We were sitting in the emergency room waiting for Kaylee to get her x-rays (she chipped a piece of bone off her baby toe) and I was reading a magazine. Do you ever read one at the Dr's office and want to rip a recipe or an article out? Well, I always want to do that. And this time I did! And it has turned out to be my new favorite recipe!
Here it is:
Potato, Ham and Spinach Frittata
2 tbsp olive oil
2 small russet potatoes, peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
salt and pepper (as much as you desire)
1 10oz package frozen spinach, thawed and squeezed of excess liquid
4oz (1 cup) white cheddar, grated
4oz thinly sliced deli ham cut into 2 inch pieces
Heat oven to 400 degrees. Heat 2 tbsp of oil in a large oven proof nonstick skillet (I do not have so used a regular frying pan and put into oven safe dish to cook!) 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, salt, and 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.
Serve with salad! This is not a breakfast meal, although it could be.
I head of red leaf lettuce torn into bite size pieces.
1 tbsp of red wine vinegar.
1 tsp dijon mustard
1 tbsp of olive oil
Whisk together the wet stuff with some salt and pepper. Add lettuce and toss to coat.
Cheap, easy and AWESOME!
If you try it, let me know what you think!
