Ham and Leek Frittata
with pear and spinach salad
- Leeks - 2 , chopped
- Ham, deli-sliced - 8 oz , chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Butter - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, apple cider - 1 Tbsp
- Oil, olive - 2 1/2 Tbsp
- Pears - 1 , diced
- Baby spinach - 6 oz (sub any salad greens)
- Sunflower seeds - 2 Tbsp (sub pepitas or chopped pecans)
Leeks / Ham - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together mustard, honey, and apple cider vinegar. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Pears - Dice Pears.
Eggs - Whisk eggs with salt and pepper.
Heat oven to 425F / 218C.
Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. Add butter and then leeks with a pinch of salt. Saute until soft, ~5 minutes.
Add ham and saute just to warm through, ~1 minute.
Pour eggs into skillet and stir to combine ingredients.
Transfer frittata to the oven and bake until eggs are set and a knife inserted in the center comes out clean, 20 to 25 minutes.
Toss together pears, spinach, and sunflower seeds. Add vinaigrette until dressed to your liking.
Slice frittata and serve with salad on the side. Enjoy!