Tasty and satisfying -- and easy to make!
Place the oven rack 4 to 5 inches from the broiler element and preheat the broiler. Meanwhile, open the spinach box, place it on a microwave-safe plate and microwave 4 minutes on High.
While the spinach defrosts, heat 1 tablespoon of the olive oil in a 12-inch cast-iron or other oven-proof skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook for 1 minute to soften slightly.
While the onion cooks, break the eggs into a 2-quart or larger bowl and beat them with a wire whisk until they are foamy. Slice the ham into 1/2 inch squares and add it to the eggs. Add the cheese, Italian seasoning and pepper. Stir in the egg mixture thoroughly and set aside.
Add the remaining 2 teaspoons of olive oil to the skillet, heat it and tilt the pan to distribute the oil evenly. Pour the egg mixture into the skillet. With the back of a spoon, push (do not stir) the ham and spinach to distribute them evenly.
Cook without stirring for 7 minutes or until only the surface is moist. Immediately put the skillet under the hot broiler and cook 2 minutes or until the surface is just set but not brown. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges and serve at once. Makes 6 servings.