1

Peel and finely slice the shallot. Add to a bowl with the sherry vinegar, olive oil and a pinch of salt and pepper. Cut the tomatoes into wedges, reserving a few for the kids’ plates. Toss the rest into the bowl with the onions, then pick over the basil leaves and tear in the mozzarella. Toss to combine — this is your tomato & mozzarella salad.

2

Grate the cheddar. Add the spinach and eggs to a blender and blitz until smooth and bright green. Season with salt and pepper.

3

Heat a large nonstick frying pan (26–28cm) over a medium heat. Melt a third of the butter, then pour in a third of the spinach mixture, swirling to coat. Immediately place a piadina flatbread on top. Cook for 1½–2 mins until the egg is mostly set, then flip so the flatbread is egg-side up. Scatter over some cheese, and let cook for 30 secs more. Fold in half and slide out of the pan. Repeat with the remaining mixture.

4

Serve up!  Kids Plate: Cut a piadina into wedges and serve with the reserved tomato slices. Parents Plate: Serve the piadina alongside the tomato & mozzarella salad.