Health & Food

Swiss and Spinach Frittata (Easy!)

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I hosted Easter brunch this year.  I thought it was a good idea until reality hit; our house is small, I have an eight-month-old who is now crawling all over the place, and I really didn’t want to host anything. Period.  I decided to delegate, a lot.  I made the dessert, and basically had my mom make the rest (and of course our guests brought some things).  Even though we ate late, around 3 pm, I still thought a brunch menu would be better than the typical ham, fruit, and salad.  I had this great frittata recipe that I had been wanting to make for a while, and I figured what better time than Easter?!

We doubled the recipe and made two large frittatas, which ended up serving seven hungry guests perfectly.  Paired with some fruit and a kale salad (recipe coming soon) we were all pleasantly stuffed!

Swiss and Spinach Frittata

Ingredients

  • 4 large eggs
  • ½ cup heavy cream *
  • Salt and freshly ground pepper
  • 1 cup shredded Swiss cheese *
  • 1 cup grape tomatoes, halved lengthwise
  • 2 Tbsp. salted butter
  • 1 small onion, finely chopped **
  • 2 cups baby spinach

Instructions

  1. Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, ½ tsp. salt and ¼ tsp. pepper until smooth. Fold in the cheese and tomatoes, set aside.
  2. In a medium oven-safe frying pan (or cast-iron skillet) over medium heat, melt butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted about 2 minutes. Pour the egg mixture over the spinach and cook until almost set 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn onto a serving plate.

Notes

** If you are following a low FODMAPs diet you have some options to modify. The heavy cream contains lactose, as does the Swiss cheese. For most people, the amount of lactose from the ~2T heavy cream in this recipe (per serving) shouldn’t cause side effects, and since Swiss cheese is a lower lactose cheese, you should be fine. However, if you are very sensitive to lactose I have used soy milk in the past for frittatas and they have turned out well (just use plain, original, unflavored soy milk). Most importantly, omit the onions and replace them with chives (chives are low FODMAPs and taste like an onion). I used ¼ cup chopped chives for one small onion.

I took a bunch of photos from the same angle.  How many ways can you photograph a frittata anyway? Not many, especially when you lack patience for food photography (not a good trait in a food blogger).  We also had some really delicious jalapeño cheddar bread from Giant Eagle Market District with this meal.  I had a small but satisfying piece.  Heavenly.

I’ll be back next week with the kale salad recipe.  See you then!

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