One-Pan Ham Cheese Frittata (Printable)

Protein-packed dish with ham, cheese, and fresh vegetables for a quick breakfast or meal prep.

# What You'll Need:

→ 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

→ Oils

13 - 2 tablespoons olive oil

# How to Make It:

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

# Expert Hints:

01 -
  • It's the breakfast that feels fancy enough for Sunday brunch but comes together while you're still half-asleep on a weekday morning.
  • One skillet means one thing to wash, which alone makes it worth making again and again.
  • Packed with real protein and vegetables, it keeps you full through the chaos of the morning and doubles as meal prep gold.
02 -
  • The frittata continues cooking slightly after you remove it from the oven, so pulling it out when the very center still has a tiny wobble is the difference between creamy and dry.
  • An oven-safe skillet is non-negotiable here; trying to transfer a hot skillet without the handle secured to metal will test your patience in ways you don't want.
03 -
  • Room temperature eggs whisk together more smoothly than cold ones straight from the fridge, and they cook more evenly throughout the frittata.
  • The golden color on top comes faster if you place the skillet on the middle oven rack rather than the bottom, giving the top direct heat without burning the bottom.
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