Ham and Spinach Frittata

a slice of ham and spinach frittata sitting on a cutting board

Print Recipe

5 from 16 votes

This basic frittata recipes comes together quickly and easily.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Author: Spoonful of Flavor

Ingredients

8 large eggs beaten
1/4 cup milk
1 teaspoon olive oil
1 shallot finely chopped
2 cloves of garlic minced
2 cups baby spinach
2 cups cubed ham
1/2 cup shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and milk; set aside.
Heat olive oil over medium heat in a 10-inch non-stick skillet. Add shallot, garlic and baby spinach. Saute until the spinach is wilted, about 2 to 3 minutes.
Remove skillet from heat and add ham and cheese. Stir to combine. Pour egg mixture over the top; gently stir until combined.
Bake for 15 to 18 minutes or until center is set.

Notes

SUBSTITITIONS

Milk: You can substitute with sour cream or yogurt, if desired.
Spinach: Substitute with kale, if desired.
Ham: You can omit or substitute with more veggies to make this a vegetable frittata.
Cheese: Cheddar cheese is a great option, but you can substitute with your favorite type of cheese. Gruyere and goat cheese are also great options.
Olive oil: Substitute with avocado oil.

STORAGE

Store leftovers in a sealed container in the fridge for up to 3 days. To freeze, cut into individual portions and store in a freezer safe zipped-top bag or container. Freeze for up to 3 months. Reheat in the microwave or oven.

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