{"id":16874,"date":"2014-01-27T22:26:32","date_gmt":"2014-01-27T21:26:32","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/spinach-with-egg-and-parmesan\/"},"modified":"2026-08-26T19:05:06","modified_gmt":"2026-08-26T17:05:06","slug":"spinach-with-egg-and-parmesan","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/spinach-with-egg-and-parmesan\/","title":{"rendered":"Spinach with egg and parmesan"},"content":{"rendered":"
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I love spinach, even raw, but with this spoonful of parmesan, the egg, and the nutmeg, it drives me absolutely crazy. The recipe is very simple and I found it in Talismano della Felicit\u00e0<\/i> one day when I wanted to make spinach, but I was tired of the ways I usually cooked it. At first, I admit I dismissed it because it seemed too simple, but since it was already very late and I didn’t have the ingredients I needed to prepare the other spinach recipes that caught my attention more, I ended up giving in to it. I didn’t regret it.<\/div>\n
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If you are not as big a fan of spinach as Popeye or I am, or if you have children, small, big, or 40 years old, who make faces just hearing its name, I recommend that instead of adding one egg, you add more to turn them into scrambled eggs with spinach and parmesan. This way, you’ll see how they will eat them. One single warning: don’t overdo it with the nutmeg. A touch is enough.<\/div>\n
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