Ham Frittata and Salad

Hello Everyone!
I love individual foods.  I love them even more if they are mini versions of larger food.  That is why I am going to show you two ways to do this Ham and Cheese Frittata dinner-  one normal size and the other as individual little servings. This dinner recipe calls for the use of some of the ham section that should be left over from the ham we did not use for pan fried ham night.

 

Ham and Cheese Frittata

Ingredients
4 eggs
2 tbsp. milk
1 tbsp. onions, minced
1 tsp. butter
1/2 tsp. dried thyme
1/2 tsp. dried dill
1/4-1/2 cup cheddar cheese, shredded (amount used is per your personal taste)
1/2 cup cooked ham, diced
Salt and pepper to taste OR Creole Seasoning and pepper to taste

Instructions (Mini Frittatas)
1.  Preheat oven to 375 degrees.
2.  In a small non-stick skillet melt 1 teaspoon butter over medium heat.  Once butter is melted, add the minced onions and sauté until they are crisp tender--about 3-5 minutes.  You will know they are done when the onions turn translucent. Remove from heat.
3.  While the onion is sautéing,  whisk the eggs, milk, butter, thyme, dill, cheddar cheese, diced ham, salt/Creole seasoning (I prefer Creole seasoning.) and  pepper together until the eggs become smooth and golden yellow.
4.  After the onion has cooled a few minutes, add the onion to the egg mixture and stir to combine.  You want to make certain the onion is cool or it can start cooking the egg and you don't want that to happen.
5.   Spray two small custard bowls with cooking spray or lightly oil with a paper towel and olive oil. Pour half of the egg mixture into each bowl.  Set the bowls onto a baking sheet and put into the pre-heated oven. 
6.  Cook for 22-25 minutes until a toothpick inserted in the middle of the egg mixture comes out dry.
7.  Serve warm or at room temperature.

Directions (One Pan Frittata)
1.  Position a rack about 8 inches from the broiler and preheat.
2. In a small/medium cast iron skillet or oven safe frying pan, melt 1 teaspoon butter over medium heat. Once butter is melted, add the minced onions and sauté until they are crisp tender--about 3-5 minutes.  You will know they are done when the onions turn translucent. Remove from heat and put onion in a bowl reserving the skillet for later use- do not wipe away the grease.
3.While the onion is sautéing, whisk the eggs, milk, butter, thyme, dill, cheddar cheese, diced ham, salt/Creole seasoning (I prefer Creole seasoning.) and  pepper together until the eggs become smooth and golden yellow.
4.  After the onion has cooled a few minutes, add the onion to the egg mixture and stir to combine.  You want to make certain the onion is cool or it can start cooking the egg and you don't want that to happen.
5.  Heat the cast iron skillet over medium heat.  Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes.
 6.  Transfer the skillet to the oven and broil until the eggs are just set and brown, about 3-5 minutes. Take care not to overcook or the eggs will be dry
7.  Remove from the oven, cover, and set aside for 5 minutes.
8.  Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

 

Spinach Salad

This salad is a very simple salad that balances well with the frittata.  It is a side dish salad only, I would not try to make it a meal.

Ingredients
2-3 handfuls baby spinach (or more to personal preference)
3 tbsp. extra virgin olive oil 
1 tablespoon red wine vinegar (or balsamic, apple cider, rice, sherry, white, or other wine vinegar)
1 clove garlic, very finely minced
1 tsp. Dijon mustard
Pinch of kosher salt. (To Taste)
A turn of freshly ground black pepper (or more to taste)
1-2 tsp. freshly grated parmesan cheese

Instructions
1.  Put the baby spinach in a large bowl after cleaning the spinach and patting it dry.
2.  Grate parmesan cheese over spinach.
3.  In a small bowl, whisk together the olive oil, vinegar, garlic, Dijon mustard, salt and pepper until combined.    OR Put all ingredients into a mason jar and shake until combined.
4.  When ready to serve pour the desired amount of prepared dressing over the salad and toss.

NOTE:  Since this is a vinegar and olive oil dressing, it will last in the refrigerator for two to three days.