Breakfast frittata of champions

Heat a tablespoon of olive oil in the frying pan over medium heat. Add the onion, fennel seeds and mushrooms and sauté for 5-6 minutes.

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Then add the spinach, turning to wilt. Transfer the mixture to a bowl and set aside.

Break up the beef mince and shape into rough walnut-sized balls. Increase the frying pan heat to medium-high and add the mince balls, turning to brown the meat all over.

Preheat your oven grill to high.

In a bowl, whisk the eggs with a pinch each of salt and pepper, 50 grams of the Parmesan and the chopped parsley.

When the meatballs are nicely browned, reduce the pan to a low-medium heat and return the onion, fennel, mushrooms and spinach to the pan.

Pour in the egg mixture, making sure it fills the pan right the way around, then tear up the bocconcini and dot throughout the frittata.

Cook for 4-5 minutes, then sprinkle with the remaining Parmesan and place under the grill for a further 4-5 minutes or until the frittata is golden brown and the egg is cooked.

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Slide out of the pan onto a board or platter and serve warm with hot coffee and toasted bread.