Protein-rich dish with ham, cheddar, spinach, and tomatoes baked in one pan for easy mornings.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese
→ Meats
05 - 1 cup diced cooked ham
→ Vegetables
06 - 1 cup baby spinach, chopped
07 - 1/2 cup cherry tomatoes, halved
08 - 1/4 cup finely chopped red onion
→ Spices & Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon garlic powder
12 - 1 tablespoon fresh chives, chopped
→ Oils
13 - 2 tablespoons olive oil
# How to Make It:
01 - Set oven to 375°F and allow to fully preheat.
02 - In a large mixing bowl, whisk together eggs and milk until fully combined. Add salt, black pepper, and garlic powder while whisking. Stir in shredded cheddar cheese and grated Parmesan cheese until evenly distributed.
03 - Heat olive oil in a 10-12 inch oven-safe nonstick skillet over medium heat. Add chopped red onion and sauté for 2-3 minutes until softened and translucent.
04 - Add diced ham, chopped spinach, and halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes, stirring occasionally to distribute ingredients evenly.
05 - Pour the prepared egg mixture evenly over the ham and vegetables in the skillet. Use a spatula to gently distribute the filling throughout the pan.
06 - Cook on the stovetop over medium heat for 2-3 minutes until the edges just begin to set around the perimeter of the skillet.
07 - Carefully transfer the skillet to the preheated oven and bake for 15-18 minutes until the center is just set and the top is lightly golden brown.
08 - Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing. This resting period helps set the structure for clean portioning.
09 - Slice the frittata into wedges using a sharp knife. Garnish with fresh chives if desired. Serve immediately while warm or allow to cool completely for meal preparation.
