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a slice of ham and spinach frittata sitting on a cutting board
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Ham and Spinach Frittata

This basic frittata recipes comes together quickly and easily.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 181kcal
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.

Nutrition

Serving: 0g | Calories: 181kcal | Carbohydrates: 3g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 650mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1366IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg