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Garlicky Ham, Mushroom, and Spinach Frittata

Garlicky Ham, Mushroom, and Spinach Frittata

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
KC MARTEL

KC MARTEL

Four popular ingredients combine with a big kick of garlic for a wonderful, healthful frittata. This is so easy to make and is great for brunch. Substitute or add ingredients as your taste or diet allow.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 357 mg
  • 119%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in a large ovenproof skillet over medium heat; cook and stir garlic and shallot in hot butter until shallot is softened, about 5 minutes. Stir mushrooms into shallot and garlic; cook and stir until mushrooms begin to brown, 8 to 10 minutes. Stir spinach into mushroom mixture, cover, and cook until spinach is wilted, about 5 more minutes, stirring occasionally.
  3. Stir in ham, cook until ham begins to brown, about 5 minutes. Pour eggs evenly into skillet and cover.
  4. Bake in the preheated oven until the frittata is set in the middle and lightly puffed, about 25 minutes. A knife inserted into the center of the frittata should come out clean. Sprinkle with Cheddar cheese, let stand until cheese has melted, about 5 minutes. Season with salt and black pepper.
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Reviews

ibbz
8

ibbz

2/2/2013

Definite hit with family. Strong garlic is just right for our family. Spinach flavor is good, maybe add more mushrooms next time. Love texture, taste.

CHERYLTOM
3

CHERYLTOM

4/22/2013

This was really good. I shorted the garlic a bit, was afraid it might be too overpowering. Will add extra next time. I think this would be great with hollandaise sauce instead of the cheese as an alternative.

Rebekah
1

Rebekah

10/2/2013

This was a very quick and easy recipe with great flavor. My husband and kids absolutely loved it.

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