1.  Preheat the broiler in the oven to high.

2.  In a nonstick, broiler safe skillet over medium heat, add the olive oil and garlic.

3.  When the garlic begins to sizzle, add 1/4 cup fresh water and the spinach to the pan. Cover and cook for 3 - 5 minutes, until the spinach begins to wilt.

 

 

 

4.  When the spinach begins to wilt, add salt to your taste and stir constantly for 2 - 3 minutes until all spinach is lightly cooked (it should still be bright green).

5.  Evenly distribute the spinach and garlic in the pan and then pour the eggs over the spinach. Cover and cook for 8 - 10 minutes until the eggs begin to firm at the bottom of the pan and cook through to the top.

6.  Uncover the pan, remove the skillet from the stove and place it under the broiler for 3 - 5 minutes to finish cooking the eggs.

7.  When the eggs are almost ready, sprinkle them with the Parmigiano and return the pan under the broiler to brown the cheese.

8.  When the cheese is lightly golden and the eggs are cooked well, remove the pan from the broiler, plate the frittata and serve.