Potato, Ham, and Spinach Frittata

Potato, Ham, and Spinach Frittata
Jonny Valiant

 

 

This hearty egg dish makes a satisfying dinner when served with a simple salad.

Get the recipe for Potato, Ham, and Spinach Frittata.
Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

3
tablespoons
olive oil
2
small russet potatoes (about 3/4 pound), peeled and thinly sliced
1
small onion, thinly sliced
9
large eggs
kosher salt and black pepper
1
10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4
ounces
white Cheddar, grated (1 cup)
4
ounces
thinly sliced deli ham, cut into 2-inch pieces
1
tablespoon
red wine vinegar
1
teaspoon
Dijon mustard
1
head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
  3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
  4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.
Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 500
  • Fat 32 g
  • Sat Fat 10 g
  • Cholesterol 517 mg
  • Sodium 1,138 mg
  • Protein 31 g
  • Carbohydrate 25 g
  • Sugar 5 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 405 mg
What does this mean? See Nutrition 101.