One-Pan Ham Cheese Frittata (Printer-friendly)

A quick, savory frittata with ham, cheese, and fresh veggies, perfect for easy mornings and meal prep.

# 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 over medium heat. Add red onion and sauté for 2 to 3 minutes until softened.
05 - Add diced ham, chopped spinach, and cherry tomatoes. Cook for another 2 to 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 to 3 minutes, until the edges just begin to set.
08 - Transfer skillet to the preheated oven. Bake for 15 to 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, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Advice:

01 -
  • It's a sneaky way to eat vegetables without anyone realizing they're there, especially if you have picky eaters at your table.
  • Make it once on Sunday and you've got grab-and-go breakfasts for half the week.
  • No special skills needed—if you can whisk eggs, you can nail this.
02 -
  • Don't use a skillet that isn't oven-safe unless you want a melted handle and a kitchen adventure you didn't ask for.
  • The frittata keeps cooking a tiny bit after you pull it from the oven, so it's better slightly underbaked than overcooked and rubbery.
03 -
  • Bring your eggs to room temperature before whisking—they'll combine more smoothly and cook more evenly.
  • If your skillet isn't nonstick, line the bottom with parchment paper before adding the olive oil to make cleanup infinitely easier.
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