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Green Eggs & Ham Frittata

March/April 2010

Your rating: None Average: 4.1 (60 votes)

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.



READER'S COMMENT:
"This was really fast and delicious! I used extra dill and lowfat swiss cheese. I agree with other reviewers that this recipe is really flexible. I'll try it with other cheeses when I make it in the future. "
Green Eggs & Ham Frittata Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 8 large eggs
  • 1 1/2 teaspoons dried dill
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/2 cup diced ham
  • 1/2 cup shredded havarti or Muenster cheese

Preparation

  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.

Nutrition

Per serving: 217 calories; 15 g fat (5 g sat, 6 g mono); 296 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 14 g protein; 1 g fiber; 418 mg sodium; 320 mg potassium.

Nutrition Bonus: Vitamin A (63% daily value), Folate (24% dv), Vitamin C (17% dv), Iron (15% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Type of Dish
Main dish, Other
Total Time
30 minutes or less
Ethnic/Regional
American
Servings
6
Main Ingredient
Eggs
Preparation/ Technique
Bake
Saute
Meal/Course
Brunch
Dinner

Publication
March/April 2010

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