Carrot and Spinach Frittata

Method

1. 1

   Preheat the oven to 180 C.

2. 2

   Whisk the eggs with the milk, parmesan, chives and salt.

   • 8
   • 40 g
   • 60 ml
   • 1 tbsp
   • ½ tsp
3. 3

   Soften the grated carrot in olive oil in an ovenproof pan for 3 minutes, then wilt in the spinach.

   • 2
   • 80 g
   • 1 tbsp
4. 4

   Pour the egg mixture over, cook 2 minutes on the stove, then bake 15 minutes until just set.

5. 5

   Cool 5 minutes before slicing.