Ham Cheese Frittata Meal (Printable Version)

Protein-rich frittata with ham, cheddar, spinach, and tomatoes, ideal for quick mornings and meal prepping.

# 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 to 375°F (190°C) and allow to reach temperature.
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until thoroughly combined.
03 - Stir cheddar cheese and Parmesan into the egg mixture until evenly distributed.
04 - Heat olive oil in a 10-12 inch oven-safe nonstick skillet over medium heat. Add red onion and sauté for 2-3 minutes until softened.
05 - Add diced ham, chopped spinach, and cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally.
06 - Pour the combined egg mixture evenly over the ham and vegetables. Use a spatula to gently distribute the filling throughout.
07 - Cook on the stovetop over medium heat for 2-3 minutes until the edges just begin to set.
08 - Transfer the skillet to the preheated oven and bake for 15-18 minutes until the center is just set and the top is lightly golden.
09 - Remove from oven and allow to cool for 5 minutes. Slice into wedges and serve immediately, or cool completely for meal preparation.
10 - Garnish with fresh chives if desired and serve warm, or store in airtight containers for later use.

# Expert Tips:

01 -
  • Makes enough for the whole week if you're meal prepping, and it tastes just as good cold straight from the fridge.
  • No flipping required, which means no overcooked bottoms or broken eggs sliding around.
  • Customize it with whatever cheese or vegetables you have on hand without ruining a thing.
02 -
  • Don't overcook it—that five minute rest is when the residual heat finishes the job, so take it out when it still looks slightly underdone in the center.
  • Your skillet absolutely must be oven-safe; I learned this the hard way when a handle melted off a beloved pan.
03 -
  • Room temperature eggs whisk better and cook more evenly than cold ones straight from the fridge.
  • If your skillet isn't quite oven-safe but you're determined, you can finish it under the broiler for the last few minutes, but watch it constantly.
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