Potato, Spinach and Ham Frittata

12 Sep

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


 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.


One Response to “Potato, Spinach and Ham Frittata”

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

    Looks yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: