In the cooler months, oysters are more consistently plump and full of flavour. If you're a fan of regional differences in oysters, the optimum season to taste them extends from late autumn, through winter to early spring.
2 eggs, fresh and organic
1 tbsp parmesan, freshly grated
8-10 baby spinach leaves
1 tbsp extra virgin olive oil
6 small rock oysters
Freshly ground black pepper
A few fennel fronds
Crack eggs into a bowl. Add parmesan and salt. Beat lightly with a fork. Blanch spinach in boiling water until just wilted. Drain, cool slightly and squeeze leaves to remove excess water. Heat olive oil on moderate heat in a crepe or 18-20cm non-stick pan until it starts to smoke. Add beaten egg mixture, rolling it around the pan so it covers the bottom and cooks evenly. After about 30 seconds, scatter oysters and spinach evenly on face of frittata. Cook for a few more seconds until egg firms but is still slightly creamy. Season with pepper, transfer to a plate and scatter with fennel fronds (pictured).