Spinach and Ham Frittata

Cut the leek and ham into strips, finely chop the garlic and grate the lemon zest. Put the leek and garlic in a bowl and the ham and lemon zest in a second bowl.

• ½ Leek (~ 3.2 oz)
• 3.5 oz Ham
• ½ Garlic clove (~ 0.1 oz)
• ½ Lemon (~ 1 oz)

In a bowl, whisk the eggs. Season with salt and pepper.

• 4 Eggs (~ 7.8 oz)
• Salt
• Black pepper

Preheat the oven to 400 °F.

Heat the olive oil in a non-stick frying pan over medium heat. Fry the leek and garlic until the leek turns translucent.

• 2 tsp Olive oil

Add the spinach, ham, lemon zest, and dill and continue to fry until the spinach wilts.

• 2.1 oz Spinach
• 1 tsp Dill weed, dried

Only follow this step, if your PAN IS OVEN-SAFE. Otherwise, skip. Add the egg batter into the pan. As soon as the corners start to set, sprinkle gouda on top and bake for approx. 20-25 minutes on the middle rack of the oven until the eggs are puffed and appear cooked and the cheese is golden brown.

• 1⁄3 cup Gouda, grated (or Cheddar)

If the pan is NOT OVEN-SAFE, grease a baking dish with the olive oil, add the contents of the pan and the egg batter, mix well and sprinkle with gouda. Bake for approx. 16-18 minutes on the middle rack of the oven until the eggs are puffed and appear cooked and the cheese is golden brown.

• ½ tsp Olive oil

Enjoy your meal!