This recipe has become the star of my personal file of “simple but elegant” breakfast dishes when I want something a little more upscale than scrambled eggs. First thing to know: a cast iron skillet is essential for this. I have several in different sizes! Also, one of the best things about a frittata is that you can fill it with almost anything you like. A few weeks ago I made one with chopped crispy bacon and fresh tomatoes. I’m thinking of swapping out the Monterey Jack for mild cheddar and adding in cooked, diced new potatoes next time. Frittatas don’t take long to cook so your fillings must be precooked beforehand. — 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. Stir in chopped ham, spreading mixture evenly across bottom of the skillet.
4. Top with cheese and turn heat down to low.
5. Pour egg mixture over top. Tilt pan slightly, if necessary, to evenly distribute.
6. Cook mixture undisturbed until edges begin to set — about 2 minutes.
7. Carefully 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
• If there’s no ham or bacon in your frittata, season your egg mixture with 1/2 teaspoon salt.
• At the 10-minute mark, test for doneness by piercing the center with a knife, to check if eggs have set. If the middle is still loose, return it to the oven and check it every two minutes. Top should only be barely browned.
6 – 8 servings