This dish originated in southern France near the Italian border, hence the inclusion of Parmesan cheese.
300ml/10fl oz/1¼cupssingle/light cream
50g/2oz/cupParmesan cheese, grated seasoning to taste
Pre-heat the oven to 200°C/400°F/Gas mark 6. Melt the butter in a pan and add the spinach leaves. Cover and cook over a moderate heat until the spinach is one third of its bulk, then chop roughly. Add the rest of the ingredients, pour into a buttered gratin dish and cook for 10-12 minutes, or until it is brown and the eggs have set.