Ham and Spinach Frittata

This basic frittata recipes comes together quickly and easily.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 181kcal

Author Ashley C.

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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