One-Pan Ham Cheese Frittata (Print out)

Protein-rich frittata with ham, cheese, spinach, and tomatoes for an easy and flavorful start to your day.

# What You'll Need:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese

→ Meats

05 - 1 cup diced cooked ham

→ Vegetables

06 - 1 cup baby spinach, chopped
07 - 1/2 cup cherry tomatoes, halved
08 - 1/4 cup finely chopped red onion

→ Spices & Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon garlic powder
12 - 1 tablespoon fresh chives, chopped

→ Oils

13 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 375°F.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
03 - Stir in cheddar cheese and Parmesan cheese into the egg mixture.
04 - Heat olive oil in an oven-safe, nonstick skillet (10–12 inch) over medium heat. Add red onion and sauté for 2–3 minutes until softened.
05 - Add diced ham, chopped spinach, and cherry tomatoes. Cook for another 2–3 minutes, stirring occasionally.
06 - Pour the egg mixture evenly over the ham and vegetables in the skillet. Use a spatula to gently distribute the filling.
07 - Cook on the stovetop for 2–3 minutes, until the edges just begin to set.
08 - Transfer skillet to the preheated oven. Bake for 15–18 minutes, or until the center is just set and the top is lightly golden.
09 - Remove from oven and let cool for 5 minutes before slicing.
10 - Slice into wedges and serve warm, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Advice:

01 -
  • It's done in under 40 minutes but tastes like you've been cooking since dawn.
  • One pan means one thing to wash, which matters when you're barely awake.
  • You can meal prep six servings and have breakfast sorted for most of the week.
  • It's naturally gluten-free without feeling like you're missing anything.
02 -
  • Don't skip the stovetop cooking phase—those first 2-3 minutes are what prevent the bottom from cooking before the center, which is the difference between custardy and bouncy.
  • An oven-safe skillet matters more than you'd think; if your skillet has a plastic handle, wrap it in foil before it goes in the oven or you'll have a melted situation and regrets.
03 -
  • Use an oven-safe nonstick skillet and you'll never have to negotiate with stuck eggs again—it's worth the investment for this one recipe alone.
  • Don't overbake; the frittata continues to cook slightly as it cools, so pulling it out when the center is just barely set means you get that creamy, custardy texture instead of something firm all the way through.
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