Main Courses

Honey Baked Ham Frittata

This frittata is the IDEAL weekend meal. High in protein, low in carbs and outrageously delicious. It's perfect for those special occassion weekends when you want something craveable, but maybe don't want to feel too guilty about it.

Prep

20 Minutes

Cook

20 minutes

Serves

6-8

Ingredients

Eggs

12

Honey Baked Ham (diced)

6 OZ

Spinach (chopped)

6 OZ

Small Onion (diced)

1

Shallot (minced)

1

Garlic Clove (minced)

1-2

Swiss Cheese (shredded)

2 OZ

Gouda (cubed)

2 OZ

Half & Half

6 OZ

Olive Oil

2 TBL

Salt

1 Tsp + more to taste

Freshly Ground Black Pepper

1/2 Tsp + more to taste

Preparation

Begin by cracking all of the eggs into a large bowl. Add half & half, salt and pepper and whisk to combine. Set aside.

Preheat oven to 375 degrees.

Next, wilt the spinach. Warm 1 TBL of oil in a large non-stick, oven-safe pan over medium heat. One handful at a time, add spinach to the pan. Cook spinach, stirring occassionally, until completely wilted and most of the moisture has been removed. Place cooked spinach in a bowl and set aside.

Add another TBL of oil to the pan. Add diced onion and cook until soft, about 3-4 minutes. Add shallot and cook for another 1-2 minutes or until soft. Add garlic and cook until fragrant, approximately 1 minute.

Add egg mixture, ham and shredded cheese to the pan and gently stir to evenly distribute the ingredients. Drop cubed cheese into the pan, making sure that all areas of the frittata get a cube of cheese.

Cook over medium heat until the edges of the frittata begin to set. Once the edges have set, place entire pan in oven and cook for 15-20 minutes or until the center of the frittata no longer appears wet. If you want a little extra color on top of the frittata, place it under the oven broiler for 3-4 minutes. Pay careful attention to the top of the frittata while doing this because it will burn quickly.

Using an oven mitt, carefully remove pan from oven. Let frittata cool for 4-5 minutes. Using a spatula, carefully loosen the sides of the frittata from the pan and then gently slide from the pan onto a platter or cutting board. Cut into 6-8 wedges and serve immediately.