Do you have leftover ham? Mini Ham and Spinach Frittatas are a good way to use it up.
These little individual frittatas are packed full of flavour and goodness using delicious, baked ham. Or read on to learn how to substitute.
Boxing Day traditions.
Boxing Day is a special day with our extended family who all get together at the family beach house to continue the festive celebration, eating the leftovers from our Christmas feast. Some watch the cricket on TV, there might be a friendly game of cricket in the yard but generally it is a day of relaxing. There is lots of panettone eaten, coffee brewed and probably a big container of homemade nuts and bolts.
Our refrigerators are all packed to bursting with all the food we thought we needed. If you are anything like us, you’ve eaten a lot of it but there’s always lots of ham leftover which is great on toast for breakfast, or with cheese in a toastie for lunch, or it can be frozen if you really have a lot but keep in mind that it increases the saltiness. This recipe uses some of that ham and also is great to have little individual frittatas in the refrigerator when hunger strikes. These Mini Ham and Spinach frittatas are tasty and full of all things good for you, hiding vegetables in one yummy package plus they keep quite well for a couple of days in the refrigerator.
Can you use sliced ham?
These frittatas are just are delicious with sliced ham from the deli, just asked to have it cut thickly. There is no need to feel restricted by this recipe, if you don’t have cheddar use mozzarella or even brie or any leftover cheeses you may have lurking in your refrigerator. Spinach or mushrooms can be swapped for the same quantity of your favourite vegetable. Maybe use some zucchini or grated carrot. It’s up to you. This is what I had leftover after Christmas that I wanted to use up today. Adjust the recipe according to your taste.
Whichever way you make these Frittatas, I know they will become a favourite and a great lunch box staple. Happy Boxing day!
Mini Ham and Spinach Frittatas
- 1 tablespoon olive oil
- 2 cups baby spinach leaves well packed
- 1 garlic clove chopped finely
- 1 cup mushrooms sliced
- ½ cup spring onions sliced finely
- 8 large eggs
- 1 cup leftover Christmas ham chopped coarsely
- 1 cup vintage cheddar chopped in small cubes
- 1 tablespoon fresh parsley
- salt and pepper to taste
- Preheat oven to 180C/350F. Grease ⅓ cup capacity muffin pans with butter or spray oil.
- Heat the oil in a frying pan over medium heat.
- Saute spinach until just wilted, about 30 seconds. Remove from pan and set aside.
- Return pan to heat add in mushrooms and garlic. Fry to soften, about two minutes. Remove from pan and set aside.
- Return pan to heat, add in spring onion. Fry to soften, about one minute. Remove from pan.
- Allow sauteed vegetables to cool.
- In a medium bowl, whisk eggs lightly.
- Add sauteed vegetables, cheddar, parsley and salt and pepper. Mix well.
- Pour evenly into prepared muffin pans. Do not overfill or you will have a mess in the oven (I know!)
- Bake for 25 minutes until cooked through, puffed and golden.
- Serve warm or at room temperature.
- Be sure to grease the muffin pans very well or alternatively use non stick ( still grease) or silicone muffin pans.