Syns per serving – FREE

Low-calorie cooking spray
1 red onion, finely chopped
300g chestnut mushrooms, finely sliced
2 garlic cloves, crushed
100g spinach
10 medium eggs, beaten
100g mixed salad leaves
1 cucumber, peeled and sliced
150g cherry tomatoes, halved
Balsamic vinegar, to serve

Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion and mushrooms for 10 minutes until softened. Add the garlic with a splash of water and fry for a further minute until fragrant. Add the spinach (you may need to do this in batches) and stir through until wilted, then season.
Preheat your grill to medium-high. Pour the eggs over the spinach mixture. Gently simmer over a low heat for 10 minutes until the eggs are set on the bottom but still runny on top. Finish cooking under the grill for 5 minutes, or until the eggs are cooked through.
Meanwhile, mix together the salad leaves, cucumber and tomatoes, and drizzle over a little balsamic. Slice the frittata into wedges and serve with the salad.