Sunday, March 3, 2024

Ham and Spinach Frittata

I had a bag of spinach in the fridge and decided I wanted to turn it into a frittata that also used the ham we had on hand.  My web search led me to Lauren’s recipe for a Ham and Spinach Frittata on her “Elle & Pear” blog.  I followed the recipe as written but you can click on the link to see Lauren’s how-to and finished pics.

Ham and Spinach Frittata


2 packed cups fresh spinach, chopped

1 tablespoon extra virgin olive oil

10 eggs 

½ cup heavy cream

½ cup whole milk

1 small yellow onion, minced (½ cup)

1 red bell pepper, diced

6 oz ham diced, about 1 cup

1½ cups shredded cheddar cheese


1. Pam the quiche dish, or other similar shallow round dish and preheat the oven to 325° F.

2. Sauté the spinach with a tablespoon of olive oil over medium-low heat for a minute or two stirring until wilted. Remove.

3. In a large bowl whisk together the eggs, heavy cream, and milk (Bev made bread this morning so I had a plenty big enough bowl already dirty).

4. Add the spinach, onion, red pepper, ham and cheese. I usually reserve a small handful of the cheese and add it on top prior to putting it in the oven. 

5. Add the egg mixture to the quiche dish (I was afraid ours wouldn’t hold it all so I used a deep pie dish).

6. Sprinkle the top with any remaining cheese (I did this when it was close to done).

7. Bake at 350° F for 45-50 minutes or until the edges start to brown. (Because of the depth, mine took an hour to cook and I covered the edges with foil so they wouldn't get too brown.

I served it with a slice of toasted homemade bread.

The Verdict:

I couldn’t get motivated to get it ready for breakfast, but since I love breakfast food anytime, we had it for supper along with some of today’s toasted homemade bread.  Bev took two bites and said "it's absolutely delicious" and after a couple of bites I thought it could use some salt (like 1/2 tsp) and about 50% more spinach plus maybe put a little crust on the ham but it was really good with a delicate flavor and a souffle-like texture - I beat the egg and dairy mixture hard.  I always like it when I please my honey.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


2/25/24 meal date


  1. I haven't made a frittata in quite a while. I usually make one when we have some sautéed vegetables leftover fro,m a previous meal. Thanks for the inspiration. Karen

  2. When I get home Larry, please make this dish for me. It looks so very good. Beverly shared with me how much she enjoyed it so I will look forward to your yummy meal. Thanx Big Dude / Cindy

  3. wow that is chuck full of flavor, love peppers and eggs and potatoes this one looks so darn good!

  4. Fritattas are so easy to make and as long as you always have a good supply of eggs, which I'm sure you always do, such an good way to use up things that need to be used in the fridge. This looks delicious.

  5. It looks wonderful! I'm glad your honey was pleased. :)

  6. I am totally enjoying this dish! Delicious.



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