Tuesday, June 21, 2011

Ham, Spinach, & Tomato Frittata

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
6 eggs
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:

-sausage
-bacon
-roasted red peppers
-fresh bell peppers
-zucchini/summer squash
-cubed cooked potatoes
-onions
-artichoke hearts
-asparagus
-shredded carrots
-jalepeno peppers

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. :)

Enjoy!

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Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello

8 comments:

  1. This is a keeper! I love this kind of meal and usually have all the ingredients already on hand!

    Be sure to stop in at my blog. I've got a Soap'n'Such Giveaway going on!! :-)

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  2. This looks absolutely delicious!

    I'd love for you to stop by and share a recipe at What's Cooking Wednesday (http://thekingscourt4.blogspot.com/search/label/Gardening%20101)! Hope to see you there:)

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  3. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

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  4. I for sure want an iron skillet now :)

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  5. that looks gorgeous! i love frittata...it was a lenten staple when i was growing up and as as adult, it is my go-to dinner and brunch offering. thank you for sharing your wonderful recipe with tuesday night supper club!

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  6. WOW! This looks wonderful! I am going to link it to my FB page :0)

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  7. Another recipe of yours that I've tried recently and fallen in love with! I love eggs and this is a great, easy way to doctor them up. My husband and girls (3.5 and 19 mo.) love them!!

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    Replies
    1. I'm so glad! It's a great meal to make when I feel like the pantry/fridge is a little bare.

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