A frittata is basically a crustless quiche. They are great for brunches or family breakfasts because they require minimal preparation, and you can make endless combinations. I like to start my frittatas on the stovetop and finish in the oven. You can add any ingredients that you would normally add to an omelet, and once the initial ingredients are softened on the stovetop, you don't have to sit and monitor the eggs, just pop it in the oven. I made my frittata with a combination of diced ham, spinach, scallions, tomatoes and cheddar cheese, a great combination.
Ham, Tomato, and Spinach Frittata
serves 6
- 2 tablespoons butter
- 10 larges eggs
- 1/4 cup milk
- 3/4 cup grated Cheddar cheese
- 3/4 cup (packed) baby spinach, chopped
- 1-2 scallions, whites and greens, thinly sliced
- 8 oz. diced ham
- 2-3 Roma tomatoes, sliced
- Preheat the oven to 400 degrees. Heat an ovenproof, nonstick skillet over medium heat and melt the 2 tablespoons of butter.
- Add the ham, spinach and scallions and cook until the onions are soft and the spinach is wilted, about 2-3 minutes.
- Meanwhile, in a medium bowl, beat the eggs with the milk and stir in the Cheddar cheese and season with salt and pepper. Spread out the ham, spinach, and scallions mixture evenly in the pan, pour the egg mixture into the skillet and using a spatula, lift up the mixture to allow some of the eggs to flow underneath. Place the tomatoes slices on top of the frittata.
- Place the skillet in the oven, and cook until the frittata is puffy and golden, about 10-15 minutes. Remove the skillet from the oven (careful, the handle will be hot), and let the frittata cool for at least 5 minutes. Cut the frittata into six wedges and serve.
