Spinach and Ham Frittata Recipes

A spinach and ham frittata is one of those egg dishes that just works—breakfast, brunch, even dinner if you’re feeling lazy or just not in the mood to fuss. You can get it on the table in about 30 minutes, and it feeds everyone without much hassle.

This recipe brings together eggs, a bunch of fresh spinach, diced ham, and cheese in a meal that’s filling but not too heavy. Plus, it all happens in one pan, which is a win in my book.

Honestly, I make frittatas all the time because they’re so forgiving. Mess one up? It’s still edible. You start on the stove, finish in the oven, and there’s really not much to it.

What I love most—chances are, you already have most of the stuff you need in your kitchen. No fancy shopping trips required.

Equipment

You won’t need any special gadgets for a spinach and ham frittata. I just use the basics, and I’m guessing you probably have them too.

Here’s what you’ll want to grab:

• Oven-safe skillet (10-inch is perfect, cast iron or non-stick if you have it)
• Large mixing bowl for beating the eggs
• Whisk or fork (either one works)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Spatula (one that won’t melt)
• Oven mitts for not burning yourself

The oven-safe skillet is the one thing you really need to pay attention to. It needs to go from the stovetop straight into the oven. If the handle’s plastic, just don’t risk it.

No oven-safe skillet? You can always cook the veggies and ham on the stove, then pour everything into a greased baking dish to finish it off in the oven. It’s a little extra, but it works.

A whisk is great for getting fluffy eggs, but honestly, I’ve used a fork plenty of times. It’s not a dealbreaker.

If you’ve got a non-stick skillet, use it. Getting a frittata out of a sticky pan is just not fun.

Ingredients

I kept this recipe pretty straightforward, so you can throw it together on a weeknight without stressing. All the ingredients are easy to track down.

For the base, you’ll need eggs and a splash of milk or cream. That’s what gives it that light, fluffy thing going on.

Here’s what I usually use:

• 8 large eggs
• 1/4 cup milk (whole milk or even half-and-half is nice)
• 1 cup fresh spinach, chopped
• 1 cup ham, diced up small
• 1/2 cup shredded cheese (cheddar, Swiss, mozzarella—pick your favorite)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but I think it adds something)

You can use fresh or frozen spinach. If you go with frozen, just make sure you squeeze out all the water or you’ll end up with a soggy frittata.

For ham, leftover baked ham is great, but deli ham totally works. Cut it up so every bite gets a bit of ham.

Cheese is flexible. I just use whatever I’ve got in the fridge—anything that melts is fair game.

Feel like adding more veggies? Go for it. Mushrooms, bell peppers, tomatoes—just toss them in.

Instructions

First things first, I preheat the oven to 375°F (190°C). You want it hot and ready for when your pan goes in.

Then I get my ingredients together:

• 8 large eggs
• 1/4 cup milk
• 1 cup diced ham
• 2 cups fresh spinach (chopped)
• 1 cup shredded cheese
• 1 small onion (diced)
• 2 tablespoons olive oil
• Salt and pepper

I heat up the olive oil in my 10-inch oven-safe skillet over medium. Toss in the diced onion and let it cook for a couple of minutes until it softens.

Next, I throw in the spinach. Stir it around until it wilts—shouldn’t take long. Add the ham and let it warm up for about a minute.

In a bowl, I whisk together the eggs, milk, salt, and pepper. Just get it all blended.

Pour the egg mixture right over the veggies and ham in the skillet. Sprinkle the shredded cheese all over the top.

Let it cook on the stove for 3-4 minutes. The edges will start to set, but the middle will still look a little loose.

Pop the skillet into the oven. Bake for 15-20 minutes until the eggs are set and the top is turning golden.

Take it out (don’t forget your oven mitts). Let it cool for about 5 minutes—makes it easier to slice.

Notes

Leftover frittata? Just stick it in an airtight container in the fridge. It’ll be fine for up to 4 days. I usually reheat mine in the microwave for half a minute or so, or in the oven at 300°F if I’m feeling patient.

You can freeze slices, too. Wrap them up, toss them in a freezer bag, and they’re good for about 3 months. Just thaw overnight in the fridge.

Want to change things up? Swap the ham for bacon, sausage, or even turkey. Or skip the meat and double up on veggies—mushrooms and peppers are always good.

You’ll know it’s done when the center doesn’t jiggle anymore. It keeps cooking a bit after you pull it out, so don’t overdo it.

I really prefer fresh spinach for this, but if you only have frozen, squeeze out every bit of water you can.

Letting the frittata sit for five minutes after baking is worth it. It slices so much cleaner.

If you want to get a head start, whisk the eggs and chop your veggies the night before. Keep them in the fridge, then just dump and cook when you’re ready.

Use a skillet that can handle the oven—cast iron or stainless is best. If your pan has a plastic handle, try wrapping it in foil, but honestly, I’d just grab a different pan if you can.

Tasting Notes

Taking a bite of this spinach and ham frittata, the first thing I notice is how fluffy and creamy the eggs are. They’re soft, but still manage to hold together on my fork.

The ham brings a salty, savory kick that pops up in different spots as I eat. Sometimes I catch a little hint of smokiness from it—just enough to keep things interesting.

Spinach adds a bit of earthiness and a touch of sweetness here and there. The green color scattered throughout makes it look pretty good, too.

And then there’s the cheese. I get those sharp, tangy flavors melted in, and every now and then a crispy, golden spot on top. Those little crunchy bits are kind of my favorite part, honestly.

Altogether, it’s rich, but not in an over-the-top way. Each ingredient gets its moment without any one thing taking over, which I appreciate.

I think it tastes best when it’s warm, but not right out of the oven—letting it sit for a few minutes seems to let everything settle and slice up cleanly.

Honestly, I’ve had this for breakfast, but it’s also made an easy lunch or dinner. With the eggs and ham, it’s surprisingly filling.

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