MUSHROOM, RED ONION AND FETA FRITTATA
Rachel Davies 
RECIPE: Mushroom, Red onion and Feta Frittata
MUSHROOM, RED ONION AND
FETA FRITTATA
Serves 4
Ingredients
8 large eggs (free range)
2 handfuls of spinach
Half a punnet of chestnut mushrooms
1 red onion
Half pack of feta (100g) use vegan style
feta if dairy free
Dash of oat milk or water
Olive oil to cook
Salt & pepper to season
Method:
Pre heat the oven to 180..Then slice the onion into half moons and slice
the mushrooms.
Heat some oil in a medium, deep sided frying pan over a medium heat.
Gently fry the onion for 3-4 minutes, then add the mushrooms and fry
until golden.
In a jug or bowl whisk the eggs with the milk/water, season and mix well.
Then add the cooked veg and the feta to the egg mixture, along with the
spinach .
Use some kitchen paper to wipe out the pan, then add a little more oil.
When the oil is hot add the egg mixture. Cook for 2 minutes then transfer
to the oven to continue cooking.
After around 20 - 25 mins, check it is just cooked through by pressing
gently in the middle (it should feel springy and a skewer should come out
clean).
Remove from the oven (remember to use oven gloves) and leave to cool
for 5 minutes. Cut the frittata into thick wedges and serve with a side
salad.
