Directions

0/0 steps made
  1. Prep the veggies: slice / chop the onion, mince the garlic, slice the mushrooms and spring onions (green bits only).
  2. Heat oil in a pan and add the mushrooms and onions. Cook till translucent (about 3-4 minutes).
  3. Add the garlic and spinach. Stir and cook till spinach is wilted. Take off the flame and allow to cool slightly.
  4. In a separate bowl, beat the eggs and add in milk, chilli flakes, salt and pepper.
  5. Pre-heat the grill to 180C.
  6. Pour in the cooled veggie mixture into the egg mix. Add the feta cheese and spring onions.
  7. Lightly grease the pan again, if needed, and pour in the egg mixture. Cook on medium flame. 
  8. When the sides begin to set, use a spatula to lift the edge and tilt the pan to let the runny bits fill in the gap. Repeat this until there is very little runny bits left.
  9. Place the pan (uncovered) in the oven under the grill for about 2 minutes (until the top begins to bubble and puff up. You should see some nice golden colouring on the egg.
  10. Serve with croissant or any crusty bread.