Busting open one of the Cooking Light to look for things to make for dinner and we came across a spread of different frittatas that we could make. Having wanted to try a frittata for a while and seeing one with prosciutto in it…we were pretty much sold. A trip to the store to pick up the ingredients and it was time to start cooking things up. We had the help of my mom during this one, so I just stood around and snapped pictures and tasted.
There was a bit more prep and managing of the recipe, but it still seemed to come together pretty easily. In this case it was throw everything into a pan and cook it up. We love our Le Creuset braising pan which we used to make up most of the meal. It’s nice to have a pan that allows you to cook everything up and throw directly into the oven. Literally the most used pan that we have in the kitchen (thanks mom!).
Once everything was sautéed it went straight into the oven. After cooking and broiling the frittata it was ready to go. Along side the frittata we cooked up some red potatoes. These were simple potatoes that we roasted with some salt, pepper, garlic, and olive oil. When the potatoes hit a nice golden brown we took them out of the oven and slapped them onto the plate with the frittata.
I’m pretty much a fan of everything that went into the frittata, so it’s no surprise that it was pretty delicious to eat. It was a hit all around the table. Showing my appreciation for the well cooked meal, I went ahead and helped myself to seconds. I can’t argue when the meal is full of eggs, cheese, and meat. We haven’t made a frittata before, but they will most likely be in the rotation now. You can’t argue with a meal that you can pretty much doctor up with whatever you would want. One of the best parts here is that it heats up super well the next morning for breakfast!
So, pick up a pan, pick up some ingredients and get to cooking.
Spinach, Ham, and Gruyére Frittata
Ingredients
Preparation
1. Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.
2. Heat a 9-inch cast-iron skillet over medium heat. Sauté spinach and minced garlic in olive oil until tender.
3. Layer in prosciutto, caramelized onions, and chives.
4. Sprinkle with shredded Gruyere cheese.
5. Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.
Rocking The Suburbs 