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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Spinach and ham fritata with Parmigiano-Reggiano cheese...mmmm! From a local cookbook. Ingredients:
1 large or 2 small shallots, finely chopped |
1 (6-ounce) bag baby spinach |
8 eggs |
1/2 cup diced ham, about 2 ounces |
1/2 cup grated or shaved parmigiano-reggiano cheese, about 1 1/2 ounces |
Directions:
1. Preheat oven to 350 degrees.
2. In a lightly oiled 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, sauté the shallots for 3 to 5 minutes, or until softened.
3. Add spinach, a handful at a time, and sauté until bright green and wilted.
4. Meanwhile, in a bowl, beat the eggs.
5. Add the ham and cheese and sprinkle with salt and pepper; stir well to combine.
6. Reduce heat to medium.
7. Pour the egg mixture on top of the vegetables.
8. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom.
9. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata.
10. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.
11. Place in the oven.
12. Bake for 3 to 7 minutes, or until the top is just set.
13. Do not overcook.
14. Using an oven mitt, remove frittata from the oven and let sit for 1 minute.
15. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate.
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