8 large eggs
125g Parmesan (or vegetarian alternative), grated, plus extra for scattering over
handful basil, finely chopped
handful flat-leaf parsley, finely chopped
4 tbsp olive oil
125g passata (or good homemade tomato sauce)
200g ricotta salata (pressed, salted, dried and aged ricotta) or buffalo mozzarella, grated
250g spinach, chopped, stems removed
Combine the eggs and Parmesan in a bowl, season and add the basil and parsley.
Heat 1 tbsp of the oil in a large frying pan and add 3 tbsp of the egg mixture. Cook over a medium heat for 4 mins to make a frittata. Flip the frittata and cook until lightly golden on both sides. Remove from the pan and continue until all the egg mixture and oil is used up and you have a stack of frittatas.
Heat oven to 200C/180C fan/gas 6. Grease an ovenproof dish and cut the frittatas into strips.
Put a layer of passata in the dish, then frittata strips, then ricotta or mozzarella and a handful of spinach. Continue in this way until you have three layers.
Scatter over a thin layer of Parmesan to cover the top, then cover with foil and bake in the oven for about 25 mins until bubbling. Serve hot.