Ham, Spinach & Mushroom Frittata
- 10 eggs (yes, ten)
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/2 tsp. (1 clove) minced garlic
- 1 small onion, diced
- 1/4 c. coconut milk (you could substitue evaporated milk or whipping cream for this)
- 1 c. fresh mushrooms, diced
- 1 c. diced ham
- 10 oz. frozen spinach, thawed and drained very well
- 1/2 c. chopped tomato
- salt and pepper to taste
- sprinkle or two of dried red pepper flakes
- 1/2 tsp. dried parsley
- 1 cup cheese (cheddar, Swiss, other) -- optional
In a mixing bowl, whisk together eggs snd coconut milk. Stir in salt, pepper, crushed red pepper and parsley.
Saute onions and mushrooms in the olive oil and butter over medium heat in an oven proof skillet (I used cast iron) for 3 minutes. Add garlic and tomatoes; continue to cook for 1-2 more minutes until onions are translucent. Add spinach and ham to the mix and lightly salt & pepper the mixture.
Spread mixture even into bottom of skillet. Pour egg mixture over vegetable/ham mixture. Use spatula to lift up vegetable/ham mixture along sides of pan to let the egg mixture flow underneath.
Cook on stove top on medium heat until about half set, then put the skillet in the preheated oven and cook for 15 minutes or until puffy and golden. Top with cheese and return to oven for just a few minutes more until cheese is melted.
Finish by placing frittata under the broiler for up to a minute to get a deeper brown color & a bit of crispiness if you like. Be very careful handling the skillet! It’s extremely hot once placed in the oven. Allow to cool before slicing. Makes 6 - 8 servings.