Ham and Spinach Skillet Frittata
A hearty oven-finished frittata packed with smoky deli ham, fresh baby spinach, and tender green onions. The eggs set beautifully in a cast iron skillet, creating a golden, fluffy texture that's perfect for brunch, lunch, or light dinner. Fresh tomatoes add a bright finish to this protein-rich dish that feeds a crowd effortlessly.
Ingredients
Instructions
- 1
Heat oven to 425F
- 2
Heat oven-safe skillet over medium-high heat
- 3
Add oil to heated skillet, then ham, spinach, and green onions until spinach wilts
- 4
Pour egg mixture over vegetables and ham, stirring to combine
- 5
Transfer skillet to oven and bake until eggs are set and knife inserted in center comes out clean
- 6
Slice and serve topped with tomatoes and extra green onions
Tips
Use a 10.5 to 12 inch oven-safe skillet for best results, adjusting size based on servings needed.
Test doneness by inserting a knife in the center - it should come out clean when eggs are fully set.
Let frittata rest 2-3 minutes before slicing to prevent it from falling apart.
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead and reheated gently in oven
Serve warm or at room temperature
Common Mistakes
Use oven-safe skillet to avoid handle damage
Don't overcook or eggs become rubbery
Substitutions
FAQ
Can I make this ahead of time?
Yes, frittata can be made up to 1 day ahead and reheated gently in a 300F oven until warmed through.
What if I don't have an oven-safe skillet?
Transfer the cooked filling to a greased baking dish, top with egg mixture, and bake as directed.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently or enjoy cold.