150g/5½oz spinach, washed

4 free-range eggs

¼ tsp freshly grated nutmeg

salt and freshly ground black pepper

2 tbsp olive oil

170g/6oz Dolcelatte cheese


Preheat the oven to 200C/400F/Gas 6. Heat 1 tbsp oil in a saucepan and add the spinach.

Stir fry over a medium heat until wilted. Drain and squeeze out any excess liquid from the spinach.

In a small bowl, beat the eggs, add the grated nutmeg and season with salt and freshly ground black pepper.

Add the wilted spinach to the egg mixture. In a small ovenproof, non-stick frying pan, heat the olive oil and pour in the egg and spinach mixture.

Cook over a low/medium heat until the base sets. Crumble the Dolcelatte cheese evenly over the egg and transfer to the oven for 6-8 minutes, or until the frittata has set.

To serve, turn out onto a clean board and cut into wedges. Arrange the frittata wedges on a serving plate.

Recipe adapted from: Good Food

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