A frittata saved me from many a Sunday evening with a sad refrigerator. Leftover spinach, a few eggs, a bit of cream cheese, and whatever cured meat was lurking in the deli drawer. Goes fast. Prosciutto is the right call here, it crisps slightly at the edges and gives each slice a little crunch. This one takes about thirty minutes start to finish and works as well for brunch as it does for a light dinner when you don’t have the energy to cook anything complicated.
How to Make Prosciutto and Spinach Frittata
Getting the spinach dry
Wilted spinach holds a lot of water, and that water will make the egg mixture watery if you skip this step. Press it firmly in a sieve or squeeze it in a clean kitchen towel. Key step. A dry filling means a clean, set frittata rather than a soggy one.
Nutmeg in the eggs
A few gratings of fresh nutmeg in the egg mixture makes a noticeable difference with spinach. It’s a classic Italian pairing and it deepens the flavor without being identifiable. Don’t overdo it, just a pinch. 
Prosciutto and Spinach Frittata
- Total Time: 22 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A delicious frittata packed with protein and spinach.
Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 3-4 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 lbs (454 g) spinach leaves
- sea salt
- freshly ground black pepper
- 4 large eggs
- freshly ground nutmeg
- 4 oz (113 g) reduced-fat cream cheese
- 4 slices Parma or other air-dried ham
Instructions
- Heat a tablespoon of oil in a 9-inch nonstick frying pan with a heatproof handle over high heat, add half the garlic, and once it is sizzling and fragrant, add about a quarter of the spinach. Toss until this collapses a little, then add another quarter of spinach. Season and cook until it has wilted.
- Transfer the spinach to a sieve and press out as much of the liquid as possible, then transfer it to a bowl and prepare the remaining spinach in the same fashion.
- Whisk the eggs in a large bowl with a little nutmeg, add the spinach and a little more seasoning, and stir to amalgamate everything.
- Preheat the broiler on high, and return the same frying pan in which you cooked the spinach to medium heat.
- If the pan is not already coated in oil from cooking the spinach, add a tablespoon to the pan, pour in the spinach mixture, and cook for 3 minutes.
- Dot with the cream cheese, then drape with the slices of prosciutto and gently press down to level the cream cheese underneath a little.
- Drizzle with a tablespoon of oil and place the pan under the broiler for 3–4 minutes.
- Serve the frittata hot or at room temperature.
Notes
- For a richer flavor, use full-fat cream cheese instead of reduced-fat.
- To prevent a rubbery frittata, don’t overcook the eggs. Remove from broiler when the edges are set and the center is just slightly jiggly.
- Leftover frittata can be stored in the refrigerator for up to 4 days and reheated in a microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 15
- Cholesterol: 200
This article has been posted with permission and originally appeared as, “Spinach and Prosciutto Frittata” on Relish.
Frequently Asked Questions
What is the difference between a frittata and a quiche?
A frittata is crustless and started on the stovetop before finishing under the broiler or in the oven. A quiche has a pastry shell and is baked entirely in the oven with a custard filling.
Can I use frozen spinach in this frittata?
Yes, but thaw it completely and squeeze out as much water as possible. Wet spinach will make the eggs watery and prevent a clean set.
Do I need to use prosciutto specifically, or will another cured ham work?
Serrano ham, speck, or thin-sliced coppa all substitute well. Any air-dried, thinly sliced cured ham will give a similar salty, savory layer.
How do I avoid a rubbery frittata?
Do not overcook it. The frittata should be just set in the center with a slight jiggle before you remove it from the heat; residual heat will finish it off.
