With half a red bell pepper and half a green bell pepper leftover from the Gazpacho Shrimp Saute plus some ham from the freezer, I figured I'd whip out a frittata.
Ham and Spinach Frittata
loosely based on Bacon-Potato Frittata with Greens and Gruyere
click to print
1 tbsp olive oil
half of small onion, diced
half a red bell pepper, diced
half a green bell pepper, diced
1/2 - 1 c ham, diced
half a bunch of spinach, coarsely chopped
5 eggs, beaten
1/4 c Parmesan cheese
Heat oil over medium in 10" skillet until hot.
Saute onion and peppers until just beginning to soften, about 4 minutes.
Add ham and cook until warmed, about 2 minutes.
Add spinach and cook until wilted, about 1 minute. Press mixture over bottom of skillet.
Sprinkle with cheese and pour eggs over the mixture. Cook, covered, until bottom is set, about 4 minutes.
Broil until top is cooked and eggs are set, about 4 minutes. Let frittata stand 5 minutes, shake to loosen from pan, and transfer to serving dish.
I love frittatas, they are so straightforward and simple to make. And they're delicious! Most marvelous is that you can make them with vegetables and meats that might otherwise go unused. This frittata was literally made out of items that were destined to go out as worm food.
- olive oil: $0.06
- onion: $0.15
- red bell pepper: $0.46
- green bell pepper: $0.40
- ham: $3.59
- spinach: $0.49
- eggs: $1.50
- Parmesan cheese: $0.54