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.
3 tablespoons olive oil
2 small russet potatoes (about ¾ 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)
Sat fat 10g
How to Make It
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.
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.
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