Ham and Spinach Frittata Recipe

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

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.

Published on Apr 6, 2010

Grit Magazine

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