Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler. Don’t have Gruyere? You can use any Swiss cheese or even an Italian blend. My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.) Spinach Fritta Frittata with Asparagus, Tomato, and Fontina Cheese - from Andrea at Rookie Cookery
