This frittata is great for breakfast, lunch, brunch, or dinner.
Potato, Ham & Spinach Frittata
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 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.)