Easter Frittata with Ham, Roasted
Rosa Tomatoes & Spinach
INGREDIENTS
6 large eggs
1/4 cup
ricotta
1/2 cup
chopped ham
8 rosa
tomatoes, sliced in half
1 teaspoon
coarse salt
1/4 teaspoon
ground pepper
1 teaspoon
olive oil
1 cup baby spinach
DIRECTIONS
Preheat oven to 180 degrees. Pop rosa tomatoes
on a baking tray with a olive oil and a bit of salt and pepper. Roast for 10
minutes and remove. In a bowl, whisk eggs, ricotta, and chopped ham; season
with coarse salt and ground pepper. In a medium ovenproof nonstick skillet,
heat olive
oil over medium. Add baby spinach; cook until wilted. Stir in egg
mixture, add tomatoes and cook until edge sets, about 1 minute.
Transfer
skillet to oven. Cook frittata until middle is set, 15 minutes. Tip
frittata out onto a plate to serve.
Recipe courtesy of Hunter's Rest Hotel
Recipe courtesy of Hunter's Rest Hotel
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