12 large eggs
1/2-cup heavy cream
1/2 teaspoon each kosher salt and black pepper
1/2 cup each shredded Gruyère; and Fontina cheese
1/2 cup crumbled feta cheese (2 ½ oz.)
1/4 cup grated Parmesan
2 tablespoons olive oil
2 cups halved cherry or grape tomatoes (10 oz.)
1 cup thinly sliced fresh basil
1 teaspoon each red pepper flakes and dried Italian seasoning
1/3 cup minced scallions
2 tablespoons minced shallots
1 1/2 teaspoons minced fresh garlic
4 cups fresh baby spinach
Preheat oven to 350°.
Whisk together eggs, cream, salt, and black pepper in a bowl. Stir in Gruyère, Fontina, feta, and Parmesan.
Heat oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium. Add tomatoes, basil, pepper flakes, and Italian seasoning; cook until tomatoes soften and release most of their juice, 4–5 minutes. Stir in scallions and shallots; cook 2 minutes.
Add garlic and cook until fragrant, 1 minute. Add spinach and cook until it begins to wilt, 1–2 minutes; season with salt and black pepper. Reduce heat to medium-low.
Pour in egg mixture and gently stir to evenly distribute eggs and vegetables. Cook egg mixture until it begins to set, 3–5 minutes.
Transfer skillet to oven. Bake frittata until center is set, 15–20 minutes; remove from oven and let rest 5 minutes.
Loosen frittata edges and bottom from pan with a rubber spatula.
Unmold frittata by placing a large plate, serving side down, over the skillet. Flip the skillet and plate over together to release frittata. Quickly place serving platter on top of inverted frittata and flip again to present the top of the frittata.
Cooking with Basil