Tomato Salad Topped Baked Spinach Frittata

This tomato salad topped baked spinach frittata is a delicious combination of richness from the eggs, ham and cheese and the sharp sweetness of the tomatoes with herbs. It makes a wonderful brunch, lunch or dinner dish!

Frittatas can be made on your stovetop in a skillet or baked in the oven. I created this one a while back when we were trying a low carb diet. I was craving quiche but crust was, of course, not on the plan. This frittata is basically a crustless quiche with a fancy Italian name.

You can adapt this recipe to use different cooked veggies or meat instead of the spinach and ham. Or change up the cheddar for your favorite semi-hard flavorful cheese. It’s all good.

Here’s a question for you: Am I the only one who buys ham that the family eats for two or three days and then abandons it? What do you do with it? I pop it in the freezer when it’s still in date and, while you cannot thaw it and still make decent sandwiches, it is perfect for quiche or omelets.

Tomato Salad Topped Baked Spinach Frittata

This recipe was inspired by a photo I saw in delicious.uk magazine for a ricotta tart. The mixed tomato salad that topped the tart was so pretty! Mine doesn’t have the green tomatoes because I couldn’t find any but I’m sure it is just as tasty.

Ingredients
For the frittata:
3 ounces or 85g sliced ham
2 ounces or 55g frozen spinach
4 large eggs
3/4 cup or 180ml cream
1/2 cup or 120ml milk
4 1/2 ounces or 125g sharp cheddar
2 tablespoons chopped fresh basil
1/2 teaspoon fine sea salt
several good grinds of black pepper

To butter the baking dish or pan:
1 tablespoon butter

For baked topping:
2 oz or 57g sharp cheddar
Small handful green onion tops, chopped

For the herby salad:
1 lb or 450g mixed tomatoes, ripe but firm
Herbs of your choice  - I used a mix of flat-leaf parsley, tarragon and basil
Drizzle extra virgin olive oil
Drizzle white balsamic
Good pinch flaky sea salt
Few generous grinds of black pepper

Method
Preheat your oven to 400°F or 200°C and liberally butter your 9 in or 23cm quiche pan or baking dish.

Fry the chopped ham in a nonstick pan until it dries out a little and gets some browned crispy place. Remove from the pan and set aside to cool.

Thaw your spinach, then drain it and squeeze it as dry as possible.

In a large mixing bowl, whisk together the eggs, cream and milk. Stir in spinach and chopped basil.

 Next add the grated cheese, ham, sea salt and black pepper. Stir until well combined.

Pour the mixture into your buttered pan or dish.

Put it in the preheated oven and immediately turn the temperature down to 350°F. Bake for about 20-25 minutes or until it is almost set.

Remove the frittata from the oven and sprinkle on the topping cheese and green onions.

Return the pan to the oven for another 10 minutes or until the cheese is browning and the frittata is set.

Meanwhile, slice your large tomato and set the slices on a paper towel to dry them a little. Halve the smaller tomatoes and mix them with the other salad ingredients.

When the frittata is baked, remove it from the oven and leave to cool for at least 15-20 minutes before topping it first with the sliced tomatoes.

 Finally, top with the dressed tomato salad.

Slice to serve. Enjoy!

This month my Baking Blogger friends are sharing recipes with herbs. Check out the delicious recipes below! Many thanks to our group organizer and host, Sue of Palatable Pastime for all of her behind-the-scenes work.

• Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
• Ham and Herbed Potatoes Au Gratin from Making Miracles
• Herb Roasted Chickpeas from Cook with Renu
• Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
• No Knead Herb Bread from Karen's Kitchen Stories
• Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
• Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
• Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
• Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
• Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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