Spinach Frittata
Ingredients:
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 ounces shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 ounces shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
Directions:
Preheat oven to 350°F.
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly.
Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well.
Spread evenly into a greased 9-in. pie plate or quiche dish. Bake for 40-45 minutes or until a knife inserted in center comes out clean.
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly.
Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well.
Spread evenly into a greased 9-in. pie plate or quiche dish. Bake for 40-45 minutes or until a knife inserted in center comes out clean.
Notes:
Variations on this theme are endless. Use cooked shrimp instead (or in addition to) ham. Use bacon. Spice it up with pepper jack cheese. Add asparagus or broccoli for more veggie goodness. Dream big.