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Easy Ham, Spinach, Zucchini And Mushroom Frittata Recipe – a homemade breakfast, which is easy to make, nutritious and full of delicious flavors.
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New Year, New Commitments!
At least for me! This year, unlike previous years, I have set up a lot of goals for my personal and work life. I’m not planning to bother you with my work goals, but I’ll share about my personal ones. Especially the ones related with food!
Ever since I had my son in early August last year, I’ve been struggling with easy, effortless and quick to make meal ideas.
Don’t get me wrong, I normally have a ton of idea, love meal planning and preparing simple breakfasts, lunches and dinners, but for the last few months, I have not been eating right. I’m not speaking healthy, but right! I’ve been skipping breakfasts and even dinners. I have been eating a lot of carbs and sweets, which give me energy.
I have not been making enough salads. We have been eating out a lot. Every other day. I indulged in some fast food, which I’m not proud of, but my excuse was – “I’m a a new mom and I need the extra time for sleep, so we can just eat out!”
And you can probably tell by the recipes I’ve been posting lately. Those cakes are gorgeous, but I should have cooked more homemade meals.
So for the new year, I’ve made a decision to recommit to homemade. Wholesome and nutritious meals, that don’t require a lot of time to make and are made with seasonal ingredients.
Today’s recipe is one of the first ones I made in the new year, following my resolution.
As I said, the recipes should be simple and easy to prepare, like this Easy Ham, Spinach, Zucchini And Mushroom Frittata Recipe.
This Zucchini And Mushroom Frittata is the ultimate family meal, which is easy to make, nutritious and tastes great ! Leftovers could be refrigerated and brought to work the next day.
Let me be clear, frittata is not only for breakfast. And this Zucchini And Mushroom Frittata proves it. It is loaded with delicious ingredients.
I often have it for lunch and dinner. I also like to make it in advance and then keep it in a container in the fridge, so I can reheat it, when I get hungry.
Frittata is basically an European omelet. This is how we make omelet over there.
Eggs, ham and veggies, cooked in one pan, broiled on top, to ensure that it is cooked through. The result – thick, flavorful and delicious egg based dish.
I’m also the type of person, who always has some deli meat in the fridge. I personally prefer ham, but often buy turkey, too.
This deli meat needs to be good quality, like Castle Wood Reserve® Deli Meats, that I’ve been getting from the deli section of my local Walmart. They are pre-packaged, but you can find them in refrigerators by the deli meats.
The use of smoked ham created a unique flavor, that paired well with the mushrooms and spinach in the recipe.
Premium quality product at a great value retailer.
I personally love the Castle Wood Reserve® Smoked Virginia Ham. It is juicy and tastes perfect.
No binders, No MSG, Trans-fat Free, and Gluten Free.
Not only that it is good to just snack on it, but you can use it for sandwiches, pasta, omelettes, harcuterie boards or lunch boxes.
Castle Wood Reserve® is a full line of deli meats for those who are looking for a great quality deli brand regardless of the occasion.
EASY HAM, SPINACH AND MUSHROOM FRITTATA RECIPE
- 2 tbsp butter
- 8 oz sliced mushrooms
- 1 small zucchini, , quartered and sliced very thin
- 2 cups baby spinach
- 8 oz Castle Wood Reserve® Smoked Virginia Ham, , chopped
- 6 large eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- Melt butter in a 10-12 inch cast iron skillet over medium heat. Add mushrooms, salt and pepper. Cook for for 3-5 minutes, until most of the liquid has been absorbed.
- In the mean time in a bowl beat eggs, add milk and mozzarella cheese.
- Add zucchini spinach to the pan and cook for 1-2 minutes. Add ham and cook for 1 minute.
- Then transfer the mushrooms, spinach and ham to the bowl with the eggs and stir.
- Grease the cast iron skillet with the remaining butter, tilting the pan, but do not touch.
- Pour the mixture back into the skillet.
- Cook on the stove top over medium heat for about 8-10 minutes. It is important that you use a spatula to loosen the eggs from the sides and bottom of the skillet a few times in the first few minutes of cooking, so the mixture on the bottom does not burn.
- Heat the broiler.
- After 10 minutes of cooking, the bottom and the sides of the frittata should be almost cooked, but the top will be undercooked.
- Transfer to the oven and broil for 1-2 minutes, watching constantly, so the top does not burn.
- Remove from heat, let it cool for at least 3-5 minutes (up to 10 minutes), then slice, carefully remove from the pan and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.