Ham, Spinach and Mushroom Fritatta
After planning the big meals it is nice to return to something quick, tasty and pretty to look at. A fritatta of any kind lends itself to a fast mid-week dinner or fancy up a weekend brunch. I had plenty of leftover ingredients from the holiday, a specially purchased Coastal Mature English Cheddar, mushrooms, ham, half a red pepper, a shallot and plenty of eggs. Tonight’s concoction is a layered fritatta, a nod to the delicious Spanish Tortilla and easy eats for two to four layered in a 10-12″ saute pan. If you are guessing by now that I like bold, intense fresh flavors you will not be disappointed. This could easily be made without the ham for vegetarian fare.
|Layered vegetable frittata|
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Ham, Spinach and Mushroom Frittata
1 Med-Lg Russet, sliced thin
1 cup diced ham
½ cup thinly sliced red bell pepper
1 cup slice cremini mushrooms
1 shallot, diced
2 cups fresh spinach leaves, chopped
1 whole green onions, thinly sliced
2 medium tomatoes, sliced
5 eggs, beaten
¾ cup grated white cheddar cheese (used Ford Farms UK, Coastal Mature Cheddar)
2 tbl chopped flat leaf parsley
Clean and slice, dice vegetables, set aside.
Preheat oven to 350 degrees
Pour ¼ inch olive oil in 10-12” saute pan and heat to med-high.
Layer potato slices, lower heat to medium and cook 8-10 minutes.
In the meantime, in another saute pan, heat 1 tablespoon olive oil to medium and add diced shallots and mushrooms. Cook 3-5 minutes and remove from pan.
Saute chopped spinach in same small pan until just wilted.
Begin layering the fritatta over the potatoes.
a) Ham over potato slices
b) Mushroom and shallots
d) Red bell pepper slices
e) Sliced tomatoes
Pour beaten eggs and add a pinch of kosher salt, course black pepper.
Sprinkle with grated cheese.
Add green onion slices and chopped parsley.
Bake at 350 degrees for about 15 minutes until eggs are set, cheese melted and slightly browned.
Remove from oven, let rest for about 5 minutes to set before slicing and serving.
Add salt and pepper to taste.