WEEKDAYS 1e|12c|p

Spinach and Gruyere Frittata

Michael Symon
Servings: 6
15 to 30 min

The perfect brunch dish!

  • Ingredients
  • step-by-step directions
Spinach and Gruyere Frittata
  • 8 eggs
  • 1/4 cup heavy cream
  • 1/4 cup parsley (finely chopped)
  • 1/4 cup tarragon (finely chopped)
  • 2 tablespoons olive oil
  • 1 container baby spinach (5-ounces)
  • 1/2 cup Gruyere cheese (grated)
  • Kosher salt and freshly ground pepper (to taste)
  • Preheat oven to 375º F.
  • In a large bowl, whisk together eggs and heavy cream. Stir in parsley and tarragon, season to taste with salt and pepper. Set aside.
  • In a 10-inch nonstick skillet over medium-high heat, add olive oil. Once olive oil is warmed through, add spinach and cook for 1 minute or until the spinach is wilted. Season with salt to taste.
  • Add the egg mixture to the spinach and gently stir until the eggs begin to set but are still runny, about 2-3 minutes. Top the mixture with the gruyere and place in the oven until golden brown, about 8-10 minutes.
  • Remove from oven and gently slide from the pan to the platter. Slice into wedges and serve.
  • Tip: Need more protein in your diet? Stir in some ground sausage or bacon to pump up your dish!
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