Green Eggs & Ham Frittata

From EatingWell: March/April 2010 — Subscribe to EatingWell Magazine Today!

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:

"Well liked by the entire family. The portions were nicely sized as well. Used light Havarti cheese to further reduce the calories. Will definitely make this again. "

6 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

Position rack in upper third of oven; preheat to 450°F.
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.
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)

1/2 Carbohydrate Serving

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