This is really tasty and so easy to make. I served it with a small green salad and toast for a nice, light dinner. I liked the smoked gouda better than parmesan that is usually called for in fritattas.
This frittata was excellent! The smoked gouda was a little expensive, but the taste really made the frittata special. I used baby spinach and did not chop or cut off the stems and it was fine. Served this with rolls and fresh fruit. Thanks, Carole in Orlando