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Week of 6/18/18

Ham and Spinach Frittata
with okra “fries”

Active: 30 Total: 40
Original GF Paleo Vegetarian
Ham and Spinach Frittata

Serve this quick and colorful frittata with okra "fries" that are roasted and great for dipping.
Smarts: If you can't find paleo-friendly mayonnaise, just serve the roasted okra on its own. 

Tags
Good for Breakfast, Low Calorie
Proteins
Eggs, Deli meat
Cuisines
American
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48

Ingredients

Metric
Servings:
4
Ham and Spinach Frittata:
  • Shallots - 1 clove , diced
  • Bell peppers, any color - 1 , diced
  • Ham, deli-sliced - 4 oz , chopped
  • Spinach, baby - 2 oz , chopped
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Baked Okra Fries with Curry Aioli:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Curry powder - 1/2 tsp
  • Okra - 1 lb , trimmed and halved (sub green beans or broccoli florets)
  • Oil, cooking - 1 Tbsp

Prep

  1. Make curry aioli - If prepping right before cooking, get oven heating before continuing with prep. Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)

  2. Shallots / Bell peppers / Ham - Prep as directed. Combine shallots and bell peppers. Store ham separately. (Can be done up to 5 days ahead)

  3. Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)

  4. Eggs - Whisk eggs with salt and pepper.

  5. Okra - Slice stems off okra and halve lengthwise.

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Make

  1. Heat oven to 425F / 218C.

  2. Toss okra with oil (portion for okra) and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.

  3. While okra roasts, heat a 10.5” to 12” / 26 cm to 30 cm skillet (for 4 servings; use a larger skillet if customizing for more than 4) over medium-high heat. Add oil (portion for frittata) and then shallots and bell peppers. Saute until shallots are tender, ~2 minutes. Add ham and spinach and saute until spinach is wilted, 3 to 4 minutes more.

  4. Pour in eggs. Stir until ingredients are all mixed through and then transfer to the oven. (Note: Skillet measurements assume 4 servings; if customizing, you can transfer the egg mixture to an oiled muffin tin for mini frittatas. Reduce bake time to 15 to 20 minutes.) Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.

  5. Slice frittata.

  6. Serve frittata with okra and curry aioli on the side. (Dip the okra in sauce like fries.) Enjoy!

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