One-Pan Ham Cheese Frittata (Printable)

A protein-rich frittata with ham, cheddar, spinach, and tomatoes ready in under 40 minutes.

# 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

# Method:

01 - Set oven to 375°F and allow to fully preheat.
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until thoroughly combined.
03 - Stir in cheddar cheese and Parmesan cheese 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. Cook for another 2 to 3 minutes, stirring occasionally.
06 - Pour egg mixture evenly over the ham and vegetables in the skillet. Use a spatula to gently distribute the filling.
07 - Cook on 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 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 warm, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Advice:

01 -
  • It feeds a crowd without making you feel like you spent all morning cooking—the oven handles everything while you're still in your pajamas.
  • There's no flipping required, which means no frittata landing on your stovetop at 7 a.m. when you're not paying attention.
  • Leftovers taste just as good cold straight from the fridge, making it the ultimate meal-prep breakfast that actually tastes fresh.
02 -
  • Don't leave the frittata unattended in the oven—the difference between perfectly set and overdone is about two minutes, and overbaked eggs turn rubbery and pull away from the pan edges.
  • An oven-safe skillet is non-negotiable; metal handles are your friend here since wooden ones will burn and plastic ones will melt.
  • If your skillet isn't naturally nonstick, give it a second coating of oil before pouring in the eggs—this prevents frustrating sticking when you try to slice.
03 -
  • Use a rubber spatula to loosen the edges of the frittata about halfway through baking—it prevents sticking and gives you a cleaner slice.
  • If your oven runs hot or cold, check the frittata a minute or two earlier than the recipe suggests; you know your oven better than anyone else.
  • Leftover ham that's been sitting in your fridge works just fine; slightly older ham often has more flavor than fresh anyway.
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