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
Position rack in upper third of oven; preheat to 230°C.
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.
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.
Serve hot or cold.