100g baby spinach
3 large free-range eggs
1 tbsp olive oil
50g feta cheese, crumbled
A handful of rocket and a few shavings of cheddar/parmesan
Six chopped cherry tomatoes in a few drops of dressing
Three slices of air-dried ham/crispy pancetta
Prep your choice of topping so you're good to go. Preheat a grill.
Cook the spinach: empty it into a pan with two tablespoons water.
Stir to wilt it for two minutes. Drain it into a sieve. Press any excess moisture out with a spoon.
Tip it into a bowl, season lightly. Stir in one teaspoon of the butter. Set aside. Finely grate the parmesan or other hard cheese.
Mix the frittata: crack the eggs into a bowl and beat with a fork. Add half the cheese and all the buttered spinach.
Put your 16-20cm base omelette pan on to high heat. Add the oil. Once it's hot, add the egg/spinach mix. Reduce the heat to low after 20 seconds.
Leave to cook on low for one to two minutes or until the base is just set and the top still runny. Sprinkle with the rest of the parmesan and dot with butter. Finish under the grill for one to two minutes until browned at the edges with the top glazed, golden and puffy.
Slide it onto a plate and add your choice of toppings. Eat with bread, green salad and sliced tomato dressed with oil, lemon juice and sliced shallots.