Spinach Frittata

Another recipe my grandmother makes frequently.

5 eggs
Small box of chopped, frozen spinach, or a few leaves of chopped fresh spinach
1/2 tbsp grated parmesan cheese
1 tbsp breadcrumbs
1/2 tsp minced garlic/parsley, combined
1/2 tsp salt
Black pepper
Olive oil

Beat eggs together in a mixing bowl. Add in the salt, pepper to taste, and the garlic-parsley mixture. Usually, I take a few cloves of garlic and a few sprigs of fresh parsley and mince them together, crushing the mixture with the flat of the knife afterward. Take as much spinach as you want to add into the frittata (thawing and draining well if you are using frozen spinach), and add into the mixture. Mix well. Add breadcrumbs and cheese, and mix well.

Lightly cover the bottom of a small frying pan with olive oil. On low-medium heat, warm the oil for a few minutes before pouring the mixture into the pan. Smooth mixture, then cover and cook for 15 minutes. Remove pan from gas and let cool for a couple minutes. Flip the frittata and cook for 7-8 minutes, uncovered. For best results, turn the pan occasionally while cooking in order to cook the frittata evenly. Frittata should have a golden brown tint on both sides when done.