Rating: 3.5 stars
180 Ratings
  • 5 star values: 55
  • 4 star values: 51
  • 3 star values: 46
  • 2 star values: 19
  • 1 star values: 9

Our Potato, Ham, and Spinach Frittata, served with a quick and easy side salad, is one of those truly anytime meals. Cook it for breakfast or brunch when you’ve got houseguests, or make it for a hearty, healthy dinner (and keep a few slices for leftover lunches). It’s satisfying no matter what time of day. And while our recipe calls for potatoes, onion, frozen spinach, cheddar, and deli ham, you can mix it up to your family’s taste, substituting other cheese, deli meats, fresh spinach, and even other vegetables, sautéed with the onions at the very beginning. Flexible, in terms of timing, and very versatile.

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Credit: Jonny Valiant

Recipe Summary test

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.

  • 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.

  • 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.

Nutrition Facts

500 calories; fat 32g; saturated fat 10g; cholesterol 517mg; sodium 1138mg; protein 31g; carbohydrates 25g; sugars 5g; fiber 5g; iron 5mg; calcium 405mg.
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