Evening Edge
What’s For Dinner?
DEL.ICIO.US
Green Eggs and Ham
Rate this recipe: (average rating = 3.00 with 12 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 ingredients / 30 minutes
I thought in the verdant spirit of St. Patrick’s Day and in celebration of the anniversary of Dr. Seuss’ birth, I would celebrate with my own version of Green Eggs and Ham, “5:30 Challenge” style.
Luckily, this adaptation is unlike the food-color-laced egg substitute that you might have previously encountered. Here’s a fresh and flavorful variation of one of my favorite ways to prepare eggs — a frittata (oven-baked omelet). Not only is a frittata great for a quick meal, it also satisfies the “breakfast for dinner” crowd. Filled with good-for-you egg protein and spinach and flavored with slivers of ham and Parmesan cheese, you’ll be tempted to celebrate this classic combination all year long. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
-
1 large or 2 small shallots, finely chopped
1 (6-ounce) bag baby spinach
8 eggs
1/2 cup diced ham, about 2 ounces
1/2 cup grated or shaved Parmigiano-Reggiano cheese, about 1 1/2 ounces
Instructions:
Preheat oven to 350 degrees.
In a lightly oiled 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, sauté the shallots for 3 to 5 minutes, or until softened. Add spinach, a handful at a time, and sauté until bright green and wilted.
Meanwhile, in a bowl, beat the eggs. Add the ham and cheese and sprinkle with salt and pepper; stir well to combine.
Reduce heat to medium. Pour the egg mixture on top of the vegetables. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.
Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove frittata from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate.
In a lightly oiled 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, sauté the shallots for 3 to 5 minutes, or until softened. Add spinach, a handful at a time, and sauté until bright green and wilted.
Meanwhile, in a bowl, beat the eggs. Add the ham and cheese and sprinkle with salt and pepper; stir well to combine.
Reduce heat to medium. Pour the egg mixture on top of the vegetables. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.
Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove frittata from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate.
Notes:
Substitute a small onion for the shallots, if desired. Make sure you use an ovenproof skillet, nonstick preferred, or use an extra tablespoon of oil so the frittata will be easier to remove. Remember the skillet will be very hot, so use caution when transferring the frittata to a plate.
To make the meal: Green salad (of course!) and pita bread
To make the meal: Green salad (of course!) and pita bread
Nutrition:
Per serving: 239 calories (percent of calories from fat, 60), 20 grams protein, 3 grams carbohydrates, 1 gram fiber, 16 grams fat (6 grams saturated), 439 milligrams cholesterol, 554 milligrams sodium.
More recipes like this:
Recipes in the same category:5:30 Challenge