Frittata with Ham and Spinach
- 6 large eggs
- 1/4 cup ricotta
- 1/2 cup chopped ham
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1 teaspoon olive oil
- 1 cup baby spinach
- Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat olive
oil over medium. Add baby spinach; cook until wilted. Stir in egg mixture
and cook until edge sets, 1 minute. Transfer
skillet to oven. Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.