One-Pan Ham Cheese Frittata (Printable)

Flavorful frittata with ham, cheese, and fresh veggies ready in 35 minutes, perfect for busy mornings.

# 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 (optional)

→ Oils

13 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 375°F (190°C).
02 - In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined. Stir in cheddar cheese and Parmesan.
03 - 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.
04 - Add diced ham, chopped spinach, and cherry tomatoes to the skillet. Cook for another 2–3 minutes, stirring occasionally.
05 - Pour the egg mixture evenly over the ham and vegetables in the skillet. Use a spatula to gently distribute the filling.
06 - Cook on the stovetop for 2–3 minutes, until the edges just begin to set.
07 - Transfer skillet to the preheated oven. Bake for 15–18 minutes, or until the center is just set and the top is lightly golden.
08 - Remove from oven and let cool for 5 minutes before slicing. Garnish with fresh chives if desired. Slice into wedges and serve, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Advice:

01 -
  • It's genuinely foolproof—the oven does most of the work while you pour your coffee or pack a lunch.
  • Meal prep magic: make it on Sunday and slice wedges all week, eating warm or cold depending on your mood.
  • Packed with protein and vegetables, so it actually keeps you full instead of leaving you hungry by mid-morning.
02 -
  • Don't overcook it—the frittata continues cooking slightly as it cools, so pulling it out when the center still has a hair of wobble keeps it creamy instead of firm and dry.
  • Your skillet size actually matters; a too-small one makes it thick and takes forever, while a too-large one spreads it thin and overcooks the edges.
03 -
  • Let your skillet and fillings get a head start on the stovetop before adding eggs—it ensures even cooking and prevents the bottom from overcooking while the center finishes.
  • Room temperature eggs whisk more smoothly and incorporate air better than cold ones straight from the fridge, so pull them out a few minutes early.
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