2 cups cubed, cooked chicken
4 oz fresh spinach
1/4 cup chopped onion
3 cloves garlic, minced
1/3 cup finely shredded Gruyère
1/4 cup milk
3 oz thin sliced lean serrano ham, cut into 1/4-inch wide strips
freshly ground black pepper
Preheat oven to 350.
Saute the onion and garlic until the onion is soft. Add the spinach and chicken and cook until the spinach is wilted.
In a medium bowl, beat together the eggs, milk, cheese salt, and pepper until fluffy*. Fold in the , vegetables/chicken mixture and ham.
Oil an 8×8-inch baking dish. Pour the mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes. Slice into 9 squares and serve.
*I love my egg beater for this task.
I am so happy I discovered baked frittatas a few years back. I had been making frittatas the old fashioned way by starting them on the stove top but this way so much easier! It is sort of like strata but there no layers. Anyway, they are super easy and when you make them in an 8×8 inch baking dish they are the perfect size for dinner with leftovers (they reheat remarkably well in the microwave or oven)–so many baked egg dishes assume you are serving a huge crowd!
For this baked frittata, I used some leftover cooked chicken (even better it, it was leftover Costco rotisserie chicken I had froze so bonus points for using up leftovers), some Gruyère and serrano ham (thanks Aldi for carrying this stuff on the regular and cheap*!) for a sort of riff on chicken cordon bleu but without the frying and some spinach tossed in so I got some veggies in. Super easy, super satisfy and best of all, super tasty. The cheese and serrano ham add a ton of flavor that really makes the dish. Serve it with a light vegetable dish or just with some crusty bread.
*Insert shameless plug for my Aldi fan blog for which I do totally for free and with no involvement by Aldi here