Save It This buttery spinach ham and cheese frittata is my go to solution for busy evenings and fridge clean outs. It brings together spring greens creamy cheddar and leftover ham in one oven ready meal that disappears before it even cools. Think fluffy eggs and golden top every time you bake.
I first whipped this up on a chilly Sunday when my farmers market haul was just too good to ignore. Now it is a regular player in our dinner rotation and always makes lunch the next day more exciting.
Ingredients
- Eggs: They create the tender custardy texture in every bite and give the dish lift. Select pasture raised eggs when possible for rich flavor and color
- Seasonal spinach: Fresh spring or baby spinach adds vibrancy and soft earthiness. Look for deeply green crisp leaves without soggy spots
- Ham: Adds salty savory depth and helps make the frittata more filling. Choose thick cut cooked ham or quality leftovers
- Cheddar cheese: Melts to create a gooey layer throughout and on top. A sharp cheddar gives extra punch. Shred it yourself for best melting
- Milk: Lightens the eggs for a soft tender finish. Whole milk is best for creaminess
- A little salt and black pepper: To enhance all the flavors without overwhelming the dish
Instructions
- Prepare the Greens:
- Wash spinach thoroughly then pat leaves dry. If using mature spinach remove any thick stems. Roughly chop to ensure even distribution in the frittata
- Preheat and Grease the Pan:
- Heat your oven to 175 degrees Celsius. Swirl a few drops of olive oil or a pat of butter inside an ovenproof skillet or ceramic baking dish to coat bottom and sides so the eggs release easily
- Assemble Wet Ingredients:
- In a large bowl whisk eggs vigorously until fully blended and slightly frothy. Pour in milk a pinch of salt and pepper and whisk again to combine
- Layer Fillings:
- Scatter spinach and diced ham evenly in the prepared pan. Reserve a little cheese for the top then sprinkle most of it over the ham and greens for even coverage
- Add Egg Mixture:
- Pour the egg and milk blend slowly over the fillings. Use a fork or spatula to nudge the fillings so eggs seep into all the corners
- Top and Bake:
- Scatter the remaining cheese across the surface. Bake uncovered for 18 to 25 minutes until top is puffed and golden and center barely jiggles when shaken
- Rest and Serve:
- Let the frittata sit at room temperature a few minutes before cutting so it sets and slices cleanly. Enjoy warm or at room temperature
Save It Cheddar is my favorite here for its nostalgic comfort and sharpness. My kids once insisted on adding extra cheese just along the edges and we all agreed the crispy bits were the best part.
Storage Tips
Store leftover frittata slices in an airtight container in the fridge for three days. They reheat well in a skillet over low heat or can be enjoyed cold for an easy lunch.
Ingredient Substitutions
Try Swiss or Gruyère cheese in place of cheddar for a nuttier taste. If you do not have ham cooked bacon or sautéed mushrooms work great too.
Serving Suggestions
Pair with a crisp salad or roasted potato wedges for a complete meal. Some homemade bread to soak up the eggs is always a hit at our table.
Cultural and Seasonal Notes
Frittata is Italy’s answer to the omelette offering endless options for using seasonal produce. Spring spinach makes it especially tender but you can swap in chard or kale as the seasons change.
Seasonal Adaptations
Add a handful of fresh peas for a spring frittata special Use sun dried tomatoes with spinach for more depth In summer swap spinach for zucchini ribbons and a little fresh basil
Success Stories
I tried this recipe for a friend’s picnic and it was the first thing gone from the basket. Kids loved the cheesy top adults appreciated how hearty it was and everyone wanted the recipe before dessert.
Freezer Meal Conversion
Let the baked frittata cool to room temperature then slice and wrap tightly in foil or plastic. Freeze pieces in a bag and reheat gently in the oven for a quick hot breakfast or dinner any time.
Save It This frittata disappears quickly at my table and always brings a touch of comfort. Try it with different greens or cheeses for a new twist every season.
Recipe FAQs
- → What type of ham works best in this frittata?
Cooked or smoked ham, diced or shredded, brings a savory boost. Use thick-cut ham for chunky texture or finely diced for even distribution.
- → Can I use a different cheese besides cheddar?
Absolutely! Gruyère, Swiss, or mozzarella also complement the flavors well. Choose a cheese that melts nicely.
- → Should spinach be cooked before adding?
Fresh spinach can be wilted briefly in a pan before mixing in. If using baby spinach, it can go in raw for a more tender bite.
- → How do I keep the frittata fluffy?
Beat eggs thoroughly with milk to incorporate air, and cook the mixture gently over medium-low heat to avoid overcooking.
- → Can I make this dish ahead?
Yes, the frittata can be made in advance and stored covered in the refrigerator. Reheat slices gently or enjoy cold.