Grammy's Kitchen · Frittata · Ham and Cheese Frittata
One of 55 frittata recipes we measured
22 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 7% | 5% |
| protein add | 31% | 28% |
| vegetables and beans | 68% | 60% |
| salt | 1% | 0% |
| aromatics | 75% | 16% |
| liquid | 15% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 227 g | 8 ounces potatoes (diced, baby potatoes, red or Yukon gold ) |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 68 g | 1/2 cup cooked ham (diced) |
| 45 g | 1 1/2 cups fresh spinach (torn, or 1/2 cup frozen spinach, optional) |
| 300 g | 2 green onions (sliced) |
| 400 g | 8 eggs |
| 60 g | 1/4 cup half and half (or light cream) |
| 2 g | 1/2 teaspoon dry mustard powder |
| 2 g | 1/4 teaspoon seasoned salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper |
| 56 g | 1/2 cup shredded cheddar cheese |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So, I baked them in muffin tins (for little hands to hold and to have breakfast for many mornings) and used frozen shredded (hash brown) potatoes. I also switched the cheddar for mozzarella and instead of mixing it into the mixture, I did a layer of mixture so” — a cook, 5.0★
“I scaled this recipe down to make a 6 egg frittata in an 8 inch skillet, since that's what I had handy. I can't think of a better way to use those holiday leftovers. I also subbed greek yogurt for half-and-half because I didn't have any half-and-half on hand. ” — a cook, 5.0★