Ham and Spinach Frittata

5. Bake the frittata

Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is puffed and the center is just set. A toothpick inserted in the center should come out clean.

6. Cool and serve

Let the frittata rest for 5 minutes before slicing. Garnish with chopped herbs if desired, and serve warm or at room temperature.

Tips & Variations

• Dairy-free? Use a plant-based milk and skip the cheese or use a dairy-free alternative.
• Add more veggies: Mushrooms, bell peppers, tomatoes, or zucchini can all be added. Just be sure to sauté them first to remove excess moisture.
• Use leftover meats: Swap out ham for cooked bacon, sausage, or even rotisserie chicken.
• Spice it up: Add a dash of hot sauce or red pepper flakes for a little kick.
• Make it mini: Pour the mixture into muffin tins for individual frittatas—great for grab-and-go breakfasts!

Perfect For

• Weekend brunches – Serve with toast, fresh fruit, and coffee for a complete meal.
• Quick dinners – Pair with a light salad or roasted vegetables for a balanced evening meal.
• Meal prep – Make once, eat all week. Frittata slices reheat well and even taste great cold.
• Entertaining – This frittata is easy to slice and serve, making it ideal for potlucks and gatherings.

Final Thoughts

The Ham and Spinach Frittata is a perfect example of how a few simple ingredients can come together to make something truly special. It’s nutritious, budget-friendly, endlessly customizable, and tastes just as good the next day—if not better.

Whether you’re looking for a protein-rich start to your day or a no-fuss dinner after a long one, this frittata is a reliable and delicious option that’s sure to become a staple in your kitchen.

Would you like a printable version of this recipe or a variation for a vegetarian or low-carb version? Let me know—I’d be happy to help!