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Spinach and ham frittata

Fresh and delicious spinach from our kitchen garden, made into an awesome spinach and ham frittata. Ready in less than half an hour, recipe for 4.

Spinach and ham frittata
25 minutes 4 people Main course
Spinach and ham frittata

Ingredients

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  • 100 gram of fresh spinach leaves
  • 3 slices of cooked ham
  • 6 eggs
  • 2 medium-sized potatoes
  • 4 white button mushrooms
  • 4 sun-dried tomatoes + some oil from the jar
  • 1 shallot
  • 2 garlic cloves
  • 100 gram feta cheese
  • pepper and salt to taste
Spinach and ham frittata ingredients
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Kitchen equipment

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  • large skillet suitable for the oven, if you don't own one you can also place a lid on the skillet and cook it on low heat instead of the oven
  • oven
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • salad spinner
  • medium-sized bowl
  • whisk


Preparation

25 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/spinach-and-ham-frittata


Preparation -- 10 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL and finely chop the shallot and garlic cloves. PEEL the potatoes and cut them into not too thick slices.

Use a mushroom brush or paper kitchen towel to clean the mushrooms and cut them into slices. Make sure your spinach is rinsed very well and then dried with a salad spinner.

CUT the cooked ham into cubes and the sun-dried tomatoes into pieces. BEAT the eggs in a bowl with pepper and salt. 

Fresh spinach from our kitchen garden
Fresh spinach from our kitchen garden

Cooking the spinach and ham frittata -- 15 minutes

If you have some oil from the jar of sun-dried, HEAT it up on medium-low heat. If you don't, just use regular olive oil. Add the potato slices and cook them for about 3 to 4 minutes.

Then ADD the mushroom slices and after a few minutes, you'll add the spinach leaves. You'll probably have to add the spinach into batches, then also add in the chopped shallot and garlic.

To complete the frittata, add the chopped sun-dried tomatoes and ham and combine. Then POUR over the beaten eggs and crumble the feta cheese on top. PLACE the skillet into the oven for about 10 minutes, or until the frittata is firm.

Enjoy the spinach and ham frittata with a lovely green salad!


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