Baked Egg & Vegetable Frittata with Sautéed Spinach

Preheat the oven to 190°C. Heat 1 tbsp of olive oil in a medium oven-safe frying pan (about 25cm diameter) over medium heat on the stove.

Rinse the spinach thoroughly under cold water to remove any grit, then pat dry with a clean kitchen towel or paper towels.

Add diced onion and red pepper to the heated pan, sautéing over medium heat for 4 minutes until softened and slightly translucent.

Add diced courgette to the pan with the onion and pepper, cooking for an additional 3 minutes until slightly tender but still firm.

In a large bowl, whisk the eggs with chopped fresh basil or oregano, salt, and black pepper until fully combined and slightly frothy.

Pour the egg mixture over the sautéed vegetables in the pan, ensuring even distribution. Sprinkle crumbled goat's cheese or feta on top. Cook on the stove over medium heat for 2 minutes without stirring, until the edges start to set.

Transfer the pan to the preheated oven at 190°C and bake for 8-10 minutes, until the frittata is puffed, set in the center, and lightly golden on top.

While the frittata bakes, heat 1 tbsp of olive oil in a separate large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the spinach in handfuls, stirring for 2-3 minutes until wilted and bright green.

Remove the frittata from the oven once set and let it rest for 2 minutes in the pan to firm up slightly before slicing.