Combine whisked eggs and almond milk in a large mixing bowl
Add salt, pepper, thyme and stir well
Turn heat down to medium and add egg mixture
Cook for a few minutes until partially cooked in the centre
Take off heat and place in hot oven for 5 minutes to finish
Remove from heat and allow to cool slightly
Coat rocket leaves well with remaining oil and balsamic vinegar
Cut frittata into serves and divide onto plates, topping with dressed rocket leaves
If no oven-proof pan, skip the oven step and finish the frittata on a medium heat on the stove top
Notes
Is there anything better than a one-pot dish that’s ready in a flash, tastes delicious and is highly nutritious?
The autumn flavours of mushroom and leek really bring this simple and wholesome meal to life and better still, it keeps well as leftovers (if you have any!)
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/one-pot-mushroom-leek-frittata/