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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.

Source: EatingWell Magazine, March/April 2010


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 450 degrees 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 Facts

217 calories; protein 14g; carbohydrates 5.7g; dietary fiber 1.1g; sugars 1.5g; fat 14.9g; saturated fat 5.1g; cholesterol 262.1mg; vitamin a iu 3206.5IU; vitamin c 10.3mg; folate 96.6mcg; calcium 144.8mg; iron 2.7mg; magnesium 38.9mg; potassium 324.1mg; sodium 419mg; thiamin 0.1mg.

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