Potato, Spinach and Ham Frittata

12 Sep

Basically a frittata is just a fancy word for a giant-a** omelet.

Frittata

 10 eggs
1/4 cup milk (I used almond milk)
2 ears (or 2 cups) of corn
1/2 cup frozen spinach, thawed and drained
3-4 sliced of deli ham, chopped
3-4 slices of deli cheese, chopped
3 potatoes, peeled, sliced into 1/4″ rounds and roasted at 375 for 20 minutes
1/4 of an onion, sliced and carmelized in a pan
salt, white pepper, thyme, chopped garlic – any spices you’d like.

Preheat the oven to 375.  (Or just leave it on from roasting the potatoes).

Add all the ingredients (except the eggs and milk) to a bowl.  Mix together.

Add all the eggs to a separate, larger bowl.  Remove 4 of the yolks with a spoon.

Add the milk and whisk the eggs until frothy.

Mix the add-ins to the egg mixture.

Add the spices and mix.

Heat an oiled cast-iron skillet over medium heat.

Add the egg mixture and stir until the egg mixture starts to cook a little (about 5 minutes).

Transfer to the oven, covered, for about 30 minutes.

Remove foil from skillet and cook another 10 minutes.

 

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One Response to “Potato, Spinach and Ham Frittata”

  1. Colline September 12, 2011 at 9:43 am #

    Looks yummy!

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