Omelet stuffed spinach ham and cheese

Collect in a glass bowl frozen spinach, brown them and add a drizzle of oil, cover with a plate or film suitable for microwave and cook for 8 minutes at maximum temperature.
Bake and stir.
If you do not have a microwave, cook them in a pan with a drizzle of oil and salt and squeeze at the end of cooking, you have to remove all the vegetation water.
Add half the grated cheese.

Collect the eggs in a bowl, add the rest of the grated cheese, a tablespoon of breadcrumbs, salt, pepper and mix

Heat a pan with olive oil and grease it well.
Pour in the egg mixture.
As soon as the omelet begins to harden, spread over an half the spinach, sliced cheese and ham.

Fold the frittata to cover the filling and try to match the sides as much as possible.
Using a plate, turn the omelet upside down and let it cook on both sides over moderate heat (help yourself with a spatula to slide it again from the plate to the pan).

Turn the omelet upside down a couple of times, always cooking it over moderate heat.
Check it’s consistency, when you will feel the center compact, turn the heat off (you can also make a small hole, to assess whether or not egg comes out still raw), serve while it is still hot.
If you liked this recipe, check this one out:
–Terrine of green beans mushrooms and cheese cream;
–Stuffed potatoes with mushrooms;