Frittata with Spinach

Serves 6

Ingredients

1 kilo spinach
1 dl approx olive oil
salt
1 dl approx water
100 grams breadcrumbs, soaked in water and squeezed dry
100 grams parmesan, grated
a few grams marjoram, chopped
1 clove garlic, chopped
salt; pepper
6 eggs

Method

Wash the spinach very well and strip leaves off stalks. Cook the leaves slowly with a pinch of salt, covered with oil and just enough water to complete the cooking. Wait for the natural steam to develop which creates water in the pan. Only add extra water if the spinach starts to dry out, try to avoid being left with water in the pan at the end of cooking .

When cooked, squeeze out any moisture from the spinach leaves and keep aside.

Combine the breadcrumbs which have been soaked and squeezed, the parmesan, garlic, salt, pepper and beaten eggs. Mix carefully and then add the spinach

Take a frying pan of 20 centimetres in diameter, a generous amount of oil and when it is hot, tip the spinach mixture into the frying pan and let it cook slowly.

When the frittata is cooked on one side, turn over and let it cook on the other side, very slowly.

This type of frittata should be at least 3 centimetres thick and should be golden on the outside and very soft inside.