Shrimp & Veggie Frittata

I love the idea of frittatas - they look so easy to make. The one problem is that they always seem to require a cast iron pan, or at least a pan that can go straight from stove to oven. Then I thought, why not try a Dutch oven? The result was excellent - now I've got a quick and easy recipe for dinner. This used up all the extra vegetables I had in the fridge - I think a lot of different things would work. I served this alongside potato wedges that cooked in the oven before I popped the frittata in.

Shrimp & Veggie Frittata

12 eggs
400g chopped spinach
250g button mushrooms, sliced
2 small onions, diced
2 spring onions, chopped
150g shelled shrimp
1 red pepper, diced
1 bunch parsley, finely chopped
olive oil

Preheat oven to 180C(350F). Fry onions in oil until soft. Add red pepper, spring onion and mushrooms and cook until tender. In a separate bowl, beat the eggs and then add cooked veg to the eggs. Mix in spinach, shrimp and about 3/4 of the parsley. Add salt and pepper to taste. In Dutch oven, pour in 3 tablespoons oil and let it heat up over medium-high heat. Add frittata mixture to the Dutch oven and lower heat to medium. Cook for about 5 minutes so that a crust forms. Put lid on Dutch oven and place it in the oven for 10 minutes. Check for doneness - a skewer inserted in the middle should come out clean. Slice the frittata into wedges and sprinkle the rest of the parsley on top to serve.