This recipe has become the star of my personal file of “simple but elegant” recipes when I want something a little more upscale than scrambled eggs. One of the best things about a frittata is that you can fill it with anything you like. A few weeks ago I made one with chopped crispy bacon and fresh tomatoes. Next time I’m thinking of swapping out the Monterey Jack for mild cheddar and adding in cooked, diced new potatoes. Frittatas don’t take long to cook, so your fillings should be precooked beforehand. This reheats beautifully — 30 seconds in the microwave or a few minutes in a low oven will do the trick. — L. Weal
1/4 cup heavy cream
ground black pepper
1 tablespoon canola oil
1 tablespoon butter
5 ounces fresh spinach
3 ounces cooked ham, chopped
2 cups (8 ounces) shredded Monterey Jack cheese
large (5-quart) mixing bowl
medium (10-inch) cast iron or oven-safe skillet
measuring cups and spoons
1. Set oven to 375 degrees. Whisk together eggs, heavy cream, and a sprinkle of black pepper until just blended. Set aside.
2. Cook spinach with oil and butter in skillet over medium heat, stirring frequently until spinach wilts — about 3 minutes.
3. Add ham. Stir well, then spread mixture evenly across bottom of pan.
4. Top with cheese and allow it a moment to begin melting.
5. Pour egg mixture over top. Tilt pan slightly, if necessary, to evenly distribute.
6. Cook mixture until edges begin to set — about 2 minutes.
7. Transfer skillet to oven and bake until eggs are cooked through — about 12 minutes.
8. Let frittata rest for a few minutes before slicing.
NOTES & TIPS
• For the ham, you can use a thick ham steak or about 3 slices of deli ham.
• If you omit ham, season egg mixture with salt.
• At the 10-minute mark, test for doneness by piercing the center with a knife, to check if eggs have set.
• Seal leftovers tightly with plastic wrap or transfer to an airtight container. Use within 2 days.
6 – 8 servings