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Green Eggs & Ham Frittata

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.”


    • 8 large eggs
    • 1½ teaspoons dried dill
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 leeks, white and light green parts only, diced
    • 1 5-ounce bag baby spinach, chopped
    • ½ cup diced ham
    • ½ cup shredded havarti or Muenster cheese


  • 1 Position rack in upper third of oven; preheat to 450°F.
  • 2 Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
  • 3 Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
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