Roman stracciatella with spinach and croutons

Ingredients

For 1 serving

• Eggs2
• Parmigiano Reggiano20 g
• Spinach120 g
• Bread50 g
• Vegetable broth400 ml
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: October – April

Method

1. Bring the vegetable stock to the boil in a pan. Meanwhile wash the spinach well in several changes of water, remove the toughest stalks and chop roughly.
2. Cut the bread into cubes of about 1.5 cm and toast them in a dry frying pan over a medium heat for 4–5 minutes, turning often, until golden and crisp.
3. In a bowl beat the eggs with the grated Parmigiano Reggiano, a grating of nutmeg, a pinch of salt and a grind of black pepper.
4. When the stock boils add the spinach and cook for 2 minutes, until wilted.
5. Lower the heat to medium and pour in the egg mixture in a thin stream, whisking for a minute, until the eggs set into small flakes. Serve straight away with the croutons.