Friday, July 10, 2015

Potato, Ham and Spinach Frittata



Hands-On Time 
 
20 
minutes 
 
Total Time 
 
35 
minutes
Serves 4 

Ingredients

tablespoons 
olive oil
small russet potatoes (about 3/4 pound), peeled and thinly sliced
small onion, thinly sliced
large eggs
kosher salt and black pepper
10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
ounces 
white Cheddar, grated (1 cup)
ounces 
thinly sliced deli ham, cut into 2-inch pieces
tablespoon 
red wine vinegar
teaspoon 
Dijon mustard
head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

  1. 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.
  2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
  3. 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.
  4. 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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