- 12 eggs
- 3/4 Cups heavy cream
- 1 Tablespoon McCormick Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
- 1 Cup shredded Swiss cheese
- 1/2 Cup finely chopped, seeded tomatoes
- 2 Tablespoons butter
- 1 Cup diced ham steak
- 2 Cups packed baby spinach leaves
Preheat oven to 375°F. Mix eggs, heavy cream, seasoning, cheese and tomatoes in large bowl with wire whisk until well blended. Set aside.
Melt butter in 12-inch ovenproof skillet on medium heat. Add ham and spinach; cook 2 to 3 minutes or until spinach is wilted. Pour in egg mixture, gently shaking pan to evenly distribute mixture. Cook, without stirring, about 3 minutes or until edges begin to set. Transfer skillet to oven.
Bake 20 minutes or until center of frittata is set. Remove from oven. Let stand 5 minutes before serving. Sprinkle top with additional shredded cheese, if desired.