One-Pan Ham Cheese Frittata (Printable version)

Protein-rich frittata with ham, cheddar, spinach, and tomatoes baked to golden perfection.

# 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:

01 - Set oven temperature 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 cheese 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 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 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. 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 immediately, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Advice:

01 -
  • It's the kind of dish that tastes indulgent but slides into your week like it was always supposed to be there, no fuss required.
  • You can make it on Sunday and have hot protein-loaded breakfasts ready whenever mornings feel too short to cook.
  • One skillet means one pan to wash, which honestly might be the best part of all.
02 -
  • Don't bake it until the center looks completely solid—that overset, rubbery texture is the enemy, and a tiny bit of gentle wobble in the middle is your green light to pull it out.
  • An oven-safe skillet is non-negotiable here; if yours has a plastic handle, wrap it in foil before putting it in the oven to keep it safe.
  • If you're meal prepping, store it in an airtight container and reheat in the microwave for about 60 seconds—it won't taste quite as fluffy but it's still delicious cold too.
03 -
  • Buy pre-diced ham and pre-shredded cheese from the grocery store without guilt—this recipe is about making breakfast easier, not proving something in the kitchen.
  • If your skillet is smaller than 10 inches, the frittata will be thicker and need a few extra minutes in the oven; if it's larger, it'll cook faster, so keep an eye on it.
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