One-Pan Ham Cheese Frittata

Sunday mornings at my parents' house always meant someone pulling a frittata out of the oven while the coffee brewed, and I never understood the appeal until I made one myself on a random Wednesday. My fridge had half a ham from Easter, some wilting spinach, and I was tired of scrambled eggs, so I threw everything into a skillet with beaten eggs and just... walked away while it finished in the oven. Fifteen minutes later, I sliced into this golden, puffy creation that somehow felt less like breakfast and more like I'd actually accomplished something before 8 a.m. That moment changed how I think about weekday mornings.

I made this for my roommate once when she was stressed about exams, and watching her face light up at the smell of melted cheddar and ham—that's when I realized frittatas aren't just food, they're a quiet act of care. She ate two wedges while sitting cross-legged on the kitchen counter, and we barely talked, but somehow that felt like the whole point.

Ingredients

• 8 large eggs: These are your foundation; room temperature eggs blend smoother and cook more evenly, so pull them out of the fridge while you prep everything else.
• 1/4 cup whole milk: It loosens the eggs and makes them custardy rather than rubbery, but don't skip it thinking more cream is better—restraint is key here.
• 1 cup shredded cheddar cheese: Sharp cheddar gives you more flavor punch, and shredding it fresh (not the pre-shredded kind) keeps the frittata from getting grainy.
• 1/4 cup grated Parmesan cheese: This adds a salty, nutty depth that makes people ask what your secret ingredient is.
• 1 cup diced cooked ham: Leftover ham works perfectly; if you're using deli ham, buy it in a thick slice and dice it yourself so it doesn't disappear into the eggs.
• 1 cup baby spinach, chopped: Spinach releases water as it cooks, so chop it fine and don't fret if it looks like you've added a mountain of greens—it will shrink to nothing.
• 1/2 cup cherry tomatoes, halved: These burst slightly in the oven and add little pockets of brightness; regular tomatoes work but tend to release too much liquid.
• 1/4 cup finely chopped red onion: The red onion stays slightly sweet and crisp, which matters more than you'd think.
• 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder: Taste your egg mixture before pouring it into the skillet; you can always add more seasoning but you can't take it back.
• 1 tbsp fresh chives, chopped: Optional but worth it—they hit you with a fresh onion note right before swallowing.
• 2 tbsp olive oil: Good olive oil matters here since it's one of the few flavors you taste directly; use something you'd actually eat on bread.

Instructions

Get your oven ready:

Set it to 375°F and let it heat while you prep; a properly heated oven is what turns the bottom crispy and the top golden instead of pale and rubbery.

Whisk the egg base:

Crack your eggs into a bowl, pour in the milk, salt, pepper, and garlic powder, then whisk like you're annoyed at them until the mixture is pale yellow and uniform. This takes about a minute and it matters—lumpy eggs make lumpy frittata.

Fold in the cheese:

Stir in both cheeses until they're distributed evenly; the residual heat from the eggs will start to melt them, which is fine.

Start the vegetables:

Heat olive oil in your oven-safe skillet over medium heat, then add the red onion and let it soften for a few minutes until it's translucent at the edges. You'll know it's ready when the sharp raw smell mellows out.

Add the fillings:

Toss in the ham, spinach, and cherry tomatoes and cook for another 2-3 minutes, stirring gently so everything gets a turn in the hot oil. The spinach will look like it's taking over the pan and then suddenly collapse into nothing—that's exactly right.

Pour the eggs:

Reduce heat to medium-low and pour your egg mixture evenly over everything, using a spatula to nudge the vegetables around so the eggs flow into the gaps. Tilt the pan a little to help the liquid redistribute if one side looks fuller than the other.

Start on the stove:

Let it sit undisturbed for 2-3 minutes until you see the edges beginning to set and pull away from the sides of the skillet slightly. This creates a seal that helps the center stay creamy while the top gets golden.

Transfer to the oven:

Slide the whole skillet into your preheated oven and bake for 15-18 minutes until the center barely jiggles when you gently shake the pan and the top is pale golden. Start checking at 15 minutes because ovens vary, and overcooked frittata gets cottage-cheesy.

Cool and slice:

Pull it out and let it sit for 5 minutes so the eggs set completely and it becomes easier to cut. Slice into wedges, garnish with chives if you want that final flourish, and serve warm, room temperature, or cold depending on your mood.

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There's something almost meditative about watching a frittata puff up in the oven window, knowing that in 18 minutes you'll have made something that looks fancier than it actually is. That quiet confidence—that you've pulled off something that feels restaurant-quality in your own kitchen—stays with you through the whole week when you're reheating wedges at 7 a.m.

Variations That Actually Work

The beauty of a frittata is that it's more of a template than a recipe, and I've learned this through both accidents and intentional experiments. Swap the cheddar for Swiss and suddenly it's more elegant, or use crumbled feta and add roasted red peppers for something Mediterranean-leaning. Bell peppers, mushrooms, asparagus, broccoli—anything that doesn't release too much water works, though you should sauté watery vegetables like mushrooms beforehand to drive off moisture.

Make-Ahead and Storage

I've made this on Sunday and eaten it every morning for four days straight, and it genuinely gets better as the flavors marry and settle. Let it cool completely before covering and storing in airtight containers, and it keeps perfectly for up to four days in the refrigerator. Reheat in the microwave at 50% power for about 90 seconds so it warms through without turning into rubber, or honestly, just eat it cold straight from the fridge—it's actually fantastic that way on a hot day.

What to Serve It With

A wedge of frittata can stand alone as breakfast, but I've found it sings when paired with something fresh and bright. A handful of arugula with lemon dressing cuts through the richness, or thick toast gets in there and actually makes sense for soaking up whatever juices released during cooling. A small side salad, some fruit, even just a glass of cold juice—these are the supporting players that round out a meal that otherwise feels almost too easy.

• Serve warm from the oven with crusty bread and butter for a weekend breakfast that feels unhurried.
• Pack cold wedges in containers with a fork for grab-and-go breakfasts that don't require reheating.
• Pair with a simple green salad and a piece of fruit for a lunch that doesn't feel like you're eating leftovers.

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This frittata has become my answer to the question of what to eat when there's not much time but you want to eat like you've actually planned something. It's the breakfast equivalent of throwing together an outfit and having it somehow work perfectly.

Questions & Answers

→ Can I substitute the cheddar cheese?

Yes, Swiss or feta cheese can be used for a different flavor profile while maintaining the dish's richness.

→ How can I add more vegetables?

Bell peppers, mushrooms, or other fresh vegetables can be sautéed with the onions and ham before adding the egg mixture.

→ Is this suitable for gluten-free diets?

Yes, the main ingredients are naturally gluten-free, but check that ham and cheeses used are certified gluten-free to avoid cross-contamination.

→ What is the best way to reheat leftovers?

Leftover portions can be reheated gently in a microwave or eaten cold, preserving flavor and texture.

→ Can I prepare this frittata ahead of time?

Absolutely. Bake as instructed, then cool and store slices in airtight containers in the refrigerator for up to four days.