Triple-Cheese Florentine Frittata Recipe

Triple-Cheese Florentine Frittata Recipe
Triple-Cheese Florentine Frittata Recipe photo by Taste of Home
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Triple-Cheese Florentine Frittata Recipe

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This upscale ham and cheese frittata recipe contains many of my favorite ingredients and flavors. It's moist, colorful and most of all delicious.—Collette Hunt, Chandler, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.

Ingredients

  • 3 small red potatoes (about 8 ounces), peeled and cut into 1/4-inch slices
  • 2 tablespoons water
  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1/2 cup chopped onion
  • 1 cup fresh baby spinach
  • 5 large eggs
  • 1/4 cup white wine or chicken broth
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup cubed fully cooked ham
  • 3 tablespoons shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese

Directions

Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain.
In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Remove from pan.
Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes.
In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, 3-5 minutes or until nearly set. Sprinkle with Parmesan cheese.
Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Triple-Cheese Florentine Frittata in Breakfast & Brunch Bookazine 2014, p68

  • 3 small red potatoes (about 8 ounces), peeled and cut into 1/4-inch slices
  • 2 tablespoons water
  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1/2 cup chopped onion
  • 1 cup fresh baby spinach
  • 5 large eggs
  • 1/4 cup white wine or chicken broth
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup cubed fully cooked ham
  • 3 tablespoons shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  1. Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain.
  2. In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Remove from pan.
  3. Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes.
  4. In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, 3-5 minutes or until nearly set. Sprinkle with Parmesan cheese.
  5. Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Triple-Cheese Florentine Frittata in Breakfast & Brunch Bookazine 2014, p68

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