Emily Johnson
Ham, spinach, mushrooms, and onions are a delicious combination that can be used in a variety of dishes. This flavourful blend can be used to create a range of meals, from breakfast casseroles and frittatas to pasta dishes and sandwiches. The versatility of these ingredients allows for creativity in the kitchen, resulting in tasty and nutritious options for any time of the day. Whether you're looking for a hearty breakfast, a satisfying lunch, or a delectable dinner, combining ham with spinach, mushrooms, and onions is a great way to elevate your culinary creations.
| Characteristics | Values |
|---|---|
| Ham, spinach, mushroom, and onion combination | Can be used in a breakfast frittata, omelet, strata, or baked eggs |
| Can be used as a pasta sauce, e.g. for spinach tagliatelle or ravioli | |
| Can be used as a pizza topping | |
| Can be served with grilled meats, such as steak, pork, or chicken |
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What You'll Learn
Ham, mushroom, spinach, and onion frittata
Ingredients:
- Olive oil
- Mushrooms
- Ham
- Spinach
- Eggs
- Water
- Salt
- Pepper
- Cheese (Cheddar), Swiss, or Parmesan
- Onion
Instructions:
- Preheat your oven to 400 degrees Fahrenheit.
- Heat olive oil in a Dutch oven or an ovenproof frying pan over medium-high heat.
- Add the sliced mushrooms and cook for about 2-3 minutes until they start to soften.
- Toss in the diced ham and chopped spinach. Continue cooking for a few minutes until the spinach wilts.
- In a separate bowl, beat the eggs and mix them with water, salt, and pepper. You can also add dry mustard for extra flavour.
- Pour the egg mixture over the ham, mushroom, and spinach in the pan.
- Sprinkle grated cheese over the top. You can use cheddar, Swiss, or Parmesan, depending on your preference.
- Place the pan under the grill for about 2 minutes until the eggs are set and the cheese is melted.
- Serve hot or cold. You can also save half in the fridge overnight if you're cooking for one.
Feel free to customize this recipe by adding onions, potatoes, or other ingredients of your choice. You can also experiment with different types of cheese to find your favourite combination. Enjoy your delicious Ham, mushroom, spinach, and onion frittata!
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Ham, mushroom, and spinach strata
To make the strata, you will need 10 cups of cubed French, Italian, or ciabatta bread (day-old is best). Generously butter or spray a 9x13 casserole dish. In a medium saute pan, melt butter over medium-high heat and add mushrooms. Cook until lightly browned, then fold in the spinach in batches until completely wilted. Stir in the cubed ham and combine. Layer in the cubed bread, then the mushroom, spinach, and ham mixture.
Sprinkle cheese evenly over the top. Whisk together eggs, milk, salt, dijon mustard, and pepper. Pour this mixture evenly over the other ingredients in the casserole dish. Cover and refrigerate for 1 hour or overnight (up to 12-16 hours).
Preheat the oven to 350 degrees Fahrenheit. Uncover the casserole and bake for 45 minutes to 1 hour until puffed, browned, and bubbly. Let the strata cool for 10-15 minutes before serving.
This strata recipe can be modified to include onions. Sautéed spinach, mushrooms, and caramelized onions is a popular side dish that pairs well with grilled meats. To make this, heat olive oil in a pan over medium-high heat and add sliced onions. Cook for about 10 minutes, stirring constantly, until the onions are browned but not burnt. Reduce the heat to medium and continue cooking for 10 minutes, stirring occasionally. Add a pinch of salt and continue cooking for another 10 minutes. In the same pan, add the sliced mushrooms and cook for about 5 minutes until soft. Then, add the spinach and stir until wilted. This mixture can be added to the strata, along with the ham and cheese, for a delicious and hearty breakfast or brunch dish.
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Spinach, mushroom, and onion quesadillas
To make spinach, mushroom, and onion quesadillas, start by sautéing sliced onions in oil or butter until they are translucent and lightly caramelized. Then, add sliced mushrooms and cook until they are tender. Next, add spinach in batches and stir until it wilts. You can also add some garlic with the mushrooms for extra flavor. Season with salt, pepper, and thyme, and stir in some ricotta cheese and sun-dried tomatoes.
Now it's time to assemble the quesadillas. Sprinkle cheese on one side of each tortilla. Place the torillas cheese-side up on a baking sheet and bake until the cheese is melted. Spread the spinach-mushroom-onion mixture on the cheesy tortillas, and place another tortilla on top. Heat some oil in a skillet and cook the quesadillas until golden brown, pressing them gently with a spatula to help them stick together.
Your spinach, mushroom, and onion quesadillas are now ready to be served! Cut them into wedges and enjoy them with guacamole and sour cream.
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Spinach, mushroom, and onion lasagna
Spinach, mushroom, and onion is a great combination that can be used in a variety of dishes, including pasta, grilled meats, or seafood. This versatile combination can be served as a side dish or incorporated into a heartier dish, such as lasagna.
Ingredients:
- Lasagna noodles (fresh or no-boil)
- Olive oil
- Onion
- Mushrooms
- Garlic
- Spinach (fresh or frozen)
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Eggs
- Salt and pepper
- Butter (optional)
- Milk (optional)
Instructions:
Start by preparing the lasagna noodles according to your preference. If using fresh noodles, cook them al dente, drain, and rinse with cold water. Drizzle with olive oil to prevent sticking. If using no-boil noodles, simply set them aside.
For the filling, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent and softened. Then, add mushrooms and continue cooking until they are soft. You can also add garlic at this stage for extra flavor. Stir in the spinach and allow it to wilt. Remove the mixture from the heat and let it cool.
In a separate bowl, prepare the ricotta mixture by combining ricotta cheese, eggs, and seasonings like salt and pepper. You can also add milk to adjust the consistency.
Now it's time to assemble the lasagna! Spread a thin layer of white sauce or ricotta mixture on the bottom of an oven-safe baking dish. Add a layer of lasagna noodles, followed by the spinach-mushroom filling. Repeat these layers, ending with a layer of noodles.
Top the final layer of noodles with the remaining white sauce or ricotta mixture, and sprinkle generously with mozzarella and Parmesan cheese.
Bake the lasagna in the oven at 375 degrees Fahrenheit until bubbly and golden. Let it rest for a few minutes before serving.
This spinach, mushroom, and onion lasagna is a hearty and satisfying dish that can be enjoyed as a main course. It can also be made ahead of time and frozen for future meals. Enjoy the ultimate comfort food with your family and friends!
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Spinach, mushroom, and onion soup
To make this soup, heat butter or oil in a large pot over medium to medium-high heat. Add onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often. You can also add thyme at this stage. Sprinkle in some flour, coating the mushroom mixture. Cook for another minute, stirring constantly. Gradually stir in broth or stock, scraping up the bits from the bottom of the pot. You can also add milk or cream here and bring the mixture to a boil over high heat. Reduce the heat to a simmer for 8 to 10 minutes, stirring occasionally. Finally, stir in the spinach until it wilts. Serve the soup with some crunchy croutons on top.
You can also puree the soup until smooth or to your desired consistency. A drizzle of extra virgin olive oil or a swirl of plant-based cream can be added for extra flavour and texture.
This soup goes well with bread, pasta, ravioli, or tortellini. It is a versatile dish that can be served as a side with grilled meats such as steak, pork, chicken, or seafood.
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