Mushroom, Ham & Spinach Frittata

Serves 4

Prep time: 10 minutes 
Cook time: 20 minutes

• 1 (7.5-ounce) Giorgio® Sliced Mushrooms & Garlic Butter Savory Sauté Kit
• 3 ounces diced ham
• 3 ounces (about 3 cups) fresh baby spinach
• 4 large eggs
• ¾ cup cottage cheese
• 2 tablespoons fresh chives, finely chopped
• ½ cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste

1. Preheat the oven to 375°F.
2. Heat a 10-inch oven-safe skillet over medium heat. Add the Giorgio® Sliced Mushrooms & Garlic Butter Savory Sauté Kit and cook according to the package directions, about 5–7 minutes, until the mushrooms are tender and lightly browned.
3. Stir in the diced ham and cook for 2 minutes until warmed through. Add the spinach and cook for 1–2 minutes, just until wilted.
4. In a large bowl, whisk together the eggs, cottage cheese, chives, and half of the shredded cheddar cheese. Season lightly with salt and several grinds of black pepper. (Keep in mind the ham and cheese add salt.)
5. Pour the egg mixture evenly over the mushroom and ham mixture in the skillet. Gently stir once to distribute the ingredients evenly, then let the eggs cook undisturbed for 2–3 minutes, until they begin to set around the edges.
6. Sprinkle the remaining cheddar cheese over the top and transfer the skillet to the oven.
7. Bake for 10–12 minutes, or until the center is just set and the top is lightly golden. A knife inserted into the center should come out clean.
8. Let the frittata rest for 5 minutes before slicing. Garnish with additional chopped chives, if desired, and serve warm with a simple green salad or toasted crusty bread.

NOTES

• No oven-safe skillet? Cook the mushrooms and ham in a regular skillet, then transfer everything to a greased 9-inch pie dish before adding the egg mixture and baking.
• Leftover frittata can be refrigerated in an airtight container for up to 3 days and is delicious served warm or cold.
• Feel free to substitute Swiss, Monterey Jack, or Gruyère for the cheddar if you prefer.