Serves 8-10: 8 eggs, 4 small heads spinach, 1 tbsp tomato paste, 2 tbsp mixed chopped chives, basil and parsley, 1 potato, 2 tbsp peas, 1 mozzarella, 100 g pulled-curd cheese (such as white scamorza), 50g boiled ham, 10 cherry tomatoes, Moletto Velato extra-virgin olive oil, salt.
To prepare: First sauté the washed spinach in a non-stick pan with a small amount of extra-virgin olive oil (if you wish, add a clove of garlic and remove it at the end of the cooking phase). Once the spinach is fully cooked and all moisture has evaporated, chop finely with a knife or handblender. In separate pans, boil the potato and peas. Then dice the potato and sauté it together with the peas in a pan with extra-virgin olive oil and salt.
In each of four separate small bowls, beat 2 eggs, add salt to taste and in each add the spinach, tomato, chopped herbs (chives, basil and parsley) and potato and peas. Next, prepare 4 thin frittatas.
Place the frittatas in an oven-proof dish large enough to hold them and lined with baking paper, placing between the frittata layers one of sliced mozzarella, one of boiled ham and one of pulled-curd cheese. While still warm, slice the stack into squares at least 5 cm (2 in) on each side.
Bake in a 180°C oven for 5-10 min; stick each frittata mini-stack with a toothpick with a cherry tomato on it and arrange on a serving tray.
Recommended wines:
Glisy Frizzante Igt Veneto Orientale
Moletto Rosa Frizzante Igt Veneto Orientale
Prosecco Doc Frizzante