Mushroom and thyme frittata with sautéed spinach and bread

Ingredients

For 1 serving

• Eggs2
• Button mushrooms150 g
• Thymeto taste
• Parmigiano Reggiano10 g
• Spinach200 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Clean the button mushrooms by trimming the earthy stem ends and wiping them with damp kitchen paper rather than soaking them; slice them about 3 mm thick.
2. Heat half the oil in a non-stick frying pan about 20 cm wide over medium-high heat and sauté the mushrooms with the thyme leaves for 6 minutes, until their liquid has evaporated and they are golden; season with salt and pepper.
3. In a bowl beat the eggs with the grated Parmigiano Reggiano and a pinch of salt, pour them over the mushrooms and turn the heat down to low.
4. Cover and cook for 4 minutes, until the edges have set; flip the frittata using the lid and cook for another 4 minutes, until golden and firm in the middle.
5. Meanwhile wash the spinach well in several changes of water. In another pan heat the remaining oil with the crushed garlic clove over medium heat for a minute, add the still-damp spinach and sauté for 3 minutes, until wilted; season with salt and discard the garlic.
6. Serve the frittata in wedges with the spinach and the bread.