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1
Preheat the oven to 400 degrees.
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2
Heat the olive oil and butter in a 12-inch, ovenproof, nonstick skillet over medium-high heat.
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3
Add the potatoes and onion and cook 10 to 12 minutes, stirring occasionally, until light brown and crispy.
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4
Add the zucchini and red bell pepper and stir and cook 3 to 4 minutes more, until the zucchini is lightly cooked but still crunchy.
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5
Add the spinach and stir and cook about 1 minute longer, until the spinach wilts.
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6
Whisk together the eggs, Gruyere, salt, and pepper in a bowl and pour over the vegetables.
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7
Remove the skillet from the heat and gently shake the skillet to distribute the eggs evenly through the mixture.
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8
Divide the cream cheese into 1/4 -inch pieces and distribute evenly on top of the egg mixture.
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9
Sprinkle with rosemary.
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10
Bake 12 to 15 minutes, uncovered, just until the eggs set.
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11
Remove from the oven, cut into wedges, and serve immediately, or let cool and serve at room temperature.
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12
Frittata can be made up to 2 hours in advance.
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13
Variations: Like omelets, frittatas can be flavored with an almost unlimited list of ingredients, from herbs to cheeses to smoked meats and more.
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14
Check the refrigerator for leftovers, see whats fresh in the garden, and then decide what to add to your frittata.
