One-Pan Ham Cheese Frittata (Print Version)

Protein-packed frittata with ham, melty cheese, and fresh vegetables ready in under 40 minutes.

# What You 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

# Directions:

01 - Set oven to 375°F (190°C).
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until thoroughly combined.
03 - Stir cheddar cheese and Parmesan into the egg mixture until evenly distributed.
04 - Heat olive oil in a 10 to 12 inch 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 to the skillet. Cook for an additional 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 throughout.
07 - Cook on the stovetop for 2 to 3 minutes until the edges just begin to set.
08 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is just set and the top is lightly golden.
09 - Remove from oven and allow to cool for 5 minutes before slicing.
10 - Slice into wedges and serve warm, or cool completely for meal prep and refrigerate in airtight containers for up to 4 days.

# Expert Advice:

01 -
  • It actually tastes homemade and impressive while being the easiest thing you can cook for a crowd.
  • Protein-packed enough that you won't be hungry two hours later, which is rare for breakfast.
  • Makes incredible leftovers—slice a wedge cold straight from the fridge for a quick snack.
02 -
  • Don't skip the stovetop cooking step—those 2 to 3 minutes of getting the edges started prevents the bottom from staying too custardy while the oven finishes the job.
  • The frittata will continue cooking slightly after you remove it from the oven, so pull it out when the center looks barely set rather than waiting for it to feel completely firm.
03 -
  • If your skillet isn't oven-safe, simply transfer the partially cooked frittata to an oven-safe dish right before baking—no judgment, and it works just fine.
  • The cherry tomatoes are worth keeping in the recipe because they burst slightly and create little flavor pockets, but if you only have regular tomatoes, dice them small so they cook through.
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