Quick and easy oven baked vegetable frittata. So yummy and a great lunch dish.
Prep Time: 15 mins
Cook Time: 25 mins
4 small white zucchinis, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
1 teaspoon dry basil
1/2 teaspoon oregano
salt and pepper, to taste
2 cups baby spinach
1/2 cup butter milk
1 tablespoon all-purpose flour
cherry tomatoes, for serving
fresh coriander leaves, for serving
vinegar balsamic glaze, for serving (optional)
In a frying pan lightly greased with oil toss zucchini and garlic together over medium heat. Cook for 5 minutes and add mushrooms, spices and season to taste. Cook for 10 minutes or until vegetables are tender. Switch off the heat and set the pan aside.
In a mixing bowl whisk eggs and butter milk together. Add in flour and mix until combined. Preheat oven to 180°C and grease a 22cm spring form. Pour the egg mixture into the prepared form. Add vegetables and spinach. Bake for 15-20 minutes until just set in the middle. Serve with cherry tomatoes, fresh coriander and balsamic glaze if desired. Enjoy!