Spinach, mascarpone and sheep feta frittata with mint and rocket

Babiche Martens

Ingredients

1 Tbsp	Olive oil
1	Onion
2 cloves	Garlic
300 g	Spinach, washed and chopped (Main)
150 g	Rocket, washed and chopped
150 g	Feta, (sheep's milk) (Main)
1 cup	Mint leaves
50 g	Parmesan cheese, freshly grated
7	Eggs (Main)
1 cup	Cream
4 Tbsp	Mascarpone (Main)

Directions

1. Preheat oven to 180C. Heat the oil in a frying pan and cook the onion and garlic until soft and golden - tip into a large bowl.
2. Add the spinach, rocket and mint to the bowl. Add the feta and Parmesan.
3. Break the eggs into another bowl and whisk. Add the cream and season with salt and pepper. Pour this mixture into the larger bowl and combine with the greens.
4. Pour into the cake tin and press down gently. Sit the tin on a baking tray then bake for 40 minutes. Remove from the oven and dollop spoonfuls of mascarpone on to the top of the frittata. Return to the oven and continue to cook for another 20 minutes or until set.