One-Pan Ham Cheese Frittata (Print Version)

A savory frittata loaded with ham, cheese, and fresh veggies, ideal for busy mornings.

# 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 (optional)

→ Oils

13 - 2 tablespoons olive oil

# How to Make It:

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. Garnish with fresh chives if desired.
10 - Slice into wedges and serve, or cool completely for meal prep and refrigerate in airtight containers.

# Additional Tips::

01 -
  • It comes together faster than your coffee brews, and you can actually sit down to eat breakfast.
  • One skillet means one thing to wash—a small victory on chaotic mornings.
  • Slice it cold straight from the fridge for grab-and-go breakfasts that feel homemade, not rushed.
02 -
  • An oven-safe skillet is non-negotiable here—plastic handles will melt, and transferring the raw eggs to another pan defeats the purpose of one-pan cooking.
  • The frittata continues to cook a little after it comes out of the oven, so pull it when the center still looks barely set, not completely firm.
03 -
  • If the top is browning too quickly before the center sets, loosely tent the skillet with foil for the last few minutes of baking.
  • A damp kitchen towel wrapped around the skillet handle prevents burnt fingers when moving it to and from the oven.
Go Back