Spinach and Cheddar Frittata

Ingredients Tap to tick off

• 10 large eggs
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 red bell pepper, diced
• 1/4 cup green onions, sliced
• 2 cups baby spinach
• 1/2 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Method

1. Heat the oven to 375°F.
2. Whisk the eggs, milk, salt and pepper in a bowl.
3. Heat the oil in a 10-inch oven-safe skillet over medium heat. Cook the pepper and green onions for 3 minutes, then stir in the spinach until it wilts.
4. Pour in the eggs, scatter over the cheddar, and cook without stirring for 3 minutes until the edges begin to set.
5. Move the skillet to the oven and bake 12 to 15 minutes, until the centre is just set. Rest 5 minutes, then cut into 6 wedges. Leftover wedges keep 3 days in the fridge and are good cold or reheated.