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Spinach and Ham Frittata and Caprese salad

So my husband made dinner for us last night. I admit to being a bit concerned, since the recipe I gave him to make was one that neither of us had made before, but it came out beautifully. He made a spinach and ham frittata, adapted from this recipe:

I’m not a fan of swiss chard, so we substituted baby spinach instead. Also we were out of butter, so we substituted olive oil.


After I got home, I made a Caprese salad with tomatoes, bell peppers, basil, and cucumber.


Here’s how I did it.


One container Yellow cherry tomatoes, halved

One container Grape or Cherry tomatoes, red, halved

one yellow, red, or orange bell pepper, or a few of those mini sweet peppers that are cropping up, chopped

one cucumber, peeled, cut in half, and sliced.

One container or one handful of fresh basil, cut into a Chiffonade.

Two ounces feta cheese

Two T olive oil

One T Balsamic Vinegar

Combine. Eat!

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