Spinach and Pecorino Frittata

1 bunch spinach
7 eggs, in two parts
3 ounces pecorino cheese, grated, plus extra for topping
1 teaspoon salt, in two parts
4-6 twists of fresh ground pepper, in two parts
butter or olive oil for greasing
4 cherry tomatoes, cut in half
50 g of grated pecorino cheese
extra virgin olive oil
*fresh herbs, optional: savory, oregano, marjoram, parsley or micro-greens

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Preheat the oven to 350. Prepare the spinach by washing the leaves well and removing the stems.
Boil the spinach in boiling salted water, about 5 minutes. Drain the spinach in a colander, then when cool, squeeze the remaining water out and set aside.

In a bowl, whisk together 5 of the eggs, then stir in the cheese, salt and pepper. Oil a glass 8" x 8" glass baking dish* with butter or olive oil. Pour the egg mixture in the baking dish and bake for 8 minutes or until eggs are just set.

While it is baking, whisk together the remaining 2 eggs, add the spinach, salt and a couple twists of fresh ground black pepper. Mix well and spoon over the first egg mixture. Top with the cherry tomato halves. Return to the oven and cook for about 5 minutes or until the top egg is just set.

Let the dish sit for a few minutes, then cut the frittata into squares and sprinkle with some grated cheese. Can be dressed with fresh herbs, if desired.

*Can also be cooked in a round cake pan and cut into wedges.