Piadina with herb frittata and pecorino

Ingredients

For 1 serving

• Piadina1
• Eggs2
• Pecorino15 g
• Spinach60 g
• Parsley5 g
• Chives3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – June

Method

1. Wash the parsley and chives, dry them and chop them finely; grate the pecorino. Wash the spinach and dry it well.
2. In a bowl beat the eggs with a fork together with the pecorino, the chopped herbs and a pinch of salt, just a little since pecorino is already salty.
3. Heat the oil in a wide non-stick frying pan over medium heat, pour in the eggs and tilt the pan to spread them thinly; cook for 2 minutes, until the bottom is set and golden.
4. Flip the frittata with the help of a plate and cook for another 2 minutes, until firm in the middle too.
5. Warm the piadina in a dry pan over medium heat for 1 minute per side, lay the raw spinach and the frittata on top, roll it up and cut it in half.