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Spinach and Gruyere Frittata MICHAEL SYMON

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The perfect brunch dish!

ingredients
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)

directions
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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