Spinach and Ham Frittata with Tomatoes 

25 Cherry Tomatoes 
2 Cloves of Garlic
1 Teaspoon Fresh or Dryed Thyme  
1/2 Teaspoon Brown Sugar
1 Tablespoon Balsamic Vinegar
1 Teaspoon Salt
3/4 Teaspoon Pepper
4 Tablespoons Extra-Virgin Olive Oil
2 Medium White Onions
3 Cups Fresh Spinach (steams removed)
12 Eggs
5 ounces Ham Cubed
1/2 Cup Mild Cheddar Cheese Shredded

DIRECTIONS:

1. In a oven safe pie dish combine tomatoes, smashed garlic, thyme leaves, 2 tablespoons of olive oil, balsamic vinegar, brown sugar mix around and bake in a 325 degree oven for about 40 mins. When timer goes off remove tomatoes from oven and set aside, turning empty oven up to 425 degrees.



2. Slice onions a quarter of an inch long ways and cook in a 10inch oven safe skillet with 2 tablespoons of olive oil and a pinch of salt & pepper until softened not browned about 7 mins. While onions cook crack eggs into a large bowl, for a fluffy frittata don't whisk eggs until ready to pour.

3. After 7 mins of cooking the onions add 3 cups of spinach and cook until slightly wilted along with the cubed Ham, that should take about 4 mins.

4. While spinach is cooking, began whisking eggs with a pinch of salt & pepper and pour into skillet over onions and spinach. Use a rubber spatula to pull the edge of the frittata away from skillet edge so more of the liquid egg goes down the sides.

5. Place roasted tomatoes around the top of frittata and sprinkle with a 1/2 cup of cheese around the top with remaining salt & pepper and place into a preheated 425 oven for 15-20 mins until cheese begins to brown around the sides.

6. Remove skillet from oven placing a towel around the handle so you don't forget its hot while cutting frittata into wedges and serve hot or cold and ENJOY !!!














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