Ham and Cheese Frittata

Ingredients

• 1/4 small onion (3 tablespoons diced)
• 2 ounces fresh mushrooms (3/4 cup sliced)
• 15 leaves baby spinach (3/4 cup roughly chopped)
• 4 ounces ham (3/4 cup diced)
• 6 eggs
• 1/3 cup milk
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil (divided)
• 3 oz. cheddar cheese (2/3 cup grated)

Instructions

1. 1

   Dice the onion, slice the mushrooms and roughly chop the spinach. Dice the ham.

2. 2

   Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk well to combine. Set aside.

3. 3

   Heat 2 tablespoons oil in a 10-inch non-stick skillet over medium heat. Add the onions and mushrooms to the skillet and sauté for 3-4 minutes, until softened slightly. Add the diced ham and spinach, then continue cooking for another 2-3 minutes. Drizzle the remaining tablespoon of oil over the cooked ingredients.

4. 4

   Pour the whisked eggs into the skillet. Use a spatula to gently pull the eggs away from the edges of the pan as the frittata cooks, allowing uncooked eggs to fill in the spaces. Continue doing this until the eggs cook enough that no liquid remains.Sprinkle the cheese evenly over the top of the frittata.

5. 5

   Cover the skillet with its lid, reduce the heat to low, and cook for another 5-6 minutes, or until the frittata cooks completely and is no longer wet or jiggly in the center.OR, For a golden brown top, you can finish cooking the frittata under an oven broiler for a minute or two, but watch it carefully, especially if your broiler is strong.

6. 6

   Allow the frittata to cool slightly, then carefully slide it out of the pan onto a serving platter. Season with additional salt and pepper if desired, then slice and serve.