The ingredients are simple - just egg and baby spinach, with salt and pepper to taste.
Steps: Heat oil in frying pan while whisking the egg. Pour the egg onto the pan and let one-side cook on medium heat. Do not turn or disturb the egg for 1-2mins. Add in the spinach, by handfuls, till you feel it's sufficient. You may use a turnover spatula to help you press down the spinach to reduce the volume. It may look heapful but spinach reduces by almost half the amount when cooked, so don't worry by adding in more.
Turn to the other side once the underside of the egg is cooked and lightly browned.
Get your cookie cutter to shape them for breakfast or brunch portions.
Spinach frittata, spinach omelette
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