Sunday Brunch | Executive Chef Devin Levine makes Green Eggs and Ham Frittata and vinaigrette

Green Eggs & Ham Frittata


4 large                   Eggs, beaten

2 tsp                      Butter, clarified

½ cup                    Fresh Baby Spinach, chopped

¼ cup                    Leeks, chopped & blanched

¼ cup                    Scallions, chopped

¼ cup                    Mushrooms, chopped

½ cup                    Ham, diced

½ cup                    Dill Havarti Cheese, shredded

1 tabl.                    Fresh Parmesan, grated

                               Salt & Pepper to taste

2 cups                   Fresh Baby Spinach

2 tabl.                    Sweet Red Wine Vinaigrette


Heat non-stick 8" skillet over medium fame; add butter, then add chopped spinach, leeks, scallions, mushrooms & ham and lightly sauté.  Add beaten eggs and seasonings and stir with heat resistant rubber spatula until eggs start to set; let cook to firm eggs and flip to other side to finish.  Top with shredded cheeses and allow to melt slightly.  Remove from skillet to plate and toss baby spinach with vinaigrette and mound on top of frittata.  Serves 2


Sweet Red Wine Vinaigrette

4 tabl.                    Olive Oil, good quality

2 tabl.                    Red Wine Vinegar

1 tsp.                     Dijon Mustard

1 tsp.                     Sugar

                               Salt & Pepper to taste


Whisk all ingredients together and chill until needed.

Bon Appetit,


Chef Devin Levine CEC

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