Monday, September 9, 2013
I promised on Instagram today that I would share this recipe with you. This frittata has all the ingredients a good frittata should have--eggs, ham, spinach, cheese, and potatoes. Well-rounded and hearty. And once you're done with breakfast, you have plenty of leftovers for later as well, whenever hunger strikes again. My recipe is based on a recipe from Real Simple magazine.
Potato, Ham, and Spinach Frittata
3 tablespoons olive oil
2 small russett potatoes, peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
2 handfuls spinach, roughly chopped
4 ounces cheddar cheese (1 cup), grated
4 ounces thinly sliced deli ham, cut into 2-inch pieces
optional: 4 slices thick-cut bacon, pre-cooked and cut into 1-inch pieces
Heat oven to 400 degrees F. Heat 2 tablespoons olive oil in a large oven-proof skillet (like this cast-iron skillet) over medium heat. Add potatoes and onion and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Meanwhile, in a large bowl, whisk together eggs, salt, and pepper. Mix in the spinach, cheddar, and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to the oven. Cook until the eggs are set, 12-14 minutes.
This recipe is so easy. It's the best when your whole meal is in one skillet--protein, vegetables, and carbs. :) I want to point out that the original recipe called for one 10-ounce package frozen spinach, thawed and squeezed of excess liquid, instead of the fresh spinach. I personally like everything fresh and don't like the taste of frozen spinach, and my kids refused to eat it with the frozen spinach as well, but you might prefer it that way. Also, the key to a cast-iron skillet is to let it get nice and hot before you put any food in it. That way it will give an even, golden brown crisp to your food and will prevent sticking. I love me some bacon, so I like to put bacon in my frittata. It's like the cherry on top, you know?
Posted by Tanya at 11:23 PM