Recipe by Stephanie Lynn
"This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option."
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red bell pepper, cut into thin matchsticks
1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
chopped cooked ham
shredded mozzarella cheese
crumbled feta cheese
ground black pepper
This is so easy and delicious!!! I used fresh spinach, bell pepper and onion. I had Monterey Jack which I used. My husband loved it!
Great way to use up left-over ham, and to incorporate more spinach into our diet. I didn't have any red bell peppers on hand so I just left them out… still delicious, but I think it would have been even better with the peppers. Other than no peppers, I followed the recipe exactly, but I did have to cook it a lot longer than 7 to 10 minutes to get the center set. After cooking for 16 minutes on the stove-top the center was still not set, even though the edges (and bottom) were nice and brown. I would have turned up the flame, but didn't want to burn the bottom, so I just transferred the skillet to the oven and broiled it for 3 minutes, on the top rack, set as close as possible to the heating element, and that finished it nicely. Cooled for 5 minutes before slicing to allow the whole thing to firm up a bit. I'm wondering if I didn't get the spinach dry enough, or maybe my skillet was smaller than the ones everyone else used, making the frittata thicker (a little over an inch thick in the center)… in any case, it came out great, so try finishing under the broiler if yours seems to be taking too long to cook.
Pretty tasty although with the ham already being salty I found it a bit too salty so would probably either not add any additional salt or maybe just half. I'm trying to get my 12 month old to eat more spinach and eggs and she ate a bit of it! I added 2 more eggs as I found it quite spinach dense with only 3. A tasty dish, even better with salsa on top!
My family and I really enoyed this recipe. I did modify it a bit by : omitting the ham, subing cream cheese for the feta, cheddar instead of mozerella, fresh spinach, cipollini onions, and butter instead of oil. Had to make due with what I had on hand... ;) I doubled the recipe for 4 kids and 2 adults and although we were very full, we all wished for seconds.
Really enjoyed this frittata. Used fresh spinach and lots of it, so had to increase the eggs to 5. We cut the ham into the tiniest pieces. Thanks Stephylouwhoo! This is a keeper.
This was wonderful! I changed up the ingredients a bit - fresh spinach, red onion, broccoli, sun-dried tomato, garlic, salt, pepper & zaatar spice but still used 3 eggs to keep it light. This was my first time finishing a frittata on the stove-top as opposed to the oven. Love love love the technique!
This was an easy and delicious way to use up some extra veggies, although rather than cooking them in the skillet, I poured the mixture into a muffin pan to make mini single serving frittatas. I will definitely be making this again!
Excellent and quick to whip up. I substituted Jack cheese, prosciutto, and jalapeños for the spinach. My husband loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 212
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