Spinach Gruyere Frittata

My favorite coffee shop in DC, Tryst, serves a delicious spinach gruyere frittata. Every time I have it, I consider asking for the recipe. But what fun is there in that? This is my attempt to recreate the dish at home. I wouldn’t say I nailed it, but I will note that it was tasty, both of my children cleaned their plates and my little one even asked for more! There is something to be said for that.

  • 2 tablespoons olive oil, divided
  • 10 oz. fresh spinach
  • 3 large shallots, thinly sliced
  • 1 tablespoon flat-leaf parsley, chopped
  • 8 large eggs, beaten
  • 1 cup low-fat milk (I used 2%)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated gruyere
  • Non-stick cooking spray

  • Preheat the oven to 400 degrees F.
  • In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the spinach to the skillet stirring gently until just wilted, about 3 to 4 minutes. Remove the spinach from the skillet, set aside in a bowl and allow to cool slightly. Warm the remaining tablespoon of oil in the same skillet. Add the sliced shallots and cook, stirring occasionally, until the shallots are softened and starting to brown. Set skillet aside.
  • Once spinach is cool enough to handle, squeeze out remaining liquid and roughly chop. Add shallots to the bowl, then the parsley.
  • In a large bowl, whisk eggs and milk together. Add salt, pepper, nutmeg and then gently fold in the spinach mixture and finally, the gruyere. Coat a 9-inch square baking dish liberally with cooking spray. Pour the egg mixture into the pan and bake until center is set and frittata is puffed and golden, about 40 minutes. Serve immediately.
  • Quick Tips
  • 1. I used pre-washed, bagged spinach to make this dish to save the step of washing and drying the leaves. To make this an even quicker meal, you can use a 10 oz. package of frozen spinach. Thaw it, press the excess water from it, then it’s ready to use.
  • 2. The gruyere is not overwhelming in this dish. It adds some flavor and body, but isn’t easily identifiable. If you prefer a stronger flavor, consider adding another 1/4 cup or so.
  • 3. You might consider adding mushrooms to this dish or experimenting with various cheeses. Goat cheese would work nicely, as would feta, Parmesan or even blue cheese.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

One response to “Spinach Gruyere Frittata”

  1. Jessica says:
    June 3, 2014 at 5:52 pm

    Spinach Guyere Frittata

    Reply

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