Description
This Ham and Cheese Frittata is a hearty and flavorful dish perfect for breakfast, brunch, or a light dinner. Featuring tender potatoes, savory ham, fresh spinach, and a blend of cheeses baked to perfection, this frittata is both nutritious and easy to make. With simple ingredients and straightforward steps, it’s an ideal recipe for a satisfying meal any day of the week.
Ingredients
Vegetables and Proteins
- 2 tablespoons olive oil
- 8 ounces potatoes (diced, baby potatoes, red or Yukon gold)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked ham (diced)
- 1½ cups fresh spinach (torn, or ½ cup frozen spinach, optional)
- 2 green onions (sliced)
Egg Mixture
- 8 eggs
- ¼ cup half and half (or light cream)
- ½ teaspoon dry mustard powder
- ¼ teaspoon seasoned salt (or to taste)
- ¼ teaspoon black pepper
Topping
- ½ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it’s hot and ready for baking the frittata later.
- Cook Potatoes: Heat the olive oil over medium heat in a 10-inch skillet. Add the diced potatoes along with 2 tablespoons of water. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Cover and cook for about 10 to 15 minutes, or until the potatoes are tender and softened, stirring occasionally.
- Add Ham and Vegetables: Stir in the diced ham, spinach (if using), and sliced green onions into the skillet. Cook until the ingredients are heated through and the spinach has wilted.
- Prepare Egg Mixture: In a medium mixing bowl, whisk together the 8 eggs, half and half, dry mustard powder, seasoned salt, and ¼ teaspoon black pepper until smooth and combined.
- Combine and Top: Pour the egg mixture evenly over the potato, ham, and vegetable mixture in the skillet. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Transfer the skillet (ensure it is oven-safe) to the preheated oven. Bake for 10 to 12 minutes, or until the eggs are set firmly.
- Broil if Needed: If desired, broil the frittata for 1 to 2 minutes to brown the cheese topping slightly and add a golden finish.
- Cool and Serve: Remove the frittata from the oven and let it cool for 5 minutes. Cut into wedges and serve warm.
Notes
- This recipe works well with baby red or Yukon gold potatoes for a tender, creamy texture.
- Fresh spinach adds vibrant color and nutrients, but frozen spinach is a convenient substitute; just be sure to thaw and drain excess water.
- Ensure your skillet is oven-safe before baking; cast iron or oven-safe non-stick skillets are ideal.
- Customize your cheese topping by using mozzarella or Swiss cheese for a different flavor profile.
- Leftover frittata can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Use a toothpick to check doneness—eggs should be fully set without any runny liquid in the center.
