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    Recipes » Breakfast Recipes » Italian Breakfast

    Spinach Smoked Gouda Frittata with Tomatoes

    Published: Jul 20, 2012 · Modified: Feb 2, 2021 by Marissa Stevens · 10 Comments

    Gluten FreePaleoVegetarianQuick Meals

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    I've recommended Cheryl Sternman Rule's cookbook, Ripe to you before. It's a tribute to peak fruits and vegetables in a cookbook full of witty writing, gorgeous photos by Paulette Phlipot, and reliably fantastic recipes.

    Today I get to share Cheryl's recipe for Spinach Smoked Gouda Frittata with Tomatoes (think of it as a lightened up Breakfast Quiche). You'll love it, I promise! 

    The genius behind these recipes is that they're so simple, but the flavor sum of the ingredients is consistently greater than its parts.  Here, for example: eggs, spinach, smoked gouda, fresh tomato. I would gladly eat any of those lovely ingredients separately, but together...amazing.

    Spinach Smoked Gouda Frittata with Tomatoes

    Yes, you have to turn the oven on for a few minutes - but it's just the broiler, so it's totally reasonable even if you're in triple digits. Whip this up on a lazy Saturday morning with some Skillet Potatoes (as we did), or serve it for dinner on a weeknight (and this Potato Frittata is another great option) along with a simple green salad and maybe some Cheesy Potatoes.

    Ripe cookbook

    Spinach Smoked Gouda Frittata with Tomatoes

    Marissa Stevens
    Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
    This spinach-laden frittata with just a hint of smoky cheese comes together in minutes and offers ultimate time-of-day flexibility. Serve it morning, noon, or night with toast, roasted potatoes, and a little fruit. A last-minute dribble of balsamic vinegar delivers a subtle, acidic pop.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 2 people
    Calories 308 kcal

    Ingredients
      

    • 4 large eggs
    • 1 tablespoon heavy cream
    • kosher salt and freshly ground black pepper
    • 1 small shallot diced
    • 4 cups baby spinach 5 to 6 ounces, 110 to 140g, rinsed and spun very dry

    • ¼ cup shredded smoked gouda 30g
    • 1 medium tomato sliced
    • good balsamic vinegar for serving

    Instructions
     

    • Set an oven rack 5 inches (12 cm) from the heat source. Flip on the broiler.
    • Whisk the eggs, cream, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Set aside.
    • Swirl the oil along the bottom and up the sides of a 9 ½-inch (24cm) cast-iron or ovenproof, nonstick skillet. (You may use a pastry brush.) Set the skillet over medium-low heat, add the shallot, and sauté, stirring occasionally, until soft and translucent, about 5 minutes. Add the spinach, one handful at a time, turning with tongs so it wilts. Crank the heat and sauté for about 5 minutes, until the spinach weeps and its moisture then evaporates, tossing a few times. (You want it relatively dry.) Lower the heat again.
    • Add the egg mixture, cheese, and tomatoes and cook until the frittata is three-quarters set, about 5 minutes, tilting the skillet now and again so the runny eggs slide toward the edges.
    • Broil until puffy and browned, 3 to 5 minutes, watching carefully. Let cool for 5 minutes. Serve wedges warm or at room temperature, with balsamic vinegar for dribbling.

    Nutrition

    Calories: 308kcalCarbohydrates: 8gProtein: 23gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 416mgSodium: 439mgPotassium: 702mgFiber: 2gSugar: 4gVitamin A: 6956IUVitamin C: 26mgCalcium: 338mgIron: 4mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Breakfast

    • Potato Frittata
    • Breakfast Frittata
    • Roasted Vegetable Frittata

    Reader Interactions

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      Recipe Rating




    1. savorysaltysweet says

      July 23, 2012 at 11:03 pm

      Oh, this looks great. I love dressing up eggs for a non-breakfast meal (though dressing them up for breakfast is always good as well), so the idea of this, along with a nice salad, is really calling my name.

      Reply
      • Marissa says

        July 26, 2012 at 12:55 pm

        I do to - I really don't even think of eggs as a breakfast food. They're my 'go to' food whenever I'm pressed for time.

        Reply
    2. Simply Life says

      July 23, 2012 at 7:08 pm

      smoked gouda is my faaaavorite cheese- i would love this!

      Reply
      • Marissa says

        July 26, 2012 at 12:54 pm

        it is sooo good.

        Reply
    3. Lorraine @ Not Quite NIgella says

      July 23, 2012 at 7:16 am

      Great recipe! I think I have all of the ingredients in my fridge and pantry too and this would be a nice change from the usual omelette 🙂

      Reply
      • Marissa says

        July 26, 2012 at 12:54 pm

        Perfect!

        Reply
    4. Paula @ Vintage Kitchen says

      July 22, 2012 at 5:20 am

      A good frittata is such a great dish! I haven´t used smoked gouda in a long time, and you reminded me that I love it!

      Reply
      • Marissa says

        July 26, 2012 at 12:54 pm

        Smoked gouda is delicious - I also love smoked mozzarella.

        Reply
    5. Giovanna says

      July 20, 2012 at 10:44 am

      I love frittata and i'll try this recipe ... and your photos are always beautiful !!!

      Reply
      • Marissa says

        July 26, 2012 at 12:53 pm

        Thank you Giovanna, 🙂 You'll love it!

        Reply

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