1 T olive oil
1/2 cup minced onion
1/2 tsp dried thyme
3 cups gently packed spinach, chopped
3/4 cup diced, cooked ham
6 large eggs
1 cup fresh low fat ricotta (or 1 cup fat free cottage cheese)
3/4 cup or 1 cup shredded cheddar or Colby Jack cheese
Salt and pepper
Preheat oven to 375 degrees. While the oven is preheating, chop the onion, ham, and spinach. As you are chopping, have your little helper grate the cheese.
Heat olive oil in a cast-iron skillet until shimmering over medium heat. Add the chopped onion with a little salt. Stir 3 to 5 minutes or until the onion is soft and translucent. Add chopped spinach, and stir the spinach for 3 to 5 minutes or until the spinach has gently wilted. As you stir the spinach toss in the thyme and a little more salt and pepper. Once all the spinach is wilted, stir in the chopped ham for 1 to 2 minutes or until fragrant.
While the onion spinach mixture is cooking, break all of the eggs into a small bowl (you can use all six whole eggs, or five egg whites and one whole egg, or all egg whites). Gently whisk the eggs with the one cup of ricotta cheese and some salt and pepper.
After you toss in the ham, turn off the burner. Pour the egg and ricotta mixture over the spinach and ham, gently using a mixing spoon to even the egg across the entire pan. Sprinkle the top with your shredded cheese. Place the skillet into the preheated oven and set the timer for 17 to 20 minutes. The frittata will be done when it’s lightly browned on top and it is set in the middle. For extra browning, turn the broiler on for the last two minutes of cooking and move the skillet to the top rack. You can serve straight from the pan, or let cool for a few minutes and use cookie cutters to make fun shapes for your kids.
It’s easy to mix-and-match with this recipe, you can use chard, smoked salmon, mushrooms, chicken, any kind of cheese, and any kind of veggie that you happen to have on hand.