One-Pan Ham Cheese Frittata (Printable version)

Savory frittata with ham, cheddar, spinach, and tomatoes for a protein-packed start.

# 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 Prepare:

01 - Set oven to 375°F (190°C).
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
03 - Stir cheddar cheese and Parmesan into the egg mixture.
04 - Heat olive oil in a 10-12 inch oven-safe nonstick skillet over medium heat. Add red onion and sauté for 2-3 minutes until softened.
05 - Add diced ham, chopped spinach, and cherry tomatoes to the skillet. 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. Garnish with fresh chives if desired.
10 - Slice into wedges and serve immediately, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Tips:

01 -
  • It tastes like a restaurant breakfast but comes together faster than scrambled eggs and actually gets better as leftovers.
  • One skillet means one thing to wash, which feels like a small victory on mornings when even that matters.
  • You can eat it hot, cold, or reheated, and it never apologizes for being convenient and delicious at the same time.
02 -
  • Don't skip the five-minute rest; it's the difference between neat wedges and scrambled-looking pieces that still taste good but don't photograph well.
  • Your skillet absolutely must be oven-safe, because transferring a partially cooked frittata is a disaster I've lived through so you don't have to.
  • Bring your eggs closer to room temperature if you have time; they'll cook more evenly and you'll get fewer weird rubbery patches.
03 -
  • A really good nonstick skillet is worth every penny here, because a frittata with a sticking problem is a frittata that looks like breakfast went wrong.
  • If your kitchen runs cold, let the eggs sit out for ten minutes before whisking; room-temperature eggs cook more gently and evenly than cold ones straight from the fridge.
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