One-Pan Ham Cheese Frittata (Print View)

Savory frittata packed with ham, cheese, and fresh vegetables for a quick, protein-rich breakfast.

# Components:

→ 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

# Preparation Steps:

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.
03 - Stir in cheddar cheese and Parmesan cheese 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. Slice into wedges and serve, or cool completely for meal prep and refrigerate in airtight containers.
10 - Garnish with fresh chives if desired. Serve immediately or store for later use.

# Expert Advice:

01 -
  • It's honestly one of those dishes that feels fancy but requires almost zero skill, just a hot pan and confidence.
  • You can have it ready before your coffee gets cold, which makes weekday mornings feel slightly less terrible.
  • Leftovers taste just as good cold straight from the container, making it perfect for those moments when you're standing in front of the fridge at midnight.
02 -
  • Don't skip the stovetop cooking step at the beginning—those 2 to 3 minutes of cook time on the stove help the bottom set properly so your frittata isn't wet and custard-like when it comes out of the oven.
  • If your oven runs hot or you're using a dark skillet, tent the frittata loosely with foil after 12 minutes to prevent the top from browning too quickly before the center cooks through.
03 -
  • Use an oven-safe nonstick skillet with a metal handle to avoid surprises when transferring to the oven—silicone or plastic handles will melt or scorch, and nobody wants that drama.
  • If you're using a regular (non-nonstick) skillet, add an extra tablespoon of butter to the oil to prevent sticking, and run a spatula around the edges halfway through the stovetop cooking.
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