Mustard Spinach Frittata

Serves 4.

Ingredients:

• 1 onion, chopped
• ½ red pepper, chopped fine
• 2 cloves garlic, minced
• olive oil
• a large bunch mustard spinach (consisted of about 8 individual plants), washed well, left wet, chopped roughly
• pinch of nutmeg
• pinch of mace
• pinch of allspice
• salt, pepper
• 8 eggs
• ½ cup milk
• 2 cups grated parmesan or pecorino romano cheese

Directions:

1. Sautee the onion and red pepper in olive oil in a large oven-proof sauté pan. When softened, add garlic, and sauté for a few minutes. Add the spinach to the pan, toss, and cover with a large lid. Sautee the spinach, stirring frequently, until it is softened. Remove the lid, increase the heat, and let any liquid evaporate. Add the spices and salt and pepper, and toss well.
2. Reduce the heat to low.
3. In a large bowl, whisk together the eggs, milk and 2/3 of the cheese. Pour the egg mixture evenly over the vegetables. Cover the pan with a large lid, and cook over medium low heat without stirring until bubbles form across the entire surface of the frittata. Remove the lid, sprinkle the top of the frittata with the remaining grated cheese, and place the entire pan under the broiler. Broil until the top is well browned and puffy, but not burned. Remove from broiler. Let stand a few minutes (helps the eggs set, makes it easier to cut). Cut into pie wedges with a sharp knife. Serve. Enjoy!