Potato, Ham, and Spinach Frittata

potato-ham-spinach-frittata-0
Photo by Jonny Valiant

 

 

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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 500 calories
    • 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
  • January 2012

Ingredients

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