Tasty and satisfying -- and easy to make!

Ingredients

• One 10 oz. box frozen chopped spinach
• 1 tbsp. plus 2 tsp. olive oil, divided
• 1 large onion (1 cup chopped)
• 6 eggs

• 1/2 lb. sliced ham
• 1/2 cup crumbled feta cheese
• 1 tsp. dried Italian seasoning
• 1/8 tsp. black pepper

Instructions

1. Place the oven rack 4 to 5 inches from the broiler element and preheat the broiler. Meanwhile, open the spinach box, place it on a microwave-safe plate and microwave 4 minutes on High.

2. While the spinach defrosts, heat 1 tablespoon of the olive oil in a 12-inch cast-iron or other oven-proof skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook for 1 minute to soften slightly.

3. While the onion cooks, break the eggs into a 2-quart or larger bowl and beat them with a wire whisk until they are foamy. Slice the ham into 1/2 inch squares and add it to the eggs. Add the cheese, Italian seasoning and pepper. Stir in the egg mixture thoroughly and set aside.

4. Add the remaining 2 teaspoons of olive oil to the skillet, heat it and tilt the pan to distribute the oil evenly. Pour the egg mixture into the skillet. With the back of a spoon, push (do not stir) the ham and spinach to distribute them evenly.

5. Cook without stirring for 7 minutes or until only the surface is moist. Immediately put the skillet under the hot broiler and cook 2 minutes or until the surface is just set but not brown. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges and serve at once. Makes 6 servings.

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Find more about:

• Back-to-School |
• Eggs & Omelets |
• Feta Cheese |
• Ham |
• Onions |
• Quick Meals |
• Spinach |
• Whole Eggs

Related Categories:

• Eggs & Omelets |
• Quick Meals |
• Back-to-School Egg Recipes