| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Garlic clove; minced |
| 1 |
pk |
(10-oz) frozen leaf spinach; thawed, drained, chopped |
| 4 |
oz |
Ham; diced |
| 7 |
|
Eggs |
| 2 |
ts |
Dijon mustard |
| 4 |
oz |
Cheddar or Gruyere cheese; grated, (about 1 cup) |
|
|
Coarsely ground pepper |
|
4 |
servings. Bon Appetit/ 1990 |
INSTRUCTIONS
Heat oil in heavy medium nonstick skillet over low heat. Add garlic and
saute until fragrant, about 1 minute. Mix in spinach and diced ham.
Whisk eggs and mustard together in medium bowl. Pour eggs over spinach
mixture in skillet. Stir gently to blend ingredients. Cover skillet and
cook until eggs are almost set, about 8 minutes.
Meanwhile, preheat broiler. Sprinkle cheese over frittata. Broil until
cheese melts and bubbles, about 1 minute. Sprinkle with pepper. Serve warm
with crusty bread.
Posted to KitMailbox Digest by "Marella Good" <good@wwa.com> on Jan 17,
1998
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