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Cook's notesWe've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
- 350g spinach, washed, stalks removed
- 3 tbsp olive oil
- 1 onion, chopped
- 6 eggs
- 2 tbsp Parmesan or Gruyère cheese, grated
- ½ tsp nutmeg, grated
- salt and pepper
Prep time: 10 min
Cooking time: 15 min
Step 1Plunge the spinach into a pan of boiling water for 1 minute. Drain and refresh in a bowl of cold water.
Step 2Drain and squeeze dry, then chop finely. Heat 1 tablespoon oil in a pan, add the onion and fry until soft.
Step 3Mix with the spinach. Break the eggs into a bowl and add the cheese, spinach mixture and nutmeg. Season to taste.
Step 4Heat the rest of the oil in a large heavy bottomed frying pan. Add the egg mixture and cook for about 5 minutes until starting to set.
Step 5Place a large plate on top of the pan, turn the pan upside down so the frittata is on the plate, then tip back onto the pan upside down and cook until the other side is just set.