Cheesy Ham and Spinach Skillet Frittata
A stovetop-to-oven frittata loaded with Swiss cheese, diced ham, wilted spinach, and fresh tomatoes. Eggs and cream create a custardy, set center with crispy edges. Perfect for brunch, lunch, or light dinner. This version uses a quick pan-start method before finishing in the oven, ensuring even cooking and a golden top without flipping.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Whisk eggs, heavy cream, seasoning, cheese, and tomatoes together in a large bowl until well blended.
- 3
Melt butter in a 12-inch ovenproof skillet over medium heat.
- 4
Add ham and spinach; cook until spinach is wilted, about 2 to 3 minutes.
- 5
Pour egg mixture into skillet and gently shake pan to distribute evenly.
- 6
Cook on stovetop without stirring until edges begin to set, about 3 minutes.
- 7
Transfer skillet to oven and bake until center is set, about 20 minutes.
- 8
Remove from oven and let stand 5 minutes.
- 9
Sprinkle with additional cheese if desired before serving.
Tips
Use an ovenproof skillet with a heat-safe handle to safely transfer from stovetop to oven without damaging handles.
Don't stir during cooking; let the frittata set undisturbed on the stovetop for clean edges and even texture throughout.
The 5-minute rest allows carryover cooking to finish the center while the frittata firms up for easier slicing.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 325°F oven for 10 minutes or in microwave for 1 to 2 minutes per slice.
Prepare egg mixture up to 4 hours ahead; cover and chill. Cook ham and spinach just before baking.
Serve warm or at room temperature, cut into wedges. Pairs well with a green salad, crusty bread, or fresh fruit for brunch.
Common Mistakes
Stir the frittata while cooking on stovetop to avoid breaking up the setting structure and losing clean edges.
Use an ovenproof skillet to avoid heat damage or handle failure during oven transfer.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this frittata ahead for meal prep?
Yes. Bake completely, cool, wrap, and refrigerate up to 3 days. Reheat gently at 325°F or microwave individual slices. Freezing is not recommended as the texture becomes watery upon thawing.
What if I don't have an ovenproof skillet?
Transfer the partially cooked egg mixture to a buttered 9x13-inch baking dish after the stovetop step. Bake at 375°F for 15 to 18 minutes until set.
How long does a frittata keep in the refrigerator?
Properly stored in an airtight container, a frittata keeps up to 3 days. It's best eaten within 24 hours for optimal texture and flavor.