Gruyere, Ham and Spinach Frittata

1. 1

   Preheat the broiler.

2. 2

   In a 10-inch nonstick ovenproof skillet, melt the butter.

3. 3

   Add the ham and cook over moderately high heat until hot, about 1 minute.

4. 4

   Add the spinach and cook until wilted, about 1 minute.

5. 5

   In a medium bowl, whisk the eggs with the Gruyere, salt and pepper.

6. 6

   Pour the eggs over the ham and spinach and cook over moderate heat, without stirring until the bottom of the frittata is just set, about 2 minutes.

7. 7

   Lift the edge of the frittata and tilt the pan to allow the uncooked eggs to seep underneath.

8. 8

   Cook the frittata, continuing to lift the edges, until the bottom is set and the top is slightly runny, about 2 minutes.

9. 9

   Place the skillet under the broiler and cook for about 1 minute until the frittata is cooked through and lightly golden is spots.

10. 10

    Slide the frittata onto a work surface.

11. 11

    Cut into wedges and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.