This ham, mushroom, and spinach frittata is a one-pan egg dish that’s perfect for breakfast, brunch, or a quick weeknight dinner. It’s hearty, flavorful, and comes together in about 30 minutes, making it a reliable go-to when you need something satisfying without much fuss. The combination of savory ham, earthy mushrooms, and tender spinach is bound together by creamy eggs and melted cheese.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil or butter
- 1 cup (about 150 g) diced cooked ham
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cups (90 g) fresh spinach, roughly chopped
- 1 cup (100 g) shredded cheese (cheddar, Swiss, or Gruyère)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside.
- Heat the olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5–7 minutes.
- Add the diced ham to the skillet and cook for 2 minutes, until lightly browned.
- Add the chopped spinach and cook for 1–2 minutes, until wilted. Remove the skillet from the heat and spread the mixture evenly across the bottom.
- Sprinkle the shredded cheese evenly over the ham and mushroom mixture.
- Pour the egg mixture over the top, tilting the pan to distribute it evenly.
- Place the skillet in the preheated oven and bake for 15–18 minutes, until the edges are set and the center is just barely jiggly. The internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer.
- Remove from the oven and let rest for 5 minutes before slicing and serving.
Tips
- Use an oven-safe skillet: Make sure your skillet is oven-safe (cast iron, stainless steel, or oven-safe nonstick). If not, transfer the cooked filling to a greased pie dish or baking pan before adding the eggs.
- Don’t overcook: The frittata continues to cook after you pull it from the oven. Remove it when the center is just set but still slightly soft; it will firm up as it rests.
- Substitute greens: If you don’t have spinach, use kale (cook it a minute longer) or Swiss chard. Frozen spinach works too—thaw and squeeze out excess water before adding.
- Cheese variety: Any good melting cheese works, such as mozzarella, Monterey Jack, or feta. Feta will add a tangier flavor.
Serving Suggestions
Slice the frittata into wedges and serve warm, at room temperature, or even cold. It pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted potatoes, or crusty bread. For brunch, serve alongside fresh fruit and a light yogurt parfait.
Variations
- Add onions or peppers: Sauté 1/2 cup diced onion or bell pepper with the mushrooms for extra flavor.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.
- Herb it up: Stir in 1 tablespoon of chopped fresh herbs like chives, parsley, or dill before baking.
- Make it vegetarian: Omit the ham and add an extra cup of mushrooms or some roasted red peppers.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The frittata will keep for up to 3 days. To reheat, place a slice on a plate and microwave for 30–60 seconds, or warm in a 350°F (175°C) oven for 5–7 minutes. You can also enjoy it cold straight from the fridge—it makes a great grab-and-go breakfast. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this frittata ahead of time? Yes, you can bake it up to a day in advance. Let it cool completely, then cover and refrigerate. Serve cold or reheat gently.
Do I need to pre-cook the spinach? Fresh spinach wilts quickly in the hot pan, so a quick sauté is enough. If using frozen spinach, thaw it and squeeze out as much liquid as possible to avoid a watery frittata.
Can I use egg whites instead of whole eggs? You can substitute 8 egg whites for the 8 whole eggs, but the texture will be slightly less rich and the color paler. Add 1 extra egg white if you want a firmer set.
Why is my frittata sticking to the pan? Make sure your skillet is well-greased with oil or butter, and let the frittata rest for 5 minutes after baking—this helps release it from the pan. A nonstick skillet also helps.
Can I add more vegetables? Absolutely. Just make sure any watery vegetables (like zucchini or tomatoes) are cooked down and excess moisture is released before adding the eggs.
How do I know when it’s done? The edges should be set and lightly golden, and the center should be just barely jiggly. For accuracy, use a food thermometer—it should read 160°F (71°C).
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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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