Recipe taken from Eating Well. Click here for more recipes from this magazine.
INGREDIENTS
- 8 large eggs
- 1 1/2 teaspoons dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white and light green parts only, diced
- 1 5-ounce bag baby spinach, chopped
- 1/2 cup diced ham
- 1/2 cup shredded havarti or Muenster cheese
PREPARATION
- Position rack in upper third of oven; preheat to 450°F.
- Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
- Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
- Serve in a beautiful casserole dish to finish it off!
We recommend this "Pearls" casserole dish with Pyrex insert from Beatriz Ball:
