We’re making a frittata today, friends.
A frittata is a great dish to serve for a savory, simple meal. It’s nice enough for Sunday brunch, but also makes a quick weeknight dinner. It’s also a good vehicle for ham and vegetable leftovers.
In this case, we’re going with a simple, no-frills spinach and ham combination. It takes almost no prep work, for all you busy people out there. Want to turn it into a quiche? Just use your favorite pie crust.
A tip for parents: call this “egg pie,” and your kids will be down with it. I am a marketing genius.
Spinach and Ham Frittata
6 large eggs, beaten
1 1/2 cups milk
Salt & pepper
2 cups chopped fresh spinach, packed
1 cup ham, chopped
1 1/2 cups shredded cheese
Preheat oven to 375 degrees. Spray a 9-inch pie dish with olive oil. In a medium bowl, combine eggs, milk, salt, and pepper. Layer the spinach, ham, and cheese on bottom of pie dish, then pour the egg mixture on top. Bake for 35 to 45 minutes until egg mixture is set. Cut into wedges and serve.