In a bowl whisk together eggs, milk, and cheese. Season with salt, pepper, and chilli flakes to taste
In a frying pan pour in half the oil put over a medium heat. Add the spring onions and peppers, cook for until soft before adding the spinach – heat until wilted.
Remove your throw-ins mixture from the pan and set to one side in a bowl.
Turn on your grill to high, leave until ready.
Cut the feta into 1cm cubes, add those into the beaten egg and cheese mixture followed by the remaining “throw-ins” from the set-aside bowl.
Pour the leftover oil into your pan and heat on medium heat until bubbling. Spread the oil evenly around the pan base and pour in the egg mixture into the pan.
As the eggs cook be sure to slide your spatula under the edge of the egg base to loosen it from the pan.
When the egg appears firm around the edges wrap a layer of foil around the panhandle making sure you’ve covered all the handle and put the frying pan under the grill, with the door open, so the heat cooks the centre of your frittata and melts the cheese.
After approximately 1 minute or until the surface of the eggs begin to brown remove the pan and set aside.
Allow everything to cool a little before sliding your spatula around the frittata edge again to loosen the base.