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  • 6servings
  • 30minutes
  • 217calories

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Ingredients Jump to Instructions ↓

  1. 8 large eggs

  2. 1 1/2 teaspoon(s) dried dill

  3. 1/4 teaspoon(s) salt

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 2 tablespoon(s) extra-virgin olive oil

  6. 2 leeks , white and light green parts only, diced

  7. 1 bag(s) (5-ounce) baby spinach , chopped

  8. 1/2 cup(s) diced ham

  9. 1/2 cup(s) shredded havarti or Muenster cheese

Instructions Jump to Ingredients ↑

  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.

  4. Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin A (63% daily value), Folate (24% dv), Vitamin C (17% dv), Iron (15% dv).

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