My Big Fat Greek Frittata |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
from Perfect Recipes for Having People Over by Pam Anderson Ingredients:
12 large eggs |
4 ounces feta cheese, crumbled (1 cup) |
1/4 cup grated parmesan cheese |
1 teaspoon dried oregano |
salt and freshly ground pepper |
3 tablespoons olive oil |
1 large garlic clove, minced |
1 (10 ounce) package frozen leaf spinach, thawed, squeezed dry, and chopped |
6 ounces ham, cut into small dice |
Directions:
1. Adjust oven rack to middle position and heat oven to 400 degrees F.
2. In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
3. Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
4. Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.
|
|