Easy Spinach and Ham Frittata Recipe | Cozy Brunch Favorite in One Skillet

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

diced ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is leaner, while bacon adds a smoky flavor.

Crack 8 eggs into a large glass mixing bowl.

Pour in 1/2 cup of heavy cream.

Add a pinch of salt and a pinch of pepper to the egg mixture.

Whisk the mixture until smooth and light, using a blending whisk or fork.

Set the egg mixture aside.

Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat.

Add 5 cups of baby spinach to the skillet and sauté until wilted.

Remove the spinach from the skillet using small tongs, leaving excess oil behind.

Add another drizzle of olive oil to the skillet and let it warm up.

Add 1/2 cup of thinly sliced purple onions and 1 cup of sliced mushrooms to the skillet.

Cook the onions and mushrooms for about 6 to 8 minutes until the onions are translucent and the mushrooms are browned.

Remove the onions and mushrooms from the skillet and set aside.

Coat the bottom and sides of the cast iron skillet with a generous layer of olive oil using a silicone pastry brush.

Spread the sautéed veggies evenly in the greased skillet.

Sprinkle 1 cup of cubed ham over the veggies.

Slowly pour the egg mixture over the sautéed vegetables, letting it fill the gaps without stirring.

Layer on 1 cup of shredded mozzarella and 1/2 cup of shredded parmesan on top of the egg mixture.

Place the skillet in the middle oven rack and bake at 325°F (163°C) for about 20 to 25 minutes.

Check if the frittata is done by ensuring the center looks set and jiggles slightly; perform the knife test to confirm.

Let the frittata cool for 5 minutes before slicing.

Garnish with fresh cilantro or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens