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CARLA HALL Spinach and Ham Frittata

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Start your day with this healthy and delicious frittata!

2 tablespoons olive oil
2 package baby spinach (5 ounces each)
1/2 cup heavy cream
12 large eggs (beaten)
1/4 teaspoon nutmeg (grated)
4 slices deli ham (chopped)
1/2 cup Gruyere (shredded)
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 375ºF.
In a large non-stick saute pan add olive oil and heat over medium heat. Add spinach and cook until wilted, about 3 minutes. Season with salt and pepper. Remove 1/4 of cooked spinach to carafe of a blender and blend with heavy cream until smooth.
Remove the spinach cream puree to the beaten eggs and whisk to combine. Season with salt, pepper and nutmeg. Add eggs to saute pan, sprinkle with cooked ham and cheese. Allow the edges of frittata to set in pan then place in the oven and allow to cook for 10-12 minutes until eggs are cooked through. Remove from oven, cut into slices and serve.
Tip: Make sure the spinach is cooled before pureeing with the heavy cream to avoid cooking the beaten eggs while mixing.

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