An oven-finished egg frittata with ham, cheddar, and spinach; verify ham is onion-free.
KBy Kleins
Servings
3
8 piece Large eggs
0.25 cup Whole milk
1 cup Cooked ham, onion-free (check label), diced
1 cup Sharp cheddar cheese, grated
3 cup Baby spinach
1 tbsp Olive oil
1 clove Garlic
0.25 tsp Salt
0.25 tsp Black pepper
Calories
509 kcal
Protein
34g
Carbs
5g
Fat
38g
Fiber
1g
Sugar
4g
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Sarah M. · Melbourne, AU
Prep
1. Check the ham label to confirm it contains no onion or onion powder. Heat the oven to 200°C (400°F). Mince the garlic, dice the ham and grate the cheddar cheese.
2. Whisk the eggs, whole milk, salt and black pepper in a bowl until fully combined and slightly frothy.
8 piece Large eggs,
0.2 cup Whole milk,
0.2 tsp Salt,
0.2 tsp Black pepper
Cook
3. Heat the olive oil in a 25 cm (10 in) oven-safe nonstick skillet over medium heat. Add the ham and garlic and cook for 3 minutes until the ham is lightly browned and the garlic is fragrant.
1 cup Cooked ham, onion-free (check label), diced,
1 tbsp Olive oil,
1 clove Garlic
4. Add the baby spinach and stir for 1 to 2 minutes until wilted. Spread everything evenly across the pan.
3 cup Baby spinach
5. Pour in the egg mixture and sprinkle with half of the sharp cheddar cheese. Cook without stirring for 2 to 3 minutes until the edges begin to set.
0.5 cup Sharp cheddar cheese, grated
Bake and Serve
6. Top with the remaining sharp cheddar cheese and transfer the skillet to the oven. Bake for 10 to 12 minutes at 200°C (400°F) until puffed, set in the center and golden on top.
0.5 cup Sharp cheddar cheese, grated
7. Rest the frittata for 5 minutes, then loosen the edges with a spatula and slice into wedges. Serve warm with a green salad or toast.
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