Spinach frittata

Fritatta di spinaci. The original recipe called for 2kg of spinach. As this is about 2 medium sized shopping bags full, I decided to cheat a bit and use 1kg. To be honest, I didn’t fancy cleaning it all. The results were excellent however. Serves 4-6.

1 kilogram fresh spinach
6 medium eggs — beaten
1 handful parmesan cheese — grated
   olive oil
   salt and pepper

• Wash the spinach and remove the stalks. Steam until wilted, squeeze out any excess liquid, and chop finely.
• In a large bowl , mix together the eggs, spinach and parmesan. Season with salt and pepper.
• Heat plenty of oil in a frying pan until it is almost smoking. Pour in the egg mixture and shake the pan to even out the frittata. Cook until the top has started to set.
• Turn the frittata by covering the pan with a large plate, turn it upside down so it falls onto the plate and slide it back into the pan with the uncooked side down.
• Continue frying until the frittata is cooked through. Unlike an omelette, it should be quite firm and well set. You shouldn’t cook it for too long however as it will become dry.
• Serve hot or cold.