Spinach, mascarpone and sheep feta frittata with mint and rocket
( SERVES 4 )

Viva 16/1/2008

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Amanda Laird

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1 tbsp	Olive oil
1	Onion
2 cloves	Garlic
300 g	Spinach, washed and chopped
150 g	Rocket, washed and chopped
1 cup	Mint leaves
150 g	Feta cheese, (sheep's milk)
50 g	Parmesan cheese, freshly grated
7	Eggs
1 cup	Cream
1 to taste	Salt & freshly ground pepper
4 tbsp	Mascarpone

Preheat oven to 180C. Heat the oil in a frypan and cook the onion and garlic until soft and golden - tip into a large bowl.
Add the spinach, rocket and mint to the bowl. Add the feta and Parmesan.
Break the eggs into another bowl and whisk. Add the cream and seasoning. Pour this mixture into the larger bowl and combine with the greens.
Pour into the cake tin and press down gently. Sit the tin on a baking tray then bake for 40 minutes. Remove from the oven and dollop spoonfuls of mascarpone on to the top of the frittata. Return to the oven and continue to cook for another 20 minutes or until set.