Mushroom and vegetable frittata

Ingredients

• 5 portobello mushrooms
• 1 red capsicum, finely sliced
• 1 Spanish onion, finely sliced
• 1 zucchini, finely sliced
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon pureed garlic
• 6 eggs
• 120ml Indian style yoghurt
• 3 tablespoons parmesan cheese
• Handful of baby spinach

Method

1. Caramelize mushrooms and vegetables in a non-stick pan with the garlic
2. Whisk up eggs and yoghurt, with salt and pepper and thyme
3. Pour over mushrooms and vegetable mix, add spinach mix through and cook in 130C oven till cooked, serve.

• frittata
• vegetarian