Spinach and feta frittata

Name: Liam Tomlin's mushroom risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 - 6 servings
Cuisine: Main Meals
Ingredients: mushroom stock or chicken stock 1.2litres,unsalted butter 50g,clove garlic, crushed 1,onion, peeled and finely chopped 100g,arborio rice 250g,unsalted butter, diced and chilled 50g,Parmesan cheese, freshly grated 50g,salt and freshly ground pepper ,oyster mushrooms, sautéed 100g,shimeji mushrooms, sautéed 100g,shiitake mushrooms, sautéed 50g,Parmesan cheese shavings, to garnish

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

6 free-range eggs
1 T olive oil
30 g butter
150 g baby spinach
1 handful feta
Green salad

Method

Preheat the oven to 180°C. Beat free-range eggs, then season to taste. In an ovenproof pan, heat olive oil and butter, then add baby spinach and wilt.
Pour over the eggs and cook for 3 minutes. Scatter over handful feta then transfer to the oven and bake for 15 to 20 minutes, or until set and golden. Serve with a green salad.

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