Probably the most versatile egg dish going. Use up leftovers or just make up something completely new!

Ingredients:

• 6 Cornish eggs
• 1/4 cup (60 ml) milk (or cream for a richer frittata)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (120g) shredded cheese (such as cheddar, mozzarella, or feta)
• 1 small onion, finely chopped
• 1 bell pepper, chopped
• 1 cup (100g) spinach leaves
• 1/2 cup (60g) cherry tomatoes, halved
• 2 tablespoons olive oil
• Optional: fresh herbs like parsley or chives, chopped

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the vegetables:
   • In a large oven-safe skillet, heat the olive oil over medium heat.
   • Add the chopped onion and bell pepper. Sauté for about 5 minutes until they soften.
   • Add the spinach and cook for another 2-3 minutes until it wilts.
   • Add the cherry tomatoes and cook for an additional minute.
3. Prepare the egg mixture:
   • In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
   • Stir in the shredded cheese and any fresh herbs you like.
4. Combine and cook:
   • Pour the egg mixture over the cooked vegetables in the skillet.
   • Stir gently to ensure the eggs and vegetables are evenly distributed.
   • Let the frittata cook on the stove for 2-3 minutes, until the edges start to set.
5. Bake the frittata:
   • Transfer the skillet to the preheated oven.
   • Bake for 10-12 minutes, or until the frittata is fully set in the center and slightly golden on top.
6. Serve:
   • Remove from the oven and let it cool for a few minutes.
   • Slice into wedges and serve warm, garnished with extra herbs if desired.

Tips:

• You can add other vegetables like mushrooms, zucchini, or asparagus based on your preference.
• For added protein, include cooked bacon, ham, or sausage in the frittata.