The other night I was looking for an easy supper. A frittata is always quick and easy as long as the ingredients don’t require a lot of prep. With a box of frozen spinach in the freezer, a 5-lb bag of potatoes in my pantry and a half a package of ham in the fridge, I managed to pull this dinner together in about 30 minutes.
I love a quiche, but a frittata takes a lot less cooking time so I opted for that route.
I sliced a few potatoes up thin so they wouldn’t take so long to cook, and I also sliced up a red onion. I sautéed the potato and onion in olive oil over low heat for about 15 minutes while I chopped up the ham and defrosted the spinach.
It’s important to squeeze the spinach dry so it doesn’t make the frittata soggy.
Then I whisked eggs and cheese together, added the spinach and ham and poured it over the onions and potatoes in the skillet. I love my Lodge cast iron skillets. They’re inexpensive and perfect for going from stovetop to oven.
While the frittata cooked, I mixed up a simple side salad and set the table.
Voilà! Dinner in 30 minutes or less!
- 1 large or 2 small potatoes, sliced thin
- 1 small onion, halved and sliced thin
- 8-10 eggs
- 1 box frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded cheddar or parmesan
- 3-4 slices deli ham, cut into small squares
- olive oil, salt and pepper
- Heat a few tablespoons olive oil in a large cast iron skillet over medium heat.
- Place the sliced onions and potatoes in the pan, sprinkle with salt, reduce heat to med-low and sauté until soft and beginning to brown.
- Meanwhile, whisk eggs in a large bowl until light and fluffy. Add salt and pepper to taste.
- Stir in the spinach, ham and cheese.
- When the potatoes and onions are ready, pour the egg mixture into the pan.
- Cook in preheated 375-degree oven for 15 minutes or until the eggs are set.
- Serve hot or at room temperature with a side salad.