Frittata with Spinach, Tomatoes and Swiss

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Pre-Notes

Substitue any vegetable you like, such as 12 ounces of chopped asparagus or chopped zucchini!

Also, consider switching up the cheeses, such as fontina or Cheddar.

Ingredients

1. 5-6 eggs
2. 1/4 c milk
3. fresh chopped herbs, such as dill, parsley etc.
4. 1/2 t salt, plus a pinch
5. 1/4 t ground black pepper
6. 1 T butter
7. 10 oz spinach, roughly chopped
8. 1 tomato, seeded and diced
9. 3 T onion, chopped
10. 3 oz Gruyere, Swiss cheese, shredded

Instructions

1. Preheat the broiler.
2. Whisk the eggs, milk, herbs, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
3. Heat the butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
4. Add the spinach and saute until wilted about 2 minutes.
5. Raise the heat to medium-high.
6. Add tomato, onion and a pinch of salt and saute 2 minutes longer.
7. Pour the egg mixture over the spinach mixture and cook for a few minutes until the eggs start to set.
8. Sprinkle with cheese.
9. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
10. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.
11. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Picture of Recipe