I apologize for not posting a menu yesterday. I pulled a lower back muscle Saturday morning which completely incapacitated me. It is improving, but I’m still spending most of my time in bed which makes it difficult to type on the computer. I did have a very restful Mother’s Day.
Eggs are one of my favorite foods, so maybe that’s why I chose them for this month’s theme. A frittata is a great way to eat eggs and get a serving of vegetables. Many frittatas do not include meat. The ham is optional in this recipe, but we enjoyed the flavor.
This is another way that my kids don’t mind eating spinach. In fact, my picky eater really enjoyed this.
- 3 Tablespoons coconut oil or high heat oil of choice
- 1 medium onion
- 3 cloves garlic
- 6 ounces fresh spinach
- 2 cups diced ham
- 2 teaspoons dried parsley
- 1/4 teaspoon dried ground thyme
- 8 large eggs
- salt and pepper to taste
- Preheat the oven to 350°.
- Chop the onion and mince the garlic.
- In a 12 inch cast iron or oven safe skillet, heat the oil on medium high heat. Add the onion and sauté for several minutes.
- Add the garlic. Stir and cook until fragrant.
- While the onion is cooking, chop the spinach. I used a food processor, but chopping by hand or cutting it with kitchen scissors would work too.
- Add the spinach to the skillet. Stir and heat for several minutes.
- Add the ham, parsley, and thyme. Stir and heat through.
- In a bowl, whisk together (or use a food processor) the eggs, salt and pepper.
- Pour the eggs over the spinach mixture in the skillet. Do not stir, but gently move the spinach around a little to allow the egg to settle in and reach the bottom of the skillet.
- Cook over medium heat about five minutes.
- Transfer the skillet to the preheated oven and bake about 15 minutes or until the egg is cooked through.
- Transfer to a serving plate and cut in wedges to serve.