Wonderful addition to your breakfast.
2-3 tablespoons olive oil
1 red onion, diced
2 cloves garlic, crushed and chopped
250g bag spinach, tough stalks removed and roughly chopped
3/4 cup cream
200g feta, crumbled
1 tsp dried dill
Â¼ cup roughly chopped fresh mint
Salt and freshly ground black pepper
Preheat the oven to 180Â°C.
Line a 22cm cake pan with baking paper or if using a spring form pan then line with foil and spray/brush with oil.
In a large frying pan, heat the oil and gently cook the onion and garlic for 12-15 minutes until tender.
Add the spinach to the pan, increase the heat and cook until wilted and excess liquid has evaporated.
In a bowl beat the eggs and cream until combined. Mix in the feta, dill and mint along with the spinach and onion. Season with salt and pepper.
Pour the mixture into the prepared cake pan and bake for 20-25 minutes, until the centre is just set.
Serve warm or at room temperature with chutney or garlic yoghurt sauce.
Using a collapsible cake base is a trick that helps make this frittata bake higher than the norm, and it looks great when served.