Spinach, Sorrel, and Ham Frittata

Name: Spinach, Sorrel, and Ham Frittata
Yield: Serves 2
Cuisine: United States
Ingredients: ½ teaspoon freshly ground pepper; ½ teaspoon salt; 4 eggs; 4 tablespoons olive oil; ½ cup tomato chutney; 8 leaves fresh tarragon or basil; 8 leaves fresh tarragon or basil; 2 ounces cured ham (prosciutto, Texas, Smithfield, or Westphalian); ½ cup stemmed sorrel leaves, washed, well drained; 1 cup stemmed spinach leaves, washed, well drained; 4 ounces mushrooms, thinly sliced; 2 ounces cured ham (prosciutto, Texas, Smithfield, or Westphalian); 2 ounces cured ham (prosciutto, Texas, Smithfield, or Westphalian); 2 ounces cured ham (prosciutto, Texas, Smithfield, or Westphalian)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Don’t think a frittata has to have these ingredients. Almost anything will do, even something as simple as potato and left-over pasta.

Ingredients

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

Americas
United States
Main course
Lunch
Side dish
Gluten-free

Method

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.