Serves: 6-8 | Prep: 20 min | Cook: 30 min | Ready: 50 min
1/2 c. heavy cream
2 c. fresh spinach
1 1/2 – 2 c. ham, cut in small pieces
1 c. sliced fresh mushrooms
1 1/2 c. mix of chopped onion &
mini peppers, *See notes
2 T. olive oil
2 c. shredded cheddar cheese
or colby jack cheese
salt and pepper to taste
tomatoes, sliced or diced
*To save time you can use Pictsweet Farms Recipe Helper Pepper & Onion Strips.
**All measurements of veggies are before cooking.
***This recipe can’t be fully made the night before but to save time you can do a lot of prep for it. Cook the ham and place in zip lock. Measure and cut up all the veggies except mushrooms, just rinse them off and place all in zip lock for later use.
Preheat oven to 375 degrees. Spray 9″ x 13″ baking dish with cooking spray.
Sauté chopped onions and peppers in olive oil until they are soft. Add in mushrooms and cook until lightly browned; remove from pan and drain on paper towel.
Wilt spinach in pan with a little water, remove and place on paper towel with veggies. Chop spinach into bite sized pieces.
Add the veggies (excluding spinach) to the bottom of the baking dish then top with spinach and 3/4 of the ham.
Whisk the eggs and heavy cream, if using, in a small bowl. Season with salt and pepper. Pour the egg mixture over the all veggies.
Add top layer of remaining ham and shredded cheese.
Bake for 30 minutes. Do not overcook. Remove from the oven. Allow to cool for 5 minutes before serving.
*Serve with toppings if desired.