60 gm(about ½ bunch) each rocket and English spinach, stalks trimmed50 mlextra-virgin olive oil½ leek, washed and thinly sliced1garlic clove, finely chopped5eggs1lemon, finely grated rind and juice only60 gmricotta30 gmpecorino pepato, finely grated, plus extra to serve
Blanch rocket and English spinach in a saucepan of boiling water until bright green (5-10 seconds), drain, rinse under cold running water, then squeeze out excess water and set aside.
Preheat a grill to high. Heat olive oil in a 15cm-diameter ovenproof frying pan over medium heat. Add leek and garlic, stir occasionally until tender (3-4 minutes). Meanwhile, whisk eggs, lemon rind and juice together in a bowl, season to taste and add to pan, stirring quickly to combine. Scatter reserved rocket and spinach over egg, crumble over ricotta and scatter with pecorino. Cook until base begins to set (2-3 minutes), then grill until top is golden and frittata is set(4-5 minutes). Cut into wedges and serve immediately scattered with extra pecorino.