Fritatta 2

If you are looking for a quick weeknight meal, look no further! This delicious and cheesy spinach, ham and potato frittata is perfect and easy to make.  It takes about 20 minutes to prepare and even less time to bake.

The great thing about a frittata is that it can be for breakfast, lunch or dinner. When serving for your evening meal make a red lettuce salad mix drizzled with my favorite homemade salad dressing, which just happens to be included below.

No deli ham in the fridge? Use bacon! No spinach? Use thinly sliced zucchini! Change the cheese to your liking as well and add shallots instead of yellow onion. To spice it up throw in chopped green chilies and serve with Siracha. Endless possibilities!

Oh! I just thought of this – add sliced tomatoes with a little more cheese when it goes under the broiler to brown!?! Yes, no?  I think yes.

Potatoes, onions and spinach for the fritattaHeaven is onions, potatoes and spinach in olive oil!

Any way you mix it, it is bound to please your family and guests.

Spinach, Ham and Potato Frittata
Serves 6

3 tablespoons olive oil
3 small or 2 large russet potatoes, peeled and thinly sliced
1 small onion, peeled and thinly sliced
10 large eggs
salt and pepper
1 10 ounce bag fresh spinach (you can use frozen spinach – thaw and squeeze the water from it before adding to mixture)
4 ounces cheddar cheese (1 cup) plus a little extra for the finished top
4 ounces deli ham, sliced thin and cut in 2 inch pieces (exact size here not important, it’s just better when the pieces are larger and not chopped small)

  • Heat oven to 400 degrees
  • In a large, oven-proof skillet, heat 2 tablespoons of the olive oil over medium heat. Add the potatoes and onions and cook until just tender and brown, 10 – 12 minutes or so. Throw in spinach an cook an additional 2 – 3 minutes until the spinach is limp
  • Meanwhile, in a large bowl, whisk the eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the cheese and ham.
  • Add the egg mix to the skillet and stir just a little to mix in the ingredients. Transfer to the oven and bake until eggs are just set, 10 – 12 minutes or so. Don’t over cook!
  • Throw on a little more cheese and turn your broil to high and let it brown a little.
  • Allow to cool a few minutes before serving.

If you make a salad, here is my fave dressing and it goes well with the fritatta!

Denise’s Gloriously Delicious and Addicting Salad Dressing (I sometimes get carried away)

What follows is my nightly routine, as I almost always have a salad.  If you don’t have fresh basil don’t worry – it’s good without it as well.  The measurements become insignificant after you have made this several times – just start mixing. Sometimes I use only white wine vinegar with no lemon.

In a small bowl whisk together 1/8 teaspoon Dijon mustard, juice of 1/2 small lemon, splash of good white wine vinegar (love Champagne vinegar), pinch of sea salt and black pepper.  Next I drizzle in 1/8 cup olive oil slowly, whisking to keep it nice and smooth.  Next comes 3 – 4 leaves of basil.  I use the back of a spoon to bruise the basil against the side of the bowl.  Adjust the seasonings and lemon/vinegar to your liking. You can serve with the basil or strained.  This makes enough for 2 good salads.

I drizzle this on everything –  fresh veggies, roasted veggies, turkey and smoked Gouda or Provolone sandwiches, pizza, warm pita bread, hummus, thick slices of tomatoes with mozzarella…… the possibilities are endless! Did I say I love this?

If you want some other ideas for basil, check out this post – Fresh Basil Ideas – seriously yummy things here.

Fresh growing organic basil

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6 Responses to Cheesy, Spinach, Ham and Potato Frittata

  1. Amy says:

    Oh, YUM!!! This sounds really great…great weeknight meal! Pinning, fer sure!

  2. I am a huge fan of comfort food, I bet even without the ham, it looks incredible 😀

    Cheers
    Choc Chip Uru

  3. CJ Huang says:

    Love the flexibility and tastiness of frittatas! Please stop on by and share with us at Five Friday Finds. 🙂

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