Ham and Spinach Frittata

Andrew calls this breakfast pizza.

You and I might call it a frittata. They’re ridiculously easy to make, and allow you to be creative. Just like a pizza.

I have this tendency to wander around the grocery store looking for toppings to entice me. This goes for pizza just as much as a frittata. I just happened to get side tracked by some ham, spinach, and goat feta. It’s seriously dangerous living across the street.

Frittatas are one of those set it and forget it kind of breakfast. Well, don’t forget it for too long. Burned eggs are gross. Baking it does ensure even cooking, though. Having a springform pan will help, but you can pretty much use any baking pan to make it happen. My springform died after making this frittata. I had to soak the bottom to get some of the egg off and it decided that rusting was the way to go. Poor thing.

On a completely unrelated note, one of my favorite pizza places [Sizzle Pie] opened a new shop by my office. I foresee a ton of pizza for lunch in my future. Maybe it’s a good thing I’m doing the BodyRock 30-day challenge…

Inspiration: StoneSoup

Ingredients

• 4 large eggs
• Large handful [or more] of crumbled goat feta cheese
• 3 large deli slices of ham, chopped into bite sized pieces
• 1 bunch of fresh spinach, rinsed, stems removed, and chopped

Preparation

1. Preheat the oven to 400° and prepare your baking pan [8″ springform or similar].
2. Whisk together the eggs in a small bowl.
3. Saute the chopped ham in a large skillet on medium high heat until warm and fragrant.
4. Add the spinach and cover. Stir occasionally until wilted.
5. Scoop the ham and spinach mixture in the prepared baking pan.
6. Pour the eggs over the top, tapping the pan on the counter making sure to get the egg evenly around the pan.
7. Sprinkle the cheese on top along with some salt and pepper.
8. Bake for 15-20 minutes until the egg is golden and puffy.
9. Slice and serve.