Spinach & Ham Frittata 6 Servings 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) |
Adapted from Eating Well March/April 2010
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