Mushroom Zucchini Spinach Frittata

Ingredients

• 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
• 5 eggs
• 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)

Method

1. 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.
2. 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!