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This ham and cheese frittata is an absolutely delicious and healthy breakfast, made in a skillet with just a handful of simple, whole ingredients and extra vegetables. Make it for your family or weekend brunch!
Frittatas are my all-time favorite breakfast. They’re easy to make, they feed a crowd, and they’re super budget friendly. Best of all, you can totally transform your leftovers (pretty much whatever you have in the fridge!) into a healthy, complete meal.
This ham and cheese frittata is anything but ordinary. It’s made with just a skillet using leftover ham, sautéed vegetables, and whisked eggs and milk. And it’s all topped with freshly grated cheddar cheese.
And because I’m always looking for ways to get more veggies, I packed it with extra good stuff like mushrooms, onions, and spinach.
So it’s low in carbs, gluten-free friendly, and better-for-you than many other frittata recipes.
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Ham and Cheese Frittata
This ham and cheese frittata is an absolutely delicious and healthy breakfast, made in a skillet with just a handful of simple, whole ingredients and extra vegetables. Make it for your family or weekend brunch!
Course Breakfast, brunch
Cuisine American
Keyword egg, Low-Carb
Total Time 30 minutes minutes
Servings 4 servings
Calories 325kcal
6 eggs3/4 cup cooked ham diced1/3 cup milk3 oz. cheddar cheese about 2/3 cup grated.3/4 cup fresh spinach roughly chopped3/4 cup mushrooms sliced3 Tablespoons onion diced3 Tablespoons olive oil divided
Dice the onion, slice the mushrooms and roughly chop the spinach. Dice the ham.
Crack the eggs into a large bowl. Add the milk and season lightly with salt and pepper. Whisk until fully mixed.
Heat 2 Tablespoons of oil in medium skillet over medium heat.
Add the onions and saute for about 2-3 minutes, until softened slightly. Add the mushrooms and saute for another 2-3 minutes. Add the diced ham and spinach and cook together for another 2-3 minutes.
Drizzle the remaining tablespoon of oil over the cooking mixture.
Pour the whisked eggs into the skillet. Use a spatula to gently pull the eggs from the edges of the pan as it cooks, allowing the mixture to fill in the spaces.
Continue doing this until the egg mixture becomes too thick and stops filling in the spaces.
Cover the skillet with the lid, lower the heat, and cook for another 5-6 minutes, or until the frittata is cooked through.
If the frittata is still wet and jiggly in the middle, it needs a few more minutes to cook.
Alternately, you can finish cooking the frittata under the broiler for a minute or two, but watch it carefully, especially if your broiler is strong.
Allow the frittata to cool slightly, then carefully slide it out of the pan. Season with salt and pepper, slice, and serve.
To refrigerate and store frittatas: Allow the frittata to cool completely, then transfer to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
To reheat a frittata: Set a slice of frittata on a microwave safe plate and microwave for about 1 minute, just until heated through. Alternately, preheat your air fryer to 350°F, carefully set a slice of frittata in the basket, and cook for 3-4 minutes until heated through.
Can you freeze a frittata? Yes! Let the frittata completely cool and transfer the slices to an airtight bag or container. A cooked frittata can be safely frozen for up to 3 months, per USDA. Allow it to defrost in the refrigerator overnight (not on the counter), then heat in the microwave or air fryer and enjoy!
Fiber: 1g | Calories: 325kcal | Fat: 26g | Protein: 19g | Carbohydrates: 3g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
