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Why You’ll Love This Recipe
Some mornings I just want breakfast to cook itself—something warm, cozy, and full of protein that doesn’t ask for much in return. This spinach and ham frittata? Total lifesaver. I’ve been making it for years, and it still shows up in my kitchen at least a couple of times a month.
I actually stumbled into this recipe the day after Christmas. We had a fridge full of leftover ham and not much energy to cook a big breakfast. So I grabbed what we had—eggs, spinach, some cheese—and gave it a go. Since then, I’ve made it for Easter brunch, weeknight dinners, lazy Sundays, and even for guests staying over.
If you’re looking for a dish that feels fancy but is super forgiving, this is it. It’s perfect on its own, or you can serve it with something sweet like my Cranberry Orange Muffins, Buttercream Frosting cupcakes, or a warm slice of Caramel-Topped Banana Bread. And when I want to make it part of a themed spread, I’ll add some Mini Pancake Cereal or even something fun like Chocolate Mermaid Tails for the kids.
Watch how I make this recipe
Tools That Make It Easier
First, start your breakfast adventure by rounding up the tools you will need for this little kitchen project. Luckily, you do not need a lot of cookware or extravagant tools for frittata-making. It’s an overall easy and minimal-hassle way to cook up a delicious homemade breakfast.
Frittata-making Kitchen Tools:
What You’ll Need From Your Pantry
Frittata:
- 8 eggs
- ½ cup heavy cream
- ¼ tsp salt (optional but highly suggested)
- ¼ tsp ground pepper
- 5 cups baby spinach
- 3 tbsp olive oil
- ½ cup purple onion- thinly sliced
- 1 cup mushrooms– sliced
- 1 cup ham– cubed
- 1 cup mozzarella cheese– shredded
- ½ cup parmesan cheese– shredded
Garnish:
- ¼ cup fresh cilantro chopped
Before You Start: My Quick Tips
- I prep my veggies the night before—it saves time on busy mornings.
- I love sautéing mushrooms and onions separately to boost flavor.
- Leftovers? Pop them in the oven or air fryer for crispy edges.
- For guests, I usually serve this with Swedish Pancakes, Gingerbread Cookies with Royal Icing, or Oven-Baked Bacon.
- If you like a bit of spice, try adding a few dashes of hot sauce or chopped jalapeños—kind of like my Spicy Jalapeño Cornbread Muffins.
- Sometimes I make this while also baking bacon—such a good combo for brunch!
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Let’s Make It Together
- Move the oven rack to the center. Preheat to 325°F (163°C).
- In a mixing bowl, whisk eggs, cream, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet. Sauté mushrooms for 2–3 minutes.
- Add onions and cook until soft. Add spinach and cook until wilted.
- Brush the cast iron skillet with olive oil.
- Add sautéed veggies to the greased skillet.
- Sprinkle cubed ham over the veggies.
- Pour egg mixture on top. Add mozzarella and parmesan.
- Bake for 20–25 minutes or until the center is set.
- Let cool for 5 minutes, garnish with cilantro, and enjoy!
Recipe variations
- Use cooked Oven-Baked Bacon or sausage instead of ham.
- Skip the meat and load up on veggies like bell peppers, tomatoes, or even broccoli.
- Try different cheeses like cheddar, Swiss, or feta.
- Add a sprinkle of everything bagel seasoning for extra flavor.
- Top with avocado, salsa, or sour cream for a fresh twist.
- Pour the mixture into muffin tins for portable frittata bites—like my Bacon & Cheese Egg Muffins.
How I Like to Serve It
- With a bowl of mixed fruit or Fruit and Vegetable Board for Playdates
- Alongside Crepes, or Mini Pancake Cereal
- With hash browns, toast, or a light salad
Frittata for Every Occasion
I’ve made this for brunches, baby showers, weekend breakfasts, even 4th of July Patio Celebrations. It’s just so versatile! If you love meal prepping, this holds up great in the fridge or freezer. Just reheat and it’s like new.
Whether I’m throwing together a last-minute brunch board with Bagel Brunch Board inspo or prepping weekday meals, this recipe always fits in. My daughter even loves it with just eggs, cheese, and spinach—super kid-friendly.
Why I Keep Coming Back to This Recipe
This frittata checks all the boxes: easy, flexible, hearty, and a great way to use up what’s in the fridge. It’s comfort food without being heavy. And it gives me that “I’ve got my life together” feeling—even if I’m still wearing pajamas.
Spinach and Ham Frittata
Ingredients
- 8 eggs
- ½ cup heavy cream
- ¼ tsp salt optional
- ¼ tsp ground pepper
- 5 cups baby spinach
- 3 tbsp olive oil
- ½ cup purple onion thinly sliced
- 1 cup mushrooms sliced
- 1 cup ham cubed
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
Garnish
- ¼ cup fresh cilantro shopped
Instructions
- Move your oven rack to the center and preheat the oven to 325°F (163°C).
- In a medium bowl, whisk the eggs, heavy cream, salt, and pepper until smooth and combined.
- Warm a tablespoon of olive oil in a nonstick skillet over medium heat. Toss in the mushrooms and let them cook for 2–3 minutes, stirring now and then. Once they’re tender and lightly browned, scoop them out and set aside.
- Add the mushrooms and cook for 2–3 minutes, stirring occasionally until they’re tender. Set them aside.
- Use a pastry brush to grease the bottom and sides of a cast iron skillet with olive oil. Add in the cooked onions, spinach, and mushrooms.
- Sprinkle the cubed ham evenly over the veggie mixture.
- Pour the egg mixture over everything, then top with shredded mozzarella and parmesan cheese. Bake the frittata for 20–25 minutes, or until the center is fully set and cooked through.
- Let it rest for about 5 minutes after baking. Garnish with freshly chopped cilantro, slice it up, and enjoy!
Nutrition
From My Kitchen to Yours
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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