Ham and Spinach Frittata Recipe

Enlarge Image Image Gallery Just like an omelet, only you don't have to fold it. Lori Dunn

MAIN STORY
Leftover Recipes Become the Cook's Best Friend 

A delicious combo of ham, feta and spinach, this Ham and Spinach Frittata recipe will have your family asking for baked ham just so there are leftovers. 

6 eggs
1/4 cup sour cream
1/2 cup crumbled feta cheese
1 teaspoon thyme
Salt and pepper, to taste
1 tablespoon olive oil
1/2 small onion, chopped
1/2 cup chopped sweet peppers
1 cup diced cooked ham
8 to 9 ounce bag fresh spinach, chopped
6 to 8 sun-dried tomatoes packed in oil, chopped 

Heat oven to 350°F. In medium bowl, combine eggs, sour cream, feta cheese, thyme, salt and pepper; set aside.

In 10-inch, oven-safe skillet, heat oil over medium-high heat. When oil is hot, sauté onions and peppers 3 minutes, or until soft. Add ham and spinach; sauté until spinach is wilted, about 1 to 3 minutes. Add tomatoes and stir to combine.

Pour egg mixture over ham-spinach mixture in skillet and quickly stir just until combined. Lower heat to medium-low, and cook without stirring about 5 minutes, then finish cooking in oven for an additional 6 to 8 minutes, or until frittata is cooked through. Cut into wedges and serve. Yields 4 to 6 servings.