Baked frittata roll

Name: Baked frittata roll
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 250 g pack British large flat mushrooms, sliced; 2 tbsp olive oil; 150 g spinach, washed; 6 large eggs; 75 ml whole milk; 1 tsp fine sea salt; 2 salad onions, sliced; 100 g Essential Mature Cheddar Cheese, grated

Never enough time to make breakfast in the morning? Frittata is a filling, protein-rich meal that can be prepared entirely in advance. This one is oven-baked, so couldn’t be easier to make ahead. It’s very transportable too, should that be helpful – just wrap in foil and go.

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Makes4
CourseBreakfast
Prepare15 mins
Cook45 mins
Total time1 hr

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250g pack British large flat mushrooms, sliced
2 tbsp olive oil
150g spinach, washed
6 large eggs
75ml whole milk
1 tsp fine sea salt
2 salad onions, sliced
100g Essential Mature Cheddar Cheese, grated

To serve

unsalted butter
4 ciabatta rolls
4 small handful essential Waitrose spinach leaves
hot sauce

Preheat the oven to 180ºC, gas mark 4; line a 20cm square cake tin (with a fixed bottom) with baking parchment and set aside.
Toss the mushrooms with the oil and season, then spread over a large baking tray. Roast for 10 minutes. Use a spatula to push the mushrooms to one side and add the spinach to the other side of the tray. Roast for another 10 minutes, then set aside to cool for 5 minutes.
While the vegetables are cooling, in a mixing bowl, whisk the eggs, milk and salt together with a grinding of black pepper. Stir in the salad onions and ⅔ of the cheese. liquid from the spinach and stir into the egg mixture along with the mushrooms. Pour into the lined tin, scatter with the remaining cheese and bake for 20-25 minutes or until set.

Cook’s tip

The beauty of a frittata is that it can be adapted to use almost any veg you have. Just roast until tender before adding to the egg mixture. Fresh herbs are always welcome and will further increase your plant varieties.

Typical values per item when made using specific products in recipe