This frittata was a filling breakfast after a busy couple of days flying to and from Edinburgh for work. It was super quick to make and made me feel good about myself after too much airport food.

1) in a pan fry some chopped mushrooms, tomato and eventually some spinach.

2) beat 3 eggs and add the veg to the mixture, leaving out the tomato.

3) grease a shallow cake tin with some butter or oil and pour in the mixture. Place tomato on top to look pretty.

4) bake for 5-8 minutes on 190 degrees c.

Tip out and enjoy – I put some of mine in the fridge for the next day.