Target: 6 × 4 inches · landscape

Spinach and Cheese Frittata

24 min · 6 wedges

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

1. Set the rack 6 inches below the broiler and verify the 10-inch skillet fits safely. Whisk eggs, cream, salt, and pepper just until blended.

2. Separate scallion whites and greens. Wilt spinach in olive oil, then squeeze it dry so the frittata stays sliceable.

3. Soften scallion whites in butter; add spinach and most greens. Pour in eggs, top with Gruyère, and cook low until edges set.

4. Broil 1 to 2 minutes until lightly golden with no liquid egg. Rest 5 minutes, add scallion greens, and slice into tender wedges.

Cook’s note: Squeeze the wilted spinach well and watch the broiler closely; the center should remain tender.