In a Dutch oven, heat olive oil and cook mushrooms for 3 minutes, until soft.
1
Add the ham and spinach. Cook for another few minutes, until the spinach is wilted.
2
In a large bowl, beat together the eggs and water. Mix in the salt, pepper, and cheese.
3
Pour the egg mixture into the pot and cook, scraping the sides with a silicone spatula.
4
Turn the heat down to low an cook for about 5 minutes, or until the eggs start to set.
5
Bake for 8 to 10 minutes, uncovered, until the frittata is golden and puffy.
6
Remove from the oven and let cool for 5 minutes with the lid on, to prevent sticking.
7
Loosen the edges with a spatula, cut into wedges, and serve.
8
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