So, what exactly *is* a frittata you ask? Well, technically it’s an Italian Omelette, but in this case the cheese I used was Swiss Gruyere and since it’s Swiss, well, it’s not Italian now is it? 😉
This dish is easy to prepare, and can even be made ahead for a special brunch or breakfast, though frankly frittatas make a good meal at any time of the day, and can also be served either hot or cold.
As with many of my recipes, feel free to play around with this one to perfect the veggies, meats, cheeses or whatever else you may wish to add. Each version can taste so completely different from the next – that’s the beauty of frittatas! (I really love that word!)
Florentine Frittata with Gruyere and Ham
3 TBSP olive oil
2 cloves garlic, minced
salt and pepper to taste
6 – 8 button mushrooms, chopped into pieces
1 small package (300 grams) frozen spinach
1 cup cooked ham, diced
6 – 7 eggs, beaten well + Â 1/3 cup cream
1 cup Gruyere cheese, shredded
Preheat oven to 375 degrees F. In a large skillet, warm olive oil and add minced garlic. Cook for about one minute, then add salt and pepper, mushrooms, spinach and ham. Saute over medium-high heat until all of the water has evaporated off of the spinach, and stirring as it cooks. Add half of the cheese. Flatten out the mixture of spinach, meat, cheese and spices to fill the bottom of the pan evenly, and pour the eggs and cream over. Stir gently until partially cooked. Top with the remaining cheese and place skillet into the preheated oven for about 8 – 10 minutes until done. Bring out of oven, and allow to set for 5 minutes before serving.
