Ham, Spinach and Mushroom Frittata

Makes 12 servings

sarah

This works just as well for dinner as it does for brunch. Easy, low-carb and delicious.

ingredients

1 tablespoon butter, or substitute
1 10 oz package frozen chopped spinach, thawed and squeezed thoroughly to remove water
2 cups fresh mushrooms, sliced
6 oz deli ham, sliced into small pieces
1 onion, chopped
5 eggs or substitute, beaten
1/4 cup reduced-fat sour cream
1/2 cup milk
2 cups shredded gouda or cheddar cheese
1 teaspoon garlic salt, or to taste
2 teaspoons parsley
1 teaspoon cajun or creole spice
1/2 teaspoon ground mustard
freshly ground black pepper, to taste

1
Preheat oven to 350 degrees, and grease a 9x13 inch pan.
2
Combine eggs, milk, sour cream and cheese in a large bowl. Add garlic salt, pepper, parsley and ground mustard, and mix well. Set aside.
3
Heat butter in large skillet, and saute onions until beginning to soften. Add mushrooms, spinach and cajun spice, and cook until mushrooms have softened, about 5-7 minutes. Add diced ham, and saute for another 2 minutes.
4
Add spinach mixture to egg mixture, and mix well. Pour frittata mixture into pan, and bake uncovered for 30 minutes, or until eggs have set.

Source: sarah