What's This?
Serving size 6
Prep Time
Total Time


8 large eggs1 ½ tsp dried dill¼ tsp salt¼ tsp freshly ground pepper2 Tbsp extra virgin olive oil2 leek, white and light green parts only, diced5 oz bag baby spinach, chopped½ cup diced ham½ cup shredded havarti or Muenster cheese


1. Position rack in upper third of oven; preheat to 450°F.

2. Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.

3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

More From Kitchen Daily:

Bacon and Basil Scrambled Eggs Bacon and Basil Scrambled Eggs
Bacon and Basil Scrambled Eggs

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 217 23%
  • Calories from fat 135 139%
  • Total Fat 15gm
  • Monounsaturated Fat 296gm
  • Sodium 6mg
  • Total Carbohydrates 1gm
  • Cholesterol 418mg
  • Sugars 14gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, Low Calorie, Low Carb, Egg, Cheese, Pork, American, Easy, Quick, Baking, Bridal Shower, Baby Shower

Terms of Service | Privacy Policy Corporate Site | Advertise With Us