INGREDIENTS (4 servings)

7 oz fresh spinaches / 1.5 oz of butter / 5 eggs / 3.5 oz grated parmesan cheese / 5 oz cream cheese / 5 oz canned tuna / salt and pepper

Cook the spinaches in a pan with butter and a pinch of salt. In a bowl, whisk the eggs with the grated parmesan. When the spinaches are ready, drain them and blend them in a blender, then add them to the egg compote. Pour the compote on a oven trail and cook at 360 F for 10 minutes. In the meantime, prepare the stuffing, mixing together the cream cheese and the crunched tuna. Add a pinch of salt and pepper. Once the frittata is ready, let it cool down, then spread the cream and roll the frittata. Let it rest in the fridge for a couple of hours.