featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, August 12, 2014

COOKING WITH CLORIS--POTATO, HAM & SPINACH FRITTATA

This frittata is great for breakfast, lunch, brunch, or dinner.

Potato, Ham & Spinach Frittata
serves 4

Ingredients:
cooking spray
2 tablespoons olive oil
3/4 lb. fingerling potatoes, sliced thinly
1 small onion, peeled and chopped
half bag fresh baby spinach, washed and dried
1 cup cubed ham
1 cup grated Cheddar cheese
9 large eggs
1/2 milk
1/2 teaspoon salt (optional)

Preheat oven to 400 degrees.

Heat oil in skillet over medium heat. Add potatoes and onions. Tossing occasionally, cook until slightly caramelized. Add spinach. Continue cooking until spinach wilts.

Spray 3 qt. casserole with cooking spray. Spread potato/vegetable mixture evenly in dish. Add ham. Sprinkle cheese over mixture.

In a large bowl whisk together eggs, milk, and salt if desired. (Note: I prefer to omit salt since the ham is salty.)


Pour egg mixture into casserole. Bake until eggs are set (approximately 12 to 15 minutes.)

4 comments:

Angela Adams said...

looks delicious...thanks for the recipe!

ANASTASIA POLLACK said...

Hope you try it, Angela. It's delicious!

Beaj said...

Thanks for the recipe...I'll sure give it a try and I grew fingerling potatoes for the first time this year so this will be the first recipe I get to use them in. ..:)

ANASTASIA POLLACK said...

Let us know how you like it, Beaj!