Cookbook Club: "Wanna be Quiche" Frittata

We made this Cookbook Club recipe for frittata the morning of Christmas eve. But of course it was a little different from the assignment. I couldn't bring myself to make a lintel and broccoli frittata. I just couldn't. If I was going to have eggs and cheese, then I wanted to eat eggs and cheese with stuff I knew I liked.  

Oddly, I feel the same way about lots of stuff, like Subway. I used to eat Subway sandwiches all the time because it was moderately healthy and easy. Now, it just doesn't feel worth it. If I only get to eat wheat once every four days on the rotation diet, I want it to be something amazing and worth it rather than a bun from Subway. So, I wanted to make this frittata "worth it."  

I switched out the lentils and broccoli for ham and spinach and my mom had two little quiche pans, so we made two thin frittatas rather than one think one.

"Wanna be Quiche" Frittata

1 cup chopped ham

3 or 4 cups fresh spinach

1 cup chopped red onion

1 tbsp olive oil

8 eggs

3 tbsp chopped fresh parsley

6 oz cherry tomatoes, halved

1 cup shredded cheese

salt and pepper

avocado slices

Set oven temp to 375. In a bowl, whisk together eggs, water, pinch of salt and plenty of black pepper.  Stir in chopped parsley and set aside. Saute onions and ham in olive oil until onions are tender. Add spinach and continue to cook until spinach is wilted. Add the cherry tomatoes and stir gently to combine. Place mixture in 2 french tart or quiche pans. Pour the egg mixture evenly over the vegetables. Cook at 375 for 15 minutes, sprinkle with cheese and cook for 5 more minutes.

Serve with avocado slices, lots of espresso and good company.