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. 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.
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 crispy breakfast potatoes (as we did), or serve it for dinner on a weeknight along with a simple green salad.
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.
- 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
- 1/4 cup shredded smoked gouda 30g
- 1 medium tomato sliced
- good balsamic vinegar for serving
Set an oven rack 5 inches (12 cm) from the heat source. Flip on the broiler.
Whisk the eggs, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Set aside.
Swirl the oil along the bottom and up the sides of a 9 1/2-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.