One-Pan Ham Cheese Frittata (Printable Version)

Protein-rich frittata with diced ham, cheddar, spinach, and tomatoes made in one pan.

# Ingredient List:

→ 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

# Directions:

01 - Set oven to 375°F (190°C).
02 - In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
03 - Stir in cheddar cheese and Parmesan into the egg mixture.
04 - 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.
05 - Add diced ham, chopped spinach, and cherry tomatoes. Cook for another 2–3 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 2–3 minutes, until the edges just begin to set.
08 - Transfer skillet to the preheated oven. Bake for 15–18 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 basically breakfast, lunch, and meal-prep all rolled into one skillet, so you can feed six people or eat well for days.
  • No babysitting required once it hits the oven, which means you can actually finish your coffee while it cooks.
  • Every slice holds actual substance—the cheese gets melty, the ham adds that salty-savory note, and the vegetables keep it feeling fresh.
02 -
  • The frittata keeps cooking on residual heat after you pull it from the oven, so slightly underbake the center—it'll firm up as it cools and stay tender instead of turning rubbery.
  • An oven-safe skillet is non-negotiable here; if yours isn't oven-safe, finish it under the broiler for a minute or two, but watch it carefully because the transition happens fast.
03 -
  • Room-temperature eggs whisk more evenly and create a smoother custard than cold eggs straight from the fridge, so let them sit out for ten minutes if you remember.
  • Don't skip the stovetop-to-oven transition—that initial cook on the burner helps the bottom set so your frittata has texture instead of being all custardy.
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