Beat 6 eggs with salt, pepper, and 1/2 cup grated Parmesan cheese (about 50 grams). Pour the mixture into a baking pan lined with parchment paper and bake in a preheated oven at 350°F (180°C) for 30 minutes.

Meanwhile, mix the ricotta cheese, well-drained cooked spinach, a pinch of salt, pepper, 1 egg, a little nutmeg, and the remaining 1/2 cup grated Parmesan cheese (about 50 grams).

Once the frittata is ready, spread the ricotta and spinach mixture evenly over it and sprinkle with the grated smoked provolone cheese.

Roll up the frittata, wrap it in parchment paper like a candy, and return it to the preheated oven at 350°F (180°C) for 10 minutes to let the cheese melt. Let it cool slightly before slicing.