Spring green frittata

Ingredients:

• 2 tsp (10ml) canola oil 
• 1 onion, sliced
• 2 cloves garlic, crushed 
• ½ cup (125ml) peas
• ½ packet (150g) baby spinach
• 6 long-stems broccoli, halved
• 8 eggs 
• ⅓ cup (80ml) low-fat evaporated milk
• Milled pepper
• 1 disc (60g) reduced-fat feta
• Handful basil, for serving
• 3 slices toasted wholewheat or rye bread, for serving (optional)

Method:

1. Heat oil in an ovenproof frying pan.
2. Fry onion until softened. 
3. Add garlic and fry for a few minutes more. 
4. Add peas, spinach and broccoli and toss until bright green.
5. Whisk eggs and evaporated milk together. Season with pepper.
6. Preheat oven to 200°C. 
7. Pour egg into pan and cook for 5 minutes.
8. Add feta and bake in the oven for 8-10 minutes, until golden.
9. Garnish with basil and serve with toast, if using.

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