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Spinach Frittata from the Conran's "The Cook Book"

4 servings

6 eggs
1/2 to 3/4 pound spinach
2 cloves garlic
2 Tblsps olive oil
salt and pepper
pinch of grated nutmeg
2 Tblsps heavy cream
3/4 cup finely grated Emmental.

(I substitute french sliced green beans for the spinach; Monterey Jack or cheddar cheese for the Emmental; and add some onion with the garlic.)

Wash and drain the spinach, remove the stalks optional. Peel and crush the garlic. Heat half the olive oil in a large frying pan, add the garlic then the spinach. Season and let it wilt down until most of the liquid has evaporated. Cool, drain and chop roughly; reserve. Preheat oven to 350F. Beat the eggs, season, whisk in the cream cheese and spinach. Heat the remaining olive oil in an enameled iron gratin dish or a small roasting pan. Pour in the mixture and bake for 15 to 20 minutes, according to it's thickness. When set and cooked through, eat it hot or cold. Serve with olives.