Alejandra Ramos features Spinach and Goat Cheese Frittata Ham Cups, as seen on Food Network Kitchen Live.
Recipe courtesy of Alejandra Ramos

Spinach and Goat Cheese Frittata Ham Cups

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 ham cups (about 4 to 6 servings)



Special equipment:
a 12-cup muffin tin
  1. Preheat the oven to 400 degrees F. Brush a 12-cup muffin tin with oil.
  2. Line each cup with 1 ham slice, pressing into the bottom and up the sides, overlapping each slice as needed and cutting the ham slightly, if necessary.
  3. Put the fresh spinach and a few tablespoons of water in a large pot over medium heat. Cover and cook the spinach is completely wilted and steamed, 1 to 2 minutes. If using thawed frozen spinach, skip this step.
  4. Whisk together the eggs in a large bowl. Drain the spinach, squeeze off any excess liquid, then add to the beaten eggs.
  5. Crumble the goat cheese into the egg and spinach mixture. Add the cream and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until combined, then divide the mixture into the ham-lined cups, filling each one all the way to the top.
  6. Bake until the eggs are puffed and slightly golden on top, about 20 minutes. Use a fork and knife to carefully remove each egg cup from the muffin tin. Serve immediately or let chill and serve as a cold dish.

Cook’s Note

Leftover egg cups can be individually wrapped and refrigerated for up to 5 days. You can use any kind of ham you'd like (from regular deli ham to prosciutto), but my fave is a fancy ham called bauernschinken (farmer's ham). It's very similar to prosciutto, but smokier and a little thicker and less delicate.