Loaded Spinach Skillet Frittata

Have you ever noticed that during the hot

Summer days, you just don't ever want to

prepare a recipe for dinner that requires

you to turn on your oven?

At least that is how I feel.

(Yet, I seem to crave those dishes)

This recipe does call for the use of your oven,

however you only need in on for 15 minutes!

I can handle that!

If even 15 minutes seems like to much,

you can always serve this up for

breakfast!

 

Loaded Spinach Skillet Frittata

8 Egg's

1/2 C. Milk

1/2 lb. Fresh Spinach~ torn in pieces

1 (4oz.) Diced Green Chilies

1/2 C. Diced Cooked Ham

1/4 C. White Onion~ diced

1/2 C. Fresh Tomatoes ~ diced

1/2 C. Fresh Mushrooms~ sliced

1 C. Colby Jack Cheese~ shredded

Salt/Pepper to taste

 

Preheat oven to 450

In a 12" cast iron skillet place your

chilies, ham, onion, mushroom and

spinach. Cook on medium heat stirring often

until spinach is wilted and veggies are tender.

Then add in your tomatoes.

In a bowl beat together the eggs, milk

and salt/pepper.  Pour into the skillet,

you will NOT stir! Sprinkle the shredded

cheese over top. Turn down heat, and cook

until the egg around the edges of pan

are set. Then place into your oven and

bake for 15 minutes. **making sure the

center is cooked all the way through.

Let set for 5-8 minutes before serving.

ENJOY!

Lark