One-Pan Ham Cheese Frittata (Printable Version)

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

# 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

# How to Prepare:

01 - Set oven to 375°F (190°C).
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined. Stir in cheddar cheese and Parmesan cheese.
03 - Heat olive oil in an oven-safe, nonstick skillet (10–12 inches) over medium heat. Add red onion and sauté for 2–3 minutes until softened.
04 - Add diced ham, chopped spinach, and cherry tomatoes to the skillet. Cook for another 2–3 minutes, stirring occasionally.
05 - Pour the egg mixture evenly over the ham and vegetables in the skillet. Use a spatula to gently distribute the filling.
06 - Cook on the stovetop for 2–3 minutes, until the edges just begin to set.
07 - Transfer skillet to the preheated oven. Bake for 15–18 minutes, or until the center is just set and the top is lightly golden.
08 - Remove from oven and let cool for 5 minutes before slicing. Slice into wedges and serve garnished with fresh chives if desired, or cool completely for meal prep and refrigerate in airtight containers.

# Expert Suggestions:

01 -
  • It's actually faster than you think, and you only wash one skillet instead of a mountain of dishes.
  • The cheese melts into every corner while the ham adds this savory richness that makes it feel less like breakfast and more like treating yourself.
  • Make it once on Sunday and you've got hot or cold protein-packed meals waiting for you all week.
02 -
  • If you bake it even 3 minutes too long, the eggs separate from themselves and become watery and sad; better to slightly underbake and let carryover cooking finish the job.
  • Using a truly oven-safe skillet matters more than you'd think—glass handles will shatter, and non-oven-safe handles will burn your hands, so check before committing.
03 -
  • Invest in a truly good oven-safe nonstick skillet; it changes everything about how this turns out and how easily you slide it onto plates.
  • If your oven runs hot, check the frittata at the 12-minute mark rather than waiting the full 15; every oven tells its own story, and knowing yours prevents overdone eggs.
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