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Chef with red wine glass


Serves 4


    2 cups fully-cooked ham, cut into thin strips
    1 10-ounce package frozen chopped spinach
    1 cup sliced fresh mushrooms
    1/4 cup chopped onion
    1 clove garlic, minced
    1/4 cup butter or margarine
    3 tablespoons all-purpose flour
    1 cup milk
    2 eggs, beaten
    1/8 teaspoon ground oregano
    1/8 teaspoon black pepper
    1/2 cup shredded Mozzarella cheese (2 ounces) 

Cooking Directions

Cook frozen spinach according to package directions; drain well. Set aside.

In a small saucepan cook mushrooms, onion and garlic in hot butter until tender but not brown.

Stir in flour and milk. Cook and stir over medium-low heat 4-5 minutes or until thickened and bubbly.

Gradually stir about half of the hot mixture into beaten eggs; return all to saucepan.

Stir in ground oregano, pepper and nutmeg. Cook and stir 2-3 minutes more.

Stir in spinach and ham.

Turn mixture into a 1½-quart casserole; sprinkle shredded mozzarella cheese atop.

Bake in a 350 degree F. oven for 30 minutes or until heated through.

Serving Suggestions
Leftover ham "in the style of Florence". Serve with angel hair pasta and garlic bread.

    Nutrition Facts
    Calories 367 calories; Protein 27 grams; Fat 23 grams; Sodium 1267 milligrams; Cholesterol 190 milligrams; Saturated Fat 12 grams; Carbohydrates 13 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit



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