• Elisa Juarez

Greens, Eggs, and Ham Frittata

From Better Homes & Gardens Magazine, June 2017


“Made with whatever’s on hand, frittatas are good for dinner or breakfast, and leftovers make great to-go slices.”


Spring onions look similar to green onions but have a larger bulb and tender to be milder and sweeter.


HANDS-ON TIME: 20 min. TOTAL TIME: 50 min.


10 large eggs 1-1/2 cups shredded Monterey Jack cheese 1/2 cup finely grated Pecorino Romano or Parmesan cheese 4 to 6 thin slices smoked ham, torn into pieces 2 Tbsp. butter 2 Tbsp. olive oil 1 large spring onion or 4 green onions, sliced into thin rounds 10 oz. mixed baby greens, such as chard, kale, and/or spinach

  1. Preheat oven to 350 degrees F. In a large bowl, whisk together eggs, cheeses, ham, and 1/4 tsp. black pepper. In an oven-going 10-inch skillet, heat 1 Tbsp. butter and 1 Tbsp. oil over medium heat until butter is melted. Add onion; cook and stir 2 minutes or until tender. Gradually add greens; cook and toss 2 minutes or until wilted. Transfer to a colander to drain, pressing out excess liquid. Stir greens into eggs.

  2. In the same skillet, heat remaining butter and oil over medium heat until butter is melted. Pour in egg mixture. Bake 20 minutes or until slightly puffed and set. Remove; let cool 10 minutes before serving.

Makes 6 servings.


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