Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.
Heat a 9-inch cast-iron skillet over medium heat. Sauté spinach and minced garlic in olive oil until tender.
Layer in prosciutto, caramelized onions, and chives.
Sprinkle with shredded Gruyere cheese.
Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.
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Made this for Sunday breakfast. We really liked it a lot & will have it again. I used bacon instead of ham, but otherwise followed the recipe. I do not have a 9-inch skillet, so had to use a 10-inch one. Made the frittata flatter than I would have liked it to be. Not sure how to compensate for that next time. Anxious to try some of the other frittatas from the article.
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