Frittata al Forno con Spinaci e Mozzarella

Preheat your oven to 400 deg F (200 deg C).

In a non-stick oven-safe skillet, heat the olive oil over medium heat.

Add the fresh spinach and sauté until just wilted and the water has evaporated, about 2-3 minutes.

Whisk the eggs in a bowl with a pinch of salt and pepper until light and frothy.

Pour the eggs over the spinach in the skillet, tilting to coat the pan evenly.

Drop small pieces of mozzarella into the mixture.

Let it cook undisturbed for 2 minutes until the edges set, then transfer the skillet to the oven.

Bake for 5-7 minutes until the center is just firm and the top is lightly golden.

Meanwhile, toast the focaccia until crisp.

Serve the frittata warm, cut into a wedge, with the toasted focaccia on the side.