Clover Nolac Vegetable Frittata
Recipe by: Tumi Mogoai

Ingredients 

For the veggies 
1 tablespoon olive oil
½ of a medium red onion, chopped
1 large red pepper, chopped
¼ teaspoon fine sea salt
3 cloves garlic, minced
2 cups fresh baby spinach leaves
⅓ to ½ cup sun-dried tomatoes, chopped (to taste)

For the egg base 
3 large eggs
1 cup Nolac milk       
½ teaspoon fine sea salt
¼ teaspoon pepper

Preheat the oven to 190C. Generously grease a baking dish with nonstick spray and set aside.

Method

For the veggies 
Add the olive oil to a large pan and set over medium heat. When hot, add in the onion, red pepper and salt and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant. 

Working in batches, add in the spinach and cook until wilted. Remove from the heat, then stir in the sun-dried tomatoes. Taste and season with additional salt as needed.

For the egg base 
In a medium-large bowl, whisk together the eggs, Nolac milk, salt and pepper until well combined and smooth.
Transfer the veggie mixture to the prepared baking dish and spread evenly, then pour the egg mixture over the top.

Bake for about 25 to 30 minutes, until the eggs are cooked through, set and appear puffed (the center should also only jiggle just a tad if you give it a gentle shake).

Remove from the oven and let cool for about 10 minutes before digging in. If you run a butter knife gently around the edges, the egg slab will release easier from the pan