Here’s a quick and easy recipe for you to try! It works great for any meal, though it is “technically” a breakfast food. It is delicious served alongside fresh pineapple!
This recipe is cooked in a cast iron skillet. If you don’t have one, you should definitely invest in one today! They are much healthier to cook with, since no nasty Teflon is leaching into your food. Source Plus, as an added benefit of cooking in a cast iron skillet, your food absorbs some of the iron while cooking, which can help you get more (needed) iron in your diet! Source
Ham, Spinach, & Tomato Frittata
1 Tbsp. olive oil
1/4 cup milk
1/4 cup half & half
salt & pepper to taste
4 oz. mushrooms, sliced and sauted in butter (optional)
1/2 cup oven roasted tomatoes (see recipe below), or you can use fresh tomatoes
1 cup cubed (fully cooked) ham (we used leftover ham)
1 cup fresh spinach (loosely packed) and coarsely chopped
1 cup sharp white cheddar cheese (or your favorite cheese!)
a dash of paprika
Heat olive oil in a cast iron skillet (medium heat). Preheat oven to 375 degrees. In a mixing bowl, beat eggs, milk, half & half, salt, and pepper. Pour egg mixture into hot cast iron skillet. Add (no need to stir in) mushrooms, tomatoes, ham, spinach, and cheese. Sprinkle top with a dash of paprika. Immediately place skillet in hot oven and cook frittata for 15-20 minutes, or until knife inserted into center comes out clean. Cut into 6 wedges and serve immediately.
There are many other ingredients that taste wonderful in frittatas! Here are a few other ideas:
-roasted red peppers
-fresh bell peppers
-cubed cooked potatoes
How to Make Oven Roasted Tomatoes (delicious in MANY recipes!)
Cover a cookie sheet with aluminum foil. Cut fresh tomatoes into wedges and place in a single layer on pan. Drizzle with a little olive oil and toss some fresh minced garlic on them too. Sprinkle with salt and pepper. Bake at 350 degrees for 35-45 minutes, until tender and your whole house smells amazing. 🙂
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