How to make
Melt butter in a pan, add oil and heat it up and fry the chopped garlic cloves.
The spinach is washed, strained and cut into large pieces, the mushrooms are cleaned and cut into thin slices. Fry the spinach and mushrooms for 3-4 minutes. Sprinkle them with a pinch of salt, black pepper and the universal spice.
If you do not have it you can add fenugreek, a pinch of cumin and savory herb. In a bowl, beat the eggs, add the crumbled white cheese and mix with a little salt, black pepper and oregano.
Pour the egg mixture over the spinach and mushrooms. Cook over low heat, while shaking the pan and lifting it slightly at the edges with a slotted spoon so that it does not burn.
Once it is firm at the bottom, grease a second pan with oil and a lump of butter. Turn the frittata over and bake it again until it's done. Transfer it into a plate, garnish it with a fresh salad, radishes and hot peppers.
