This will be a wonderful addition to your brunch table for any weekend get together. It's also a clever way to use up your leftover ham!
Equipment
large ovenproof non-stick skillet
stove
large bowl
whisk or fork
rubber spatula
knife
Ingredients
1/4 cup (60 mL) butter
12 oz (375 g) small potatoes (about 4), cut into 1/2 inch (1 cm) pieces
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme leaves
1/2 cup (125 mL) 5% light cream
2 cups (500 mL) chopped baby spinach
1 1/2 cups (375 mL) diced ham
1/4 tsp (1 mL) each salt and pepper, divided
8 eggs
1/2 cup (125 mL) shredded hard cheese (like Parmesan or Asiago)
Directions
In a large, ovenproof non-stick skillet, melt butter over medium heat and cook potatoes, onion, garlic, and thyme for 5 minutes, stirring often.
Add cream, reduce heat to low, cover and cook, stirring occasionally for about 8 minutes or until potatoes are fork tender.
Uncover and stir in spinach, ham, and a pinch each of the salt and pepper; cook, stirring for 2 minutes or until spinach is wilted.
In a large bowl, whisk together eggs and remaining salt and pepper, then pour into the skillet. Increase heat to medium and cook, lifting the edge with a rubber spatula to let the runny egg go to the bottom, for about 5 minutes or until bottom is light golden and sides are starting to set.
Place skillet in 400ºF (200ºC) oven and bake for about 10 minutes or until a knife inserted in the centre comes out clean.
Sprinkle with cheese and broil for about 2 minutes or until golden and bubbly on top.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.