So I love frittatas. Because they make a nice, toasty, and healthy dinner. But the next morning, when I'm tempted to spend 10 extra minutes on my hair and not eat breakfast, it sits there tempting me. And it's just too easy to enjoy in the AM. And this potato, ham, and spinach frittata has everything in it to make for a delicious meal any time of day.
This recipe came from an old Real Simple magazine. I love their recipes because they truly are real simple! Genius.
Potato, Ham, and Spinach Frittata
Total time: 35 minutes - it's quick for weeknights, too!
3 T. olive oil
2 small russet potatoes, peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
salt and pepper
1 10-oz package frozen chopped spinach, thawed and squeezed of excess liquid
4 oz. white cheddar, grated (1 cup)
4 oz thinly sliced deli ham, cut into 2-inch pieces
Heat oven to 400degrees. Heat 2 T oil in a large non-stick skillet ( I used a le creuset casserole dish) over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12-15 minutes.
Whisk together eggs, 1/2 t salt, and 1/4 t pepper. Mix in the spinach, Cheddar, and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12-14 minutes.
And done. Easy. Will feed you many, many meals.
So I thought about bringing my mandoline out to slice up these potatoes and onions, but it just sounds like so much trouble. i have yet to decide what's actually more convenient...taking a few long minutes to slice potatoes, or slicing them quickly and perfectly, but needing to set up and clean up the mandoline....thoughts?
And check out these adorable eggs I bought at the farmers market...from Hedge Row Farm in Sullivan, IL. Love!