Mushroom, Spinach, and Ham Frittata

It’s Foodie Friday! We have a great breakfast/brunch/lunch/OK, really, eat it any time of the day frittata for you! It reheats well also, so you can prepare in advance for guests or on the weekend as part of your meal prep for the week.

Mushroom, Spinach, and Ham Fritatta
Mushroom, Spinach, and Ham Frittata
1/2 pound mixed mushrooms (wild mushrooms are great here, we used a combination of oyster and shiitake), stems removed and thinly sliced
Olive oil
8 eggs
1/2 cup shredded sharp cheddar cheese
1 cup finely diced ham
1 cup baby spinach, shredded

Preheat oven to 350 degrees. If you have an oven proof skillet, 8″-10″ in diameter, use it. Otherwise, any large skillet will do. Add a couple tablespoons of olive oil to the skillet and heat over medium high heat until the oil is hot and shimmering. Add the mushrooms and saute until browned and tender, stirring occasionally, about 5-8 minutes. Remove skillet from heat and let cool.

Crack the eggs into a large bowl and whisk briefly. Add cheese, ham, spinach, cooled mushrooms, a pinch of salt, and some freshly ground pepper. Whisk again to combine.

Coat oven proof skillet with a generous amount of olive oil and tilt to get the sides coated too. Alternatively, a ceramic baking dish (8-10″ diameter) can be used, be sure to oil it well. Pour egg mixture into skillet or dish and bake for 25-30 mins until the middle is set. Cool slightly before slicing.

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