Frittata with spinach and pecorino

Name: frittata with spinach and pecorino
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 toe onion; 3 el traditional olive oil; 600 g fresh spinach; 100 g Pecorino Romano; 6 medium sized egg; tl dried nutmeg

Frittata with onion, garlic, spinach, nutmeg and Pecorino Romano.

Ingredients

4 toe onion
3 el traditional olive oil
600 g fresh spinach

100 g Pecorino Romano
6 medium sized egg
Tl dried nutmeg

Directions

Preheat the oven to 225 ° C. Cut the onion into thin parts. Cut the garlic into slices. Heat the olive oil in a frying pan with ovenproof handles. Fry the fruit here in the onion and garlic.
Spoon the spinach through and let the leaves shrink to half-high heat.
Grate the Pecorino Romano. Beat the eggs with the pecorino and add salt, pepper and nutmeg to taste. Pour the egg mixture over the spinach and stir everything.