To start you will need...
5-6 eggs
2 tbsp Basil(thyme and parsley work too)
1 cup spinach
Salt and pepper
Minced or finely chopped Garlic
Parmesan Cheese
Green onions(Optional)
Olive oil
And make a batch of speghetti sauce
Serves 3
First chop up the spinach and then squeeze the extra liquid out with your hands and set them aside. Take your herbs of choice and chop them finely but keep seperate from spinach.
.Crack your eggs into a bowl and beat them with a fork. Mix in the chopped herbs and a little parmesan cheese. Season with a little salt and pepper.
Heat up a large frying pan with olive oil. When hot toss in your spinach, green onions and garlic into the frying pan. After a minute, begin to pour in your egg mixture into the pan. Cook it without stirring.
When it looks puffed and golden brown flip it. Shake the pan or use a spatula to make sure it isn't stuck. Take a plate put it over the pan and flip it over. Slide the frittata back into the pan and cook for about another 3 minutes.
Oh no, it's burned! This is because I used a small frying pan, which made the frittata too thick to cook all the way through quickly enough. If you are using a small frying pan, use only 3 eggs.
After its cooked, slice the frittata into thin slices and arrange them on a plate. Mine is a little over cooked so it doesn't slice very neatly.
Pour your speghetti sauce on it and serve. My sauce is made of tomato paste, sausages, and mushrooms. Enjoy it chilled or hot.
It didn't turn out quite as pretty as it should, but it tasted fine and makes a great summer dish.