Firstly pre-heat your oven to 350°F or 180°C.
Take your onions and mushroom and add them to a pan, with a little oil and sauté for five minutes.
Once sautéed, add your potatoes, alongside your water/stock and cook for a further five minutes; stirring frequently, until the potatoes are part cooked.
Then add your kale, spinach, basil, and a quarter of your salt and pepper, and cook until the spinach wilts.
Once wilted, remove the pan from the heat and stir in your cheese and place the mixture into a baking dish, pre-coated in the cooking oil or spray.
Then combine your eggs, milk and the remaining salt and pepper in a bowl, before pouring over the mixture in the baking dish.
Place your mixture into the centre of the oven and bake for around 30 minutes, until it sets in the middle and begins to brown.
When it comes to making breakfast, we can get stuck in a rut of eating the same thing day-in-day-out but with our quick and simple recipe, you can whip up a breakfast for the whole family.
Preparation: 20 mins
Cooking: 40 mins
325g Cornish King Potatoes (shredded)
4 large eggs
60ml of low fat milk or water
2 tsp of canola oil or canola spray
A pinch of salt and pepper
1 medium onion (chopped)
225g of sliced shiitake or button mushrooms
60ml of water or low-sodium stock
2 tbsp of chopped basil
55g of grated Swiss cheese (or your favourite type of cheese)
200g fresh spinach or kale (washed and roughly chopped)