Spinach and Cheese Frittata

Wilted spinach, soft scallions, and Gruyère are held in a tender egg custard, gently set on the stove, then briefly broiled for a lightly golden top.

24 min

6 wedges

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

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

Equipment

10-inch oven-safe skillet · Flexible spatula · Clean kitchen towel · Mixing bowl · Whisk

Keep the middle tender

Remove the frittata when the center has only a slight jiggle; carryover heat during the rest finishes setting it.

Serve at either temperature

Cut clean wedges after the rest and serve warm, or let the frittata come to room temperature for a brunch spread.

Prepare the eggs and pan

01. Position the rack about 6 inches below the broiler and confirm the 10-inch skillet fits with its handle clear of direct heat.

02. Whisk eggs, cream, salt, and pepper only until uniform; avoid beating in foam, which can make the frittata puff and fall unevenly.

Dry the greens

03. Slice scallions and separate the whites from the greens so they can be cooked and served at different stages.

04. Wilt spinach in olive oil, cool it briefly, then squeeze it firmly in a towel; removing excess water keeps the egg custard from turning wet.

Set the frittata gently

05. Soften scallion whites in butter, then stir in the spinach and most of the greens and spread them across the skillet.

06. Pour in the egg mixture and add Gruyère; cook over medium-low until the edges turn opaque while the center stays glossy and loose.

Broil and serve

07. Broil with the skillet about 6 inches from the element for 1 to 2 minutes, watching until the top is lightly golden and no liquid egg remains.

08. Rest in the skillet for 5 minutes before adding the reserved scallion greens and cutting wedges; serve warm or at room temperature.