Potato, Ham, and Spinach Frittata

Find more recipes at: realsimple.com February 23, 2013

Potato, Ham, and Spinach Frittata
Adapted from keyingredient.com
Potato, Ham, and Spinach Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 3

    tablespoons olive oil

  • 2

    small russet potatoes (about 3/4 pound), peeled and thinly sliced

  • 1

    small onion, thinly sliced

  • 9

    large eggs

  • kosher salt and black pepper

  • 1

    10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid

  • 4

    ounces white Cheddar, grated (1 cup)

  • 4

    ounces thinly sliced deli ham, cut into 2-inch pieces

  • 1

    tablespoon red wine vinegar

  • 1

    teaspoon Dijon mustard

  • 1

    head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata. Directions Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.

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