Ham, Spinach & Cheese Frittata

Don't know what to do with that leftover ham? Try this frittata. A quick meal that's great for breakfast, brunch, lunch or dinner.

3 to 4 c fresh spinach leaves (about 1/2 of a 9oz bag)

1 c diced cooked ham

1/2 c grated gouda cheese

6 eggs

1/3 c milk

2 T sour cream

1 T Dijon mustard

1/2 tsp ground black pepper

1/8  tsp ground or grated nutmeg

1/8  tsp salt

Cooking spray or olive oil

Preheat oven to 425 degrees

In a large bowl whisk 6 whole eggs with milk, sour cream, salt and pepper. Set aside.

Spray or lightly grease a 10” oven-proof skillet with oil. Over medium heat, cook ham for 3 to 5 minutes. Turn off heat and quickly add the spinach and 2T of water. Cover for 1 minute to wilt. Add nutmeg and stir. Add spinach and ham to the egg mixture. Spray or grease the skillet again. Pour egg, spinach and cheese mixture into the skillet, spreading out the spinach and ham as evenly as possible. Sprinkle with grated cheese. Bake in the oven for 20 minutes until golden brown. Let rest outside the oven for 2 to 3 minutes before serving.

With a quick hand (covered with an oven mitt) and a little luck you can invert it onto a plate and cut into wedges, but it's just as easy to serve out of the skillet. 

Great served with fresh apples or applesauce.

Healthy substitutes: use 8 egg whites instead of whole eggs, low fat greek yogurt for sour cream, and low fat cheese for gouda. If using egg whites, heavily grease pan to prevent sticking.