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  • Robert Adams

Spring Frittata

Updated: Apr 21


WITH OUR STAY AT HOME ORDER IN PLACE I approached Easter a little differently this year opting for a Ham, Cheese, Potato and Spinach Frittata.


I whipped it up first thing in the morning and took slices from it all day as my cravings surfaced. Late in the day, I also prepared a simple chopped lettuce, radish and sliced mushroom side salad with EVOO, oregano, and red wine vinegar. A quick 30 seconds in the micro-wave brought the Frittata slices back to life (Hey, it was Easter!).


All and all it was a nice day, especially with CBS replaying the 2019 Masters where Tiger Woods came from behind for his first major win in eleven years. What a fabulous recovery; and the Augusta, Georgia golf course remains, unquestionably, the finest venue in the world. Such a nice and relaxing Easter Sunday.


This recipe is made for a heavy 13” Lodge iron skillet, or in my solo case a smaller 9” skillet was adequate, because the real fun of this recipe is placing the slightly cured egg conglomeration prepared on the stove top into the oven to bake. After 25 minutes you grab the entire pan with potholders and place it on top of a hot pad to let it rest for the final ten minutes. It is as if you are in the fourth movement of Bolero, conducting a seventy-piece philharmonic orchestra. OK, that may be a bit of a stretch, but the harmony of the ingredients coming together at the finish is amazing.


Voila! – a no crust wonder that is easy to make!

Bob’s Spring Frittata

Ingredients

Olive Oil

Medium onion chopped

2 cloves of smashed garlic

¾ cup of cubed ham

2 medium chopped russet potatoes

2 large handfuls of baby spinach

5 large eggs beaten for one minute

1/3 cup milk

½ cup grated Swiss cheese

½ cup Monterrey Jack

¼ cup grated Parmesan

Dash of ground clove

Dash of fresh Nutmeg

Salt & Ground Pepper

Directions

On the stove top, over medium heat, begin sauteing the onions for three minutes, then add the garlic and potatoes and continue the saute for five more minutes. Add the chopped ham and fresh spinach, adding 3 TBS. water, or white wine, to help steam the spinach and cook the potatoes.


In a large mixing bowl add milk to the beaten eggs and add the cheeses and stir thoroughly. Add the spices and salt and pepper and simply pour the mixture over the sauteed ingredients in your skillet. For three to four minutes cook without stirring to help set the mixture. Then place the skillet in a 325 F oven for 25 minutes until the center becomes firm. Using your oven mitt take the creation from the oven and wait ten minutes before slicing pieces right from the pan.

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©2017 by Robert Bruce Adams, Author and Humorist