KEY POINTS:
Serves 4
1 x 22cm loose-bottomed cake tin, lined
1 Tbs olive oil
1 onion
2 cloves garlic
300g spinach, washed and chopped
150g rocket, washed and chopped
1 cup mint leaves
150g sheep's milk feta
50g freshly grated parmesan
7 eggs
1 cup cream
Freshly ground black pepper
Salt
4 Tbs mascarpone
1 Preheat oven to 180C. Heat the oil in a frypan 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 seasoning. 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.
