This easy Spinach and Ham Frittata is a cozy, protein-packed breakfast filled with fresh spinach, smoky ham, mushrooms, and melty cheese. Baked in a cast iron skillet and ready in under 30 minutes, it’s perfect for brunch, meal prep, or busy weekday mornings. With plenty of room for ingredient swaps and tips from my own kitchen, this frittata is flexible, flavorful, and a true morning lifesaver.
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!