Easy Ham Frittata Recipe


5 from 1 vote
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A frittata is an egg-based dish that includes other great additions like meat and vegetables. This frittata features delicious ham, spinach, onion, and spices to make it a one dish, yet memorable meal!

Ham and Spinach Frittata | ©addapinch.com

A frittata makes one of our favorite simple recipes that we love as much for breakfast or brunch as we do for a light supper. A frittata is so easy to pull together and makes an elegant dish to serve when entertaining guests for the weekend.

I love the ease of this frittata recipe in that you can quickly whip together your eggs and milk, toss in the leftover ham that you’ve diced, add in a package of spinach you’ve thawed and drained, and then stir in a few more items, pour it into a skillet, toss it into a preheated oven and in a few minutes you have a glorious meal that everyone will love!

Ham and Spinach Frittata | ©addapinch.com

Packed with protein, it sure would be great to wake your family up to this for breakfast with a side of fresh fruit and juice to kick off their day in a wonderful way. As amazing as this frittata is for breakfast, it would be just a fabulous served for a quick supper later in the week.

Ham and Spinach Frittata | ©addapinch.com

Here’s my fast, fabulous Ham Frittata recipe. I think you’ll love it!

Ham Frittata Recipe

5 from 1 vote
A frittata is an egg-based dish which includes other great additions like meat and vegetables. This frittata features delicious ham, spinach, onion, and spices to make it a one dish, yet memorable meal!
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 8



  • 8 large eggs
  • ½ cup whole milk
  • 2 cups diced ham
  • 1 (10-ounce) package spinach, thawed and drained
  • ½ medium onion, diced
  • 1 cup grated cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dry mustard
  • pinch cayenne pepper
  • 1 tablespoon butter


  • Preheat oven to 450°F.
  • Whisk eggs and milk together in a large bowl until frothy. Add ham, spinach, onion, cheese, salt, dry mustard, and cayenne pepper. Whisk until well-combined.
  • Melt butter in a 12-inch cast iron skillet or baking dish. Pour frittata mixture into skillet and place into preheated oven for 10-12 minutes, until the frittata lightly browned and is set when the skillet is lightly jiggled. Remove from the oven and allow to sit for another 2-3 minutes to set completely before slicing and serving.


Calories: 246kcal | Carbohydrates: 3g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 295mg | Sodium: 930mg | Potassium: 152mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review


  1. Marie says:

    Any tips on storing and freezing?

    1. Robyn Stone says:

      Marie, cool the frittata thoroughly. Cover in an airtight container and refrigerate up to 3 days. To freeze, cool thoroughly, place in an airtight, freezer-safe container and freeze up to 3 months.

  2. Laura says:

    I see reference to garlic in the description but I don’t see any in the actual recipe. ???

    1. Robyn Stone says:

      Thanks for catching that Laura! I’m so sorry for the mistake and the confusion. I changed the recipe to onion and missed it in the introduction. xo

  3. Elizabeth Fitzmaurice says:

    I’m wondering about the time….only 10-12 minutes? I’m going on 30 minutes and it’s still not set in the middle. I’m sure it’ll be delicious but I just wanted to ask if maybe that was a typo?

  4. Jocelyn (Grandbaby Cakes) says:

    Holy cow does that look absolutely amazing!!! I am in love!

  5. Liz says:

    Thanks Robyn for the nice recipe. Have a Fun Day!

  6. Terry Levesque says:

    Robyn,can i use eggbeaters instead of the 8 eggs?