Frittatas are one of those magical things that look gorgeous, taste great, and are SO versatile. You can seriously use just about anything you want in them making it the perfect dish to use up leftover produce, meat, cheese, etc. They also take little effort, most come together quickly, and they serve a lot of people. All you need is an oven safe skillet, but even that is just ideal. You could get away with making these in cake pans, pie dishes, casserole dishes, or whatever you want. It just looks more impressive in the skillet, and saves a few steps/dishes. I actually have been meaning to try this for a long time …. kind of shocking that I haven’t actually other than a mini version in a muffin pan …. but I was waiting until I had a cast iron skillet. And well… now I do!
I didn’t really follow any one recipe for mine. I looked at a few for inspiration and to get an idea of the egg to cream ratio, as well as the cook times, but after that I just winged it so to speak and put whatever I wanted in it. It turned out pretty dang good, but I think next time I would put even more of some of the ingredients in. I just hadn’t wanted to over-do it and have it not turn out. Now that I know it can hold more I won’t be shy. Since I did wing it I am going to give pretty close estimations of what I used, but I encourage you to adjust to your tastes or if you want to play it safe like me for the first time use what I put down.
I said frittatas come together quickly most of the time, and that is true, but with these particular ingredients there are a couple more steps. You might be tempted to take a shortcut and try cooking some of them together, but I think you might run into issues if you do, so I suggest just taking the time to do each separate and do them well. I promise it sounds like more work than it really is. As I mentioned I used a cast iron skillet and most of the recipes I read through suggested the same, as I think it does best with the sticking factor. Also many suggested butter as a greasing agent to really be sure it won’t stick and who am I to argue. If you want those perfect slices of frittata that look so impressive you can handle the little bit of extra fat/calories.
Anyway, I would call my first frittata a major success and you can be sure I will be trying other variations in the future and I imagine many of them will make it on here, so be on the look out!
Spinach & Prosciutto Frittata
Serves : 4-8 (4 for like a dinner, or 8 for like a brunch)
- 8 eggs
- 1/3 cup cream (you can use milk, but the cream really makes it good!)
- 1/2 tsp. baking powder
- salt and pepper to taste (you won’t need much salt because of the prosciutto and cheese so go light to start and you can always season at the table)
- 3 oz. package prosciutto, roughly chopped
- 2 cups fresh baby spinach (basically two large handfuls, it really cooks down)
- 5-6 crimini mushrooms (I think I would use a couple more next time)
- 2 cloves garlic, minced
- 2/3 cups grated gruyere
- 1/3 cup fresh grated parmesan (a large grate as opposed to a fine grate)
- 1/4 cup kalamata olives, sliced (I would use a little more next time)
- 8-10 cherry tomatoes, halved and seeded (I would use a few more of these too)
- 5-6 leaves of fresh basil, cut into a chiffonade (basically roll them up cigar style, and slice them into thin strips)
- 2-3 T. butter, divided
- Preheat oven to 400.
- In a large cast iron skillet heat a small bit of olive oil over medium-high heat, and cook your chopped prosciutto until crispy. Remove and place on a paper towel to drain the grease.
- Next put about 1 T. of the butter into the skillet and saute your mushrooms over a medium high heat. To really get some nice color don’t overcrowd the skillet and let them sit for a minute before you try to move them around. When they are just about perfectly golden throw in the garlic just to take the bitter edge off and let it get fragrant. Remove to a bowl.
- Wipe out any leftover bits, then place your skillet back on a medium heat and throw in your spinach. Cook it just until it wilts down and then remove it and let cool for a few minutes. Once cool wring all the moisture out that you can and roughly chop it.
- While the spinach is cooling whisk together eggs, cream, baking powder, and salt and pepper. Let sit for about 5-7 minutes as you finish preparations.
- Once you have all your ingredients ready to go, heat the skillet back up over medium-low heat and run the rest of your butter around the sides, and bottom. Pour in your eggs, and after a minute or so start sprinkling in your basil, prosciutto, mushrooms, and spinach. Then spread the cheese evenly over and sort of press it down a little so it sinks into the eggs, which should be slowly starting to set up ever so slightly. Spread around your olives, and tomatoes taking care to make it look pretty of course. Once the eggs starts to firm up a bit around the edges place your skillet into the preheated oven and bake for about 5-10 minutes until fully set. You will know this has occurred when there is not wiggle left in the center when you lightly shake the skillet.
- Turn on the broiler and allow the top to ever so slightly start to brown before removing from oven. Let it sit for a minute or two and loosen the edges before you try to cut it and carefully remove your slices to serve.