Spinach, Sorrel, and Ham Frittata

• 1 cup stemmed spinach leaves, washed, well drained
• ½ cup stemmed sorrel leaves, washed, well drained
• 2

Cut the spinach, sorrel, and ham into a fine julienne.

Sauté the mushrooms in 2 tablespoons of the olive oil until tender, about 5 minutes; then set aside to cool.

Beat the eggs with salt and pepper in a bowl. Add the spinach, sorrel, ham, mushrooms, and tarragon, and beat well.