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Spinach and Cheese Frittata

A thick, tender frittata brings wilted spinach, scallions, and Gruyère together with a gentle stovetop set and a quick broiler finish.

Golden spinach and Gruyère frittata wedges show a tender egg center with scallions on top.

This frittata is built in the same skillet where its greens are prepared, then finished under the broiler for a lightly bronzed top. Squeezing the spinach dry and stopping while the center still has a little movement keep each wedge moist and cohesive.

Remove water before it reaches the eggs

Wilted spinach holds more moisture than it appears to, and that liquid can leak into the egg custard as it cooks. Let the greens cool briefly, then squeeze them in a towel until they stop releasing liquid; this small preparation step makes the finished round much easier to slice.

Layer the scallion flavor

The white scallion slices soften in butter before the eggs go in, bringing a mellow onion flavor into the base. Keep the green slices separate: most fold into the spinach, while a few fresh pieces brighten the finished wedges.

Wilted spinach and softened scallion whites cover the skillet before the egg mixture is poured in. — Squeezed spinach and softened scallions are spread in the skillet before the egg mixture is added.

Let the stovetop set the edges

A low, steady stovetop setting gives the eggs time to firm around the perimeter without scorching the bottom. The center should remain loose and glossy when the pan leaves the burner, because the broiler will finish it quickly from above.

Use the broiler as a quick finish

Broilers can change from pale to browned in moments, so stay beside the oven and use the visual cues rather than relying on an exact minute. Take the skillet out as soon as the top turns lightly golden and the center moves only as one soft mass; a firm, dry center has gone too far.

A close slice reveals soft egg, wilted spinach, melted Gruyère, and scallion flecks. — The Gruyère-topped surface is lightly golden while the spinach and egg interior stays tender.

Spinach and Cheese Frittata

6 wedges

24 minutes total

Ingredients

• 10 large eggs
• 1/4 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 5 oz baby spinach
• 3 scallions, thinly sliced, whites and greens separated
• 1 cup (4 oz) shredded Gruyère cheese

Method

Set up the broiler
Position an oven rack about 6 inches below the broiler element and heat the broiler to high; confirm that the 10-inch oven-safe skillet fits beneath it with its handle clear of the heat source.
Look for: The skillet sits level beneath the broiler and its handle is safely outside the direct heat path.
Whisk the egg mixture
Whisk the large eggs with the heavy cream, kosher salt, and black pepper just until blended; stop when no clear streaks remain so the eggs do not become foamy.
Look for: The mixture is uniform and fluid with little or no foam on top.
Slice the scallions
Thinly slice the scallions and keep the white and green parts in separate piles; the whites will soften in the skillet and the greens will finish the frittata.
Look for: The white and green slices are separated and ready to use at different stages.
Wilt and dry the spinach
Warm the olive oil in the skillet over medium heat, add the baby spinach in handfuls, and toss until fully wilted; transfer it to a clean towel, let it cool briefly, then squeeze firmly to remove excess moisture.
Look for: The spinach is collapsed and glossy, and squeezing it releases no steady stream of liquid.
Soften the scallions
Wipe the skillet dry, melt the unsalted butter over medium-low heat, and cook the scallion whites until fragrant and softened; stir in the squeezed spinach and most of the scallion greens, spreading the mixture evenly across the bottom.
Look for: The scallion whites are soft but not browned, and the spinach forms an even layer.
Gently set the eggs
Pour the egg mixture over the spinach and scallions, then scatter the shredded Gruyère evenly over the top; cook over medium-low heat without stirring until the edges are opaque and the center remains loose and glossy.
Look for: The perimeter is set while the middle still has a gentle liquid wobble and has not browned on the bottom.
Broil until just set
Transfer the skillet to the prepared rack, keeping it about 6 inches from the broiler element, and broil for 1 to 2 minutes until the top is lightly golden and the center has only a slight, soft jiggle with no liquid egg; watch continuously because broilers vary.
Look for: The top is lightly golden, the center barely trembles as one tender mass, and no liquid egg runs when the skillet is tilted slightly.
Rest and slice
Rest the frittata in the skillet for 5 minutes so the center finishes setting gently, then scatter over the reserved scallion greens and cut into wedges; serve warm or at room temperature.
Look for: The frittata releases clean wedges while its center remains tender rather than dry.