I’m interrupting my series of posts about our trip to Hawaii for an easy, protein-packed breakfast recipe.

When we went to LA a few weeks ago, we went to FIG in Santa Monica for brunch and I tried ordering their spinach and gruyere quiche. Unfortunately, they had run out, so I ended up getting a bacon waffle with bacon maple syrup and bacon ice cream instead (yes, I know that is insane). But I kept thinking about a spinach-gruyere-egg situation.

But, instead of a quiche, which requires a crust and a bunch of milk and heavy cream, I decided to make a frittata — easier, faster, and less fattening, but still delicious.

I served it with berries and whipped cream, and some toasted coconut and lemon scones (use this recipe, but use a heaping 1/2 cup toasted coconut and the zest of one lemon instead of pecans and cherries), so we still got our share of heavy cream for the day. But it works on its own, too.

Spinach and gruyere frittata (serves 3-4, adapted from How to Cook Everything)
Olive oil cooking spray
1 bag raw spinach
3/4 cup shredded/grated Gruyere cheese
7-8 eggs
1/2 teaspoon nutmeg
Salt and pepper to taste
splash of milk or heavy cream (optional)

Preheat the oven to 350 F. Spritz a medium or large oven-proof skillet with cooking spray. Rinse spinach and heat skillet over medium heat. Add rinsed spinach to pan and sauté for a few minutes, stirring occasionally, until spinach is wilted. Remove the spinach from the skillet and place on paper towels to drain. Grate the cheese.

Break the eggs into a medium bowl or measuring cup and beat with a fork. Add the nutmeg, salt and pepper, and milk/cream, if using, and beat until combined. Stir in spinach and cheese.

Coat the skillet in more olive oil spray. Heat skillet to medium and pour in the spinach/cheese/egg mixture. Use a fork or spoon to spread the spinach out relatively evenly if necessary, then let the eggs cook undisturbed for 5-10 minutes, until they are just set around the edges.

Carefully transfer the skillet to the pre-heated oven and cook for a few more minutes, until the middle of the frittata is cooked (and no longer jiggly). Serve hot or warm.