Packed with colourful vegetables, creamy feta and fresh herbs, this crustless Mediterranean frittata is a simple, protein-rich meal that's perfect for lunch, picnics or meal prep. No pastry required, just wholesome ingredients baked until golden!

Ingredients (serves 5):

• 6 large eggs
• 100g baby spinach
• 100g asparagus, finely diced
• 100g feta cheese, crumbled
• 60g grated cheddar cheese
• ½ cup milk (lactose free, if needed)
• 2 tbsp garlic-infused olive oil
• 2 tbsp fresh chives, chopped
• 1 tsp dried oregano
• Salt and cracked black pepper

Method:

1. Preheat the oven to 180°C and lightly grease a 20 cm round baking dish with a little garlic-infused olive oil.
2. Heat the remaining oil in a frying pan and sauté the capsicum for 4–5 minutes until softened, then add the spinach and cook until just wilted.
3. Whisk the eggs, milk, chives, oregano, salt and pepper together in a large bowl.
4. Spread the cooked vegetables evenly across the baking dish, sprinkle over the feta and cheddar, then pour the egg mixture on top.
5. Bake for 25–30 minutes until golden and set in the centre, then rest for 10 minutes before slicing into four portions (otherwise it can be very mushy!)