Directions: |
Directions:Pre-heat oven to 350º F.
In an oven proof skillet heat oil, sauté onion (about 10-15 minutes) Add spinach and cook through about 1-2 minutes until wilted.
Remove onion and spinach and let cool in a bowl . Mix eggs, stir in ham, cheese, parsley, mustard salt and pepper.
Add egg mixture to pan, cook for a few minutes until it just begins to set.
Spread spinach and onion over top evenly. Cover and cook on stove top for about 10 minutes or leave uncovered and place in the oven.
Once the frittata sets up, remove and sprinkle on some additional cheese and run under the broiler for about 2 minutes.
Substitute mushrooms for spinach, mozzarella for cheddar, add tomatoes or whatever you have on hand. |
Personal
Notes: |
Personal
Notes: I copied this basic recipe as I don't have my own. I read about it somewhere and just winged it.
A frittata is something you can throw together Sunday morning with some good leftovers and you will be hooked forever. I use my favorite cast iron skillet even though it may stick a bit... I find that it really needs some leftover potatoes to give it he right height and consistency especially as I do not use a dozen eggs.
My go to recipe uses left over steak and potatoes with a lot of whatever cheeses I have on hand. Use whatever you have as it is really a cross between an omelet and a quiche with a twist.
My brother John would make it with his favorite leftover, Surf and Turf dinner, yes, you can have a steak and lobster frittata!
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