This ham, cheese, and spinach frittata is a versatile egg dish that works for breakfast, brunch, or a quick weeknight dinner. It combines savory ham, wilted spinach, and melted cheese in a fluffy, golden crustless pie that comes together in one skillet. The beauty of a frittata is its simplicity: you cook it mostly on the stovetop and finish under the broiler, giving you a tender, evenly set egg base with a lightly browned top.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon grated nutmeg (optional)
- 2 tablespoons (30 g) unsalted butter or olive oil
- 1 small yellow onion, diced (about 1/2 cup / 75 g)
- 2 cups (60 g) fresh baby spinach, roughly chopped
- 1 cup (140 g) diced cooked ham (about 6 oz)
- 1 cup (100 g) shredded cheese, such as cheddar, Gruyère, or Swiss
Instructions
- Preheat the broiler and place an oven rack about 6 inches (15 cm) from the heat source.
- In a medium bowl, whisk the eggs, milk, salt, pepper, and nutmeg (if using) until completely combined and slightly frothy. Set aside.
- Heat a 10-inch (25 cm) oven-safe skillet (cast iron or nonstick) over medium heat. Add the butter or oil. Once shimmering, add the onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes.
- Add the spinach and cook, stirring, until wilted, about 1–2 minutes. Spread the spinach and onion evenly across the skillet.
- Scatter the diced ham over the spinach mixture, then sprinkle with the shredded cheese.
- Pour the egg mixture over everything, tilting the pan to distribute evenly. Let it cook undisturbed over medium heat for 4–5 minutes, until the edges are set and the center is just beginning to firm up. The top will still look wet.
- Transfer the skillet to the broiler and cook for 2–4 minutes, until the top is golden brown and the eggs are fully set. The frittata should be puffed and slightly firm to the touch in the center.
- To ensure safety, the internal temperature of the egg dish should reach the USDA FSIS safe minimum of 160°F (71°C), checked with a food thermometer inserted into the center.
- Remove from the oven and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Use a well-seasoned or nonstick skillet: This prevents sticking and makes cleanup easier. If you only have stainless steel, use extra butter and be gentle when sliding the frittata out.
- Don’t overcook: The eggs will continue to set as they rest. Pull the frittata out of the broiler when the center is just set but still slightly moist—it will finish cooking off the heat.
- Substitute greens: If you don’t have spinach, use kale (sauté a few extra minutes) or Swiss chard. Remove any tough stems first.
- Make it ahead: This frittata is excellent for meal prep. Cook it fully, let it cool, and refrigerate for up to 4 days. Reheat individual slices in the microwave or enjoy cold.
Serving Suggestions
Slice the frittata into wedges and serve with a simple green salad dressed with lemon vinaigrette, roasted potatoes, or a slice of crusty bread. For brunch, pair it with fresh fruit, yogurt, or a light tomato salad. It also makes a satisfying lunch when tucked into a sandwich or served with a bowl of soup.
Variations
- Vegetarian: Omit the ham and add sautéed mushrooms, bell peppers, or zucchini. Increase the cheese slightly to keep it rich.
- Mediterranean: Replace the ham with crumbled feta, add chopped sun-dried tomatoes and kalamata olives, and use oregano instead of nutmeg.
- Spicy: Add a minced jalapeño or a pinch of red pepper flakes with the onion, and use pepper jack cheese instead of cheddar.
- Herbaceous: Stir in 2 tablespoons of chopped fresh chives, dill, or parsley into the egg mixture before pouring.
Storage and Reheating
Refrigerate leftover frittata in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To reheat, place a slice on a microwave-safe plate and heat in 30-second bursts until hot, or warm it in a skillet over medium-low heat for 2–3 minutes per side. You can also freeze the frittata for up to 2 months: wrap individual slices tightly in plastic wrap, then foil, and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw 10 oz (280 g) of frozen chopped spinach, squeeze out as much liquid as possible, and add it to the skillet after the onion. Skip the fresh spinach step.
Why is my frittata watery?
Watery frittata usually comes from un-dried spinach or too much liquid in the egg mixture. Make sure to squeeze frozen spinach well, and if using fresh, cook it until all moisture evaporates. Also, avoid adding extra milk beyond the recipe amount.
Can I make this without a broiler?
Yes. After the stovetop step, cover the skillet with a lid and cook on low heat for 8–10 minutes, until the center is set. Alternatively, transfer the skillet to a 375°F (190°C) oven and bake for 10–12 minutes.
What cheese melts best?
Good melting cheeses include cheddar, Gruyère, Swiss, mozzarella, and Monterey Jack. Pre-shredded cheese is fine, but freshly grated melts more smoothly.
Can I add other vegetables?
Absolutely. Sauté mushrooms, bell peppers, or zucchini with the onion before adding the spinach. Just make sure they are cooked and have released most of their moisture.
Is this frittata keto-friendly?
Yes, with the given ingredients it is low in carbs. If you use milk, swap it for heavy cream or water to reduce carbs further.
Related
- Greggs Sausage Rolls Recipe (Copycat)
- Grinch Fruit Platter: Easy Holiday Recipe
- Harris Teeter Fruit Platter: Easy Copycat Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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