I love using leftover holiday food and turning it into another scrumptious meal. That's exactly what I did with our leftover Christmas ham. I wanted to make a frittata and load it with lots of ham and cheese. And to bump up the nutrition, I added a bunch of chopped spinach. That's where the "green" comes in. I didn't actually use green eggs, but you already knew that.
Green Eggs and Ham Frittata
Green Eggs and Ham Frittata makes 6 wedgesVegetable oil for skillet1/2 red onion, diced1 clove garlic1 10oz box frozen chopped spinach, thawed1/4 tsp grated nutmeg1 1/2 C ham, cut into cubes1/2 C shredded smoked cheddar cheese12 eggsSalt and pepper1/2 C skim milk
Rub a 10 inch cast iron skillet or oven proof skillet with vegetable oil and preheat oven to 400 degrees. Heat skillet over medium heat and sauté onions and garlic. Drain spinach of excess water and add to skillet. Stir in nutmeg and heat everything through. Add in ham and heat through.
In a bowl, whisk together eggs, milk, salt and pepper. Pour egg mixture over spinach and ham mixture and stir together.
Add cheese to the top and gently stir cheese into egg mixture.
Bake for about 30 minutes or until eggs are completely set. The top of the frittata will rise slightly,
while the edges will slightly crisp up and get nice and golden brown.
This frittata is tall and dense. If you like a little smaller frittata, you could just 8 eggs and less milk.
This is my first frittata on this blog using whole eggs instead of just egg whites. I've posted a few frittata recipes with egg whites only. Truth be told, I'm still getting used to eating egg yokes. I know. Time to grow up! Anyway, here are the egg white only frittata recipes if you want to check them out:chicken fajita egg white frittatabacon and hash brown skillet egg white frittatagarden skillet egg white frittata
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