spinach and prosciutto frittata

frittata di spinaci e prosciutto

for 4

1kg fresh spinach, tough stalks removed, leaves washed

6 large slices prosciutto

Maldon salt and freshly ground black pepper

100 g unsalted butter

8 large, organic free-range eggs

100 g Parmesan, freshly grated

4 tablespoons olive oil

Preheat the oven to 230°C/450°F/Gas 8.

Blanch the spinach briefly in boiling salted water. Drain, and then season and add 50 g of the butter.

Break the eggs into a bowl and beat lightly. Add the spinach and half the Parmesan, then season with salt and pepper. Stir to combine.

Use two 20–30 cm frying pans with ovenproof handles. Heat 2 tablespoons of the olive oil in each pan. When hot, pour half the mixture into each pan. Reduce the heat and cook for a few minutes until just set, still a bit runny. Scatter over the remaning Parmesan, and place knobs of the remaining butter over the surface. Put into the hot oven for a minute or two or until the frittata begins to rise and become crisp at the edges.

Remove from the oven, loosen the edges with a spatula, and place on warm serving plates. Divide each frittata into three, and serve with the prosciutto draped over.