Onion and Herb Frittata

2 tablespoons olive oil

2 onions, chopped

4 eggs

2 ounces chopped fresh spinach

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

Heat 1 tablespoon of the oil in a frying pan, add the onions and cook over low heat until softened. Remove the onions from the pan. Beat the eggs in a bowl, add the onion, spinach and herbs, mix well.

Heat the remaining oil in an ovenproof nonstick frying pan. Pour in egg mixture and cook over medium heat until the base is golden and the frittata starts to set. Place the pan under a hot broiler and broil until the top of the frittata is set. Remove the frittata from pan, allow to cool, cut into wedges and serve.