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This spinach frittata is full of protein and veggies (my two favorite food groups :). It can be served for breakfast, lunch or dinner. Make it and take the leftovers for your lunch the next day. If you don't have leeks, use onions. If you don't have havarti cheese, you can substitute what you have. Eggs are the perfect protein. They are inexpensive and the protein is very bioavailable. Make sure you are eating yours! |
Spinach & Ham Frittata
Adapted From EatingWell: March/April 2010
6 servings
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
8 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 5-ounce bag baby spinach, chopped
1/2 cup diced ham
1/2 cup shredded havarti or Muenster cheese
Preparation
Position rack in upper third of oven; preheat to 450°F.
Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
Nutrition
Per serving: 217 calories; 15 g fat (5 g sat, 6 g mono); 296 mg cholesterol; 6 g carbohydrates; 14 g protein; 1 g fiber; 418 mg sodium; 320 mg potassium.
Nutrition Bonus: Vitamin A (63% daily value), Folate (24% dv), Vitamin C (17% dv), Iron (15% dv)
Enjoy! Have a great day! See you tomorrow! Emily |
