Baked frittata roll

Preheat the oven to 180ºC, gas mark 4; line a 20cm square cake tin (with a fixed bottom) with baking parchment and set aside.

Toss the mushrooms with the oil and season, then spread over a large baking tray. Roast for 10 minutes. Use a spatula to push the mushrooms to one side and add the spinach to the other side of the tray. Roast for another 10 minutes, then set aside to cool for 5 minutes.

While the vegetables are cooling, in a mixing bowl, whisk the eggs, milk and salt together with a grinding of black pepper. Stir in the salad onions and ⅔ of the cheese. liquid from the spinach and stir into the egg mixture along with the mushrooms. Pour into the lined tin, scatter with the remaining cheese and bake for 20-25 minutes or until set.

Slice the frittata; serve hot or at room temperature in buttered rolls with the spinach and a drizzle of hot sauce. You can chill the frittata in an airtight container for 2-3 days but do not reheat.