... Green Eggs and Ham Frittata

Green Eggs and Ham Frittata

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.


8 Large Eggs

1 1/2 teaspoons Dried Dill

1/4 teaspoon Salt

1/4 teaspoon Freshly Ground Pepper

2 tablespoons Extra-Virgin Olive Oil

2 Leeks, white and light green parts only, diced

140 grams Baby Spinach, chopped

1/2 cup Diced Ham

1/2 cup Shredded Havarti, or Muenster cheese


  1. Position rack in upper third of oven; preheat to 230°C.

  2. Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.

  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving.

  4. Serve hot or cold.

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