Ham and Spinach Frittata

Ham and Spinach Frittata is a hearty, flavorful egg dish that’s perfect for breakfast, brunch, or even a light dinner. Made with tender spinach, savory ham, and melty cheese, this one-pan frittata is easy to prepare, protein-rich, and incredibly satisfying.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes with minimal prep.
• Great for leftovers: A delicious way to use up leftover ham or greens.
• Perfect for any meal: Enjoy it for breakfast, brunch, lunch, or dinner.
• Customizable: Swap out ingredients based on what you have on hand.
• Low carb and gluten-free: Naturally fits many dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 large eggs
• ¼ cup milk
• 1 tablespoon olive oil
• ½ small onion or 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1 cup cooked ham, diced
• ½ cup shredded cheddar cheese (or your favorite cheese)
• Salt and pepper to taste

Directions

this recipe

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Whisk eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Sauté vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Stir in the garlic and cook for 30 seconds.
4. Add spinach and ham: Add spinach to the pan and cook until just wilted. Stir in the ham and cook for another minute.
5. Add eggs and cheese: Pour the egg mixture over the ham and spinach. Sprinkle cheese evenly on top. Let cook for 1-2 minutes on the stove to set the edges.
6. Bake: Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set in the center and lightly golden on top.
7. Cool and serve: Let cool for a few minutes before slicing. Serve warm or at room temperature.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Vegetarian: Leave out the ham and add sautéed mushrooms, bell peppers, or tomatoes.
• Cheese swap: Try Swiss, feta, mozzarella, or goat cheese instead of cheddar.
• Herb flavor: Add chopped fresh herbs like parsley, chives, or dill to the egg mixture.
• Mini frittatas: Bake in a muffin tin for portable, individual portions.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Microwave slices for 30–60 seconds or reheat in a 300°F oven until warmed through.
• Freeze: Wrap individual portions and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this frittata ahead of time?

Yes, it reheats well. Make it in advance and store it in the fridge, then warm it up when ready to serve.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding it to the skillet.

What’s the difference between a frittata and a quiche?

A frittata doesn’t have a crust, making it quicker and lower in carbs than a quiche.

Can I use egg whites instead of whole eggs?

Yes, substitute 2 egg whites for every whole egg if desired.

How do I keep the frittata from sticking?

Use a well-seasoned cast iron or oven-safe nonstick skillet, and don’t skip the oil.

Can I add potatoes?

Yes, cooked diced potatoes or hash browns make a delicious and hearty addition.

Is this frittata good cold?

Yes, it tastes great cold or at room temperature—perfect for picnics or packed lunches.

Can I double the recipe?

Yes, double all ingredients and use a larger (12-inch) skillet or bake in a casserole dish.

What other meats can I use?

Try cooked bacon, sausage, or turkey instead of ham.

Can I make it dairy-free?

Yes, use a non-dairy milk and skip the cheese or use a dairy-free alternative.

Conclusion

Ham and Spinach Frittata is a quick, healthy, and delicious meal that’s perfect for any time of day. With minimal prep, simple ingredients, and tons of flexibility, it’s a recipe you’ll return to again and again. Serve it fresh from the oven or enjoy it cold—either way, it’s a winner.

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