Spray a small flame-proof frying pan with low-calorie cooking spray and place over high heat.

Cook the sliced mushrooms in three batches for 2–3 minutes per batch until softened and lightly browned.

Transfer the cooked mushrooms to a sieve placed over a bowl to drain excess moisture.

Return all mushrooms to the pan and stir in the crushed garlic, chives, and freshly ground black pepper.

Cook for 1 minute, then reduce the heat to low.

Preheat the grill to its highest setting.

Pour the beaten eggs evenly over the mushroom mixture.

Cook gently for about 5 minutes until the Garlic Mushroom Frittata is almost set.

Place the pan under the hot grill for 3–4 minutes until the top is fully set and lightly golden.

Meanwhile, combine the lettuce, cherry tomatoes, and cucumber in a bowl.

Remove the frittata from the grill and loosen the edges carefully with a knife.

Turn onto a board, slice into wedges, and serve hot or cold alongside the fresh salad.