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Frittata Florentine


Prep Time:


Cooking Time:

1 hour and 45 minutes


15 to 20


  • 20 eggs (serves 15 to 20 people)
  • 1 cup or more cheese
  • 1 skillet full of spinach (bagged) or equivalent picked from the garden
  • 1 dozen mushrooms, sliced
  • ½ leek, chopped
  • 1 tomato, sliced


Sauté spinach, mushrooms and leeks in oil until spinach is limp. Drain water from pan if necessary. Mix all together in big bowl. Heat the oil (Pam is fine) in the cast iron skillet. Place egg mixture in skillet on top of stove and cook until edges are bubbling. Place sliced tomatoes on top in a nice design before placing in oven. Cook for 1 hour, 45 minutes (+ or -)