- 1 tablespoon extra-virgin olive oil
- 6 large eggs, at room temperature
- Sea salt and freshly ground black pepper to taste
- Freshly grated nutmeg to taste
- 1 quart (3 ounces) loosely packed spinach leaves, rinsed, dried and finely chopped
- 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
To make the frittata: Preheat an oven to 400Â°F. Crack the eggs into a bowl and beat lightly with a fork. Add the salt, pepper, nutmeg, spinach and half the cheese and beat lightly to combine the ingredients.
In a 9-inch ovenproof pan or skillet, heat the oil over moderate heat, swirling the pan to evenly coat the bottom and the sides of the pan. When the oil is hot but not smoking, add the frittata mixture. Reduce heat to low and cook slowly, stirring the top two-thirds of the mixture (leaving the bottom part to set, so it doesn’t stick) until the eggs have formed small curds and the frittata is brown on the bottom and almost firm in the center, about 4 minutes. The top will still be very soft. With a spatula, lightly loosen the omelet from the edge of the pan, to prevent sticking later on. Sprinkle with the remaining cheese.
Transfer the pan to the preheated oven, placing it on a shelf set about 5 inches from the broiler, so that the frittata cooks without burning. Cook until the frittata browns lightly on top and becomes puffy and firm, about 2 minutes. (Watch the oven carefully: A minute can make the difference between a golden-brown frittata and one’s that overly cooked.) Remove the pan from the oven and let cool in the pan for 2 minutes more. Place a large, flat plate over the top of the pan and invert the frittata onto it. Let the frittata cool to room temperature. To serve, cut into wedges and serve with a salad or as a sandwich filling.