1. Wilt the spinach in a large frying pan with a splash of water. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
2. Heat half the oil in a pan and add the spring onions and red peppers. Cook, stirring often, until tender, about five minutes. Add Shemin’s Smoky Mexican Spice Blend, garlic and salt to taste, stir for about half a minute more.
3. Beat the eggs in a large bowl. Stir in salt (about ½ teaspoon), the red pepper mix, milk and spinach.
4. Clean and dry the pan then set on medium-high. Heat the remaining tablespoon of oil in the skillet. Pour in the egg mixture so it is evenly spread. Lift the sides with a spatula and let the eggs run underneath during the first few minutes of cooking.
5. Turn the heat to low, cover and cook for 10 minutes, shaking the pan gently every once in a while so it doesn’t burn. Cook until the bottom is a golden colour and the eggs are set.
6. Meanwhile, heat the grill. Uncover the pan and place under the grill, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the grill).
7. Leave it to cool for at least five minutes, season to taste and serve!

Tips:

• To test if the pan is ready for the egg mixture, drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready.
• This frittata works well with most vegetables, so take a look in your vegetable drawer and get creative! Meat lovers can also fry off some bacon or pancetta and add it to the frittata when you add the eggs.
• You can also use Peri Peri, Harissa or Chaat Masala with this recipe.
• In Mediterranean countries, frittatas are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and are terrific in a lunchbox. They do not reheat well though.