Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.

Makes: 6 servings

Active Time: 30 minutes

Total Time: 30 minutes

8 large eggs

1 1/2 teaspoons dried dill

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

2 leeks, white and light green parts only, diced

1 5-ounce bag baby spinach, chopped

1/2 cup diced ham

1/2 cup shredded havarti or Muenster cheese

Position rack in upper third of oven; preheat to 450 F.

Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.

Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is lightly golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Recipe nutrition: Per serving: 217 calories; 15 g fat (5 g sat, 6 g mono); 296 mg cholesterol; 6 g carbohydrate; 0 g added sugars; 2 g total sugars; 14 g protein; 1 g fiber; 418 mg sodium; 320 mg potassium.

Nutrition bonus: Vitamin A (63 percent daily value), Folate (24 percent dv), Vitamin C (17 percent dv), Iron (15 percent dv).

1/2 Carbohydrate Serving(s)

Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)