Preheat your oven to 180°C /356°F fan forced.

Crack the eggs into a large bowl and whisk them really well using a hand whisk or electric mixer until the yolks and whites become smooth, airy, and fully combined.

Season with a pinch of salt and pepper, then add 3 tablespoons of grated pecorino cheese. Whisk once more so the cheese melts beautifully into the egg mixture.

Next, fold through the thawed spinach (or fresh if preferred) along with any extra ingredients you would like to include. If you enjoy a softer, silkier texture, pour in the milk and gently mix everything together.

Place a non-stick frying pan over medium heat and drizzle in 3–4 tablespoons of EVOO, making sure the base is coated evenly. Leave it to warm for about 1 minute before pouring in the egg mixture.

Using a spoon or spatula, quickly spread the spinach and fillings evenly across the pan. Leave the frittata to cook until the edges begin to set and lightly pull away from the sides.

Once the outer edges look firm, transfer the frying pan to the oven and bake for 5 minutes, or until the top begins to set while still keeping a slight jiggle in the center.

After 5 minutes, carefully remove the pan from the oven and place a large plate over the top. Holding it tightly with a kitchen towel or potholder, flip the frittata onto the plate. Slide it gently back into the pan with the uncooked side facing down.

Return the pan to medium heat and cook for another 2 minutes, gently shaking the pan every now and then to prevent sticking and help the bottom cook evenly.

Once the underside is beautifully golden, remove from the heat and serve immediately.