Spinach, pea and ricotta frittata

Put the spinach in a pan with the water left clinging to the leaves after washing. Cover and cook on a low heat for about 2 minutes, until the spinach has completely wilted. Leave to cool and then squeeze out all the water, using your hands. Chop the spinach coarsely.

Season the beaten eggs with a little salt and freshly ground black pepper and the pinch of nutmeg.

Melt a little butter in a hot frying pan, add the eggs and leave to cook whilst you fry off the spinach.

Melt a knob of butter in another frying pan, add the spinach, garlic and peas and cook gently until the garlic and peas are cooked and any remaining moisture has evaporated. Season to taste with salt and pepper.

Dot the spinach mixture over the cooking eggs and add the ricotta. Adjust the seasoning again and grate some more nutmeg on top. Cook for another 2-3 minutes then scatter the parmesan over the top.

Slide the frittata onto a large plate, then return it to the pan so that the uncooked side is now at the bottom. Cook for a further 5 minutes, or until the frittata is set.

Slide the frittata out onto a warm serving plate or serve it in the pan in which it has cooked.

Serve with watercress leaves on the side.