Spinach Frittata

Ingredients

• 300 g frozen spinach (thawed)
• 1 tsp fresh chopped parsley
• 4 eggs
• 100 g Sour cream
• Salt
• Pepper
• nutmeg
• 50 g grated Emmental cheese
• 2 tbsp oil for frying

Instructions

1. 1.

   Drain the spinach and squeeze out excess moisture. Separate the eggs; whisk the yolks with sour cream and parsley until smooth, season with salt, pepper, and nutmeg, then fold in the cheese.

2. 2.

   Beat the egg whites very stiffly and gently fold them into the yolk mixture. Heat oil in an oven‑proof skillet, pour in half of the egg mixture, lightly shake to spread. Roughly stir the remaining egg mixture into the spinach and immediately add it to the pan. Bake at 200°C for about 20 minutes, covering with foil if needed.

3. 3.

   Slide the frittata onto a plate, cut into pieces, and serve warm or cold.