"This speedy dish is perfect for a late
supper!."

Serves two people

120g Wild Calabrian Chicory* (or fresh spinach)
100g Prosciutto di Parma*
60g Parmigiano Reggiano*
5 eggs
1 tbsp Extra Virgin Olive Oil*
salt & pepper


The products marked with * are available from our online deli. Just click on the link for more details.


1) Cut the Parma ham into strips. Roughly chop the Wild Calabrian Chicory.

2) Beat the eggs well in a mixing bowl and stir in the chicory, Parma ham and cheese. Season with salt and pepper.

3) Heat the olive oil in a small non stick frying pan. Pour in the egg mixture and cook over a low heat until the base and the edges have set.

4) Put the pan under a hot grill and cook for a few minutes until the top is puffed and golden. Cut into wedges and serve either warm or cold with a leafy salad and some crusty bread.