Whisk the frittata mixture

• Whisk the eggs and egg whites in a bowl with the chopped parsley, basil, diced spring onion and sun dried tomatoes.
• Season with salt and pepper.

Bake the frittata

• Pour the mixture into an oiled or non-stick baking dish sized so it cuts into 4 bagel-sized squares about 2 cm thick.
• Bake at 200 °C fan until set, then let cool.

Assemble and freeze the bagels

• Cut the frittata into 4 squares, one per bagel.
• Place a slice of smoked cheese on each frittata square and close the bagel.
• Wrap each bagel in foil and freeze for up to 3 months.

Reheat to serve

• Thaw a bagel overnight in the fridge.
• Warm in the air fryer or in the oven at 200 °C until the cheese has melted.
• Add extra spinach and sliced tomatoes if you like.