Spinach and Two Cheese Frittata with Ham

The perfect frittata: Light, fluffy, and loaded with spinach, cheese and herbs. Oh, and how about those ribbons of salty ham on top? Are all your boxes checked? I'm all set over here.

I mean, look at this fluffy frittata. Probably not a term you associate with a "baked egg dish". Most frittatas and quiches are lifeless and spongy. There's nothing lifeless OR spongy here. A great frittata is light, moist and almost custard-like. Not something you'd use to wipe down the counters.

Here's the thing: A frittata is like a crustless quiche; a creamy, custardy blend of eggs, cheese and any other ingredient you want to throw in. I added spinach and two different cheeses - sharp cheddar for flavor and creamy mozzarella for texture. I also added ham, BUT, I nestled it on top, after the frittata was baked. Not only does that make a prettier presentation, the vegetarians in the crowd can toss off the ham and enjoy a veggie-packed slice of frittata heaven.

Spinach and Two Cheese Frittata with Ham

12 eggs
1/4 cup whole milk or cream
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1 tablespoon olive oil
10 ounces baby spinach leaves
2 cloves garlic, minced
4 ounces thinly sliced ham (I used Black Forest, but any thinly sliced ham will work)
Fresh parsley leaves for serving

Preheat the oven to 425 degrees.
In a large bowl, whisk the eggs just until the whites and yolks are blended. Whisk in the milk, oregano, Dijon mustard, salt, and pepper. Whisk in the cheeses. Set aside.
Heat the oil in a 12-inch cast iron skillet, or oven-safe skillet over medium-high heat.
Add the spinach and garlic and cook for 2 minutes, until the spinach wilts, stirring frequently to move the uncooked spinach from the top to the hot surface of the pan.
Whisk the egg mixture once more and then pour it over the spinach. Briefly stir with a spatula to combine and distribute the mixture evenly across the pan.
Cook for 1 to 2 minutes, without stirring, until you can see that the frittata is almost cooked through to the surface, leaving about 1/2-inch of uncooked egg mixture on the top. Carefully transfer the frittata to the oven.
Bake for 7 to 8 minutes, until the eggs are puffed and appear cooked, and the center jiggles a little when you gently shake the pan (the center will continue to cook after the pan is removed from the oven). Remove the frittata from the oven and cool on a rack until set (about 5 minutes).
Arrange the ham slices on top of the frittata and top with parsley leaves. Serve warm, room temperature or chilled.
Store leftovers in the refrigerator for up to 3 days. Serve leftover slices chilled, room temperature, or warm from a quick visit to the oven or microwave.
Serves 8