A tian is a shallow, Provencal earthenware dish, as well as the frittata cooked within it. If you don't have a similar dish, you can use a square or round pyrex dish or whatever. It's much more spinachy than eggy - good stuff. Excellent as part of a tapas plate.
|1 kg||spinach, tough stems removed, well rinsed|
|3||large cloves garlic, crushed|
|salt and freshly ground black pepper|
|60 g||freshly grated parmesan|
|freshly ground nutmeg, as much as you like|
Preheat oven to 150C. Grease a round, 25 cm earthenware dish with olive oil.
Place well rinsed spinach leaves in a saucepan, with the water clinging to them, cover with a lid and cook for about 3 minutes, until the leaves have wilted. Drain and squeeze out excess liquid, then chop roughly.
Combine the eggs, cheese, nutmeg, garlic and salt and pepper in a bowl and beat until smooth. Stir in the spinach. Pour into the oiled dish. Bake for 40-50 minutes, until the filling has set. Serve warm or at room temperature, cut into wedges or sqares.