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Ham and Spinach Frittata
with tomatoes / green onions

Active: 35 Total: 50

Ham and spinach give this weeknight-friendly frittata great color and flavor. Top it with chopped tomatoes.



Ham and Spinach Frittata:
  • Ham, deli-sliced - 8 oz , finely chopped
  • Green onions - 2 stalks , finely chopped, white and green parts combined, plus more for topping
  • Tomatoes, medium - 2 , chopped (sub cherry or grape tomatoes)
  • Eggs - 10 , whisked
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Baby spinach - 5 oz


  1. Ham - (If prepping right before cooking, get oven heating first.) Finely chop ham. (Can be done up to 5 days ahead)

  2. Green onions /  Tomatoes - Prep as directed.

  3. Eggs - Whisk eggs with salt and black pepper. 

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  1. Heat oven to 425F / 218C.

  2. While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)

  3. To heated skillet add cooking oil and then ham, spinach, and green onions until spinach is wilted, 5 to 7 minutes.

  4. Pour egg mixture over vegetables and ham, stirring to combine.

  5. Transfer skillet to oven and bake for 15 to 17 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)

  6. Slice frittata and serve with tomatoes and extra green onions on top. Enjoy!



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