Ham Mushroom Spinach Frittata

Frittatas are amazing.

They are quick, easy, and inexpensive to make. You can literally throw in any type of meat or veggies you have in the fridge, sundried tomatoes, roasted red peppers…feel free to experiment; the combinations are endless.

I like to have one cut up and ready in the fridge for a quick breakfast or snack on the go. For this one, I used some ham, mushroom, spinach, and onion. You could easily throw in some cooked ground beef or ground turkey for a more hardy bake, add cheese, or keep it vegetarian.

They’re so simple and accessible I am surprised not more people make them..Here are a few items to remember when tackling your frittata;

1. Cook your meats and vegetables separately
2. Make sure there is no moisture (aka drain off any liquid from meat or from veggies)
3. Make sure to properly season your cast iron (or grease a muffin tin for frittata mini frittata muffins)

Don’t be scared..frittatas can be your new best friend

Ham Mushroom Spinach Frittata

 

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Ingredients

• A dozen eggs
• ½ teaspoon salt
• ½ teaspoon pepper (white pepper if you have it)
• 1 teaspoon olive oil
• ½ small onion, diced
• 1 cup mushrooms of your choice, sliced
• 2 cups spinach
• ½ cup diced ham

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, add eggs and salt and pepper. Whisk to combine, and set aside.
3. In a cast iron skillet on medium heat, add olive oil. Add onions, and sauté until softened, about 6 minutes.
4. Add mushrooms and sauté for another 2 minutes (you may need to add a little more olive oil if mushrooms appear too dry). Fold in spinach and ham, cook for about 30 seconds until spinach is slightly wilted.
5. Pour in the egg mixture, and light stir the ingredients together.
6. Bake for 15-20 minutes, until eggs are set but not runny.

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