Gigi Sosnoski's New York City Sunday frittata

This New York City Sunday Frittata comes from the cookbook 'Made With Love', and it contains a burst of flavour - herbs (basil, thyme, oregano), cheese (feta, gruyere) and a kiss of the Mediterranean - olives and sun-dried tomatoes.

Ingredients

2 Tbsp	Butter
¼ tsp	Olive oil
1	Red onion, chopped
2	Garlic cloves, minced
1	Capsicum, red or orange, chopped
150 g	Brown mushrooms, chopped
12	Kalamata olives, rinsed and chopped
3	Sun-dried tomatoes, chopped
1 tsp	Sea salt
1 tsp	Black pepper
½ tsp	Dried oregano
½ tsp	Dried basil
½ tsp	Dried thyme
400 g	Baby spinach, washed and drained
10	Eggs, beaten (spca blue tick)
150 ml	Milk
200 g	Goat feta, crumbled
75 g	Gruyere cheese, grated

Directions

1. Preheat the oven to 180 degC. Grease a 20cm x 28cm baking dish.
2. In a large frying pan, melt the butter and olive oil, then add the onion, garlic and capsicum, sauteing for a couple of minutes.
3. Add the mushrooms, olives and sun-dried tomatoes along with the salt, pepper and herbs, and continue sauteing for a couple more minutes.
4. Add the spinach to the mixture (you may have to add half at a time) and cook until wilted and soft.
5. Drain the vegetable mixture well in a large colander to remove any excess liquid.
6. In a big bowl, beat the eggs, milk and crumbled feta together, then add the vegetable mixture and mix to combine.
7. Pour into the prepared baking dish and sprinkle the top with gruyere.
8. Bake in the preheated oven for 35-40 minutes until golden brown on top.
9. To check if the frittata is ready you can do the toothpick test - insert a toothpick in the centre and if it comes out clean it is done!
10. Cool for 15 minutes before cutting. Serve hot, at room temperature or chilled, with a side salad, spicy home-made salsa or fruit.