Frittata with spinach and pecorino

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.