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Ham and Cheese Frittata
with spinach, orange, pomegranate seed salad

Active: 25 minTotal: 45 min
20161212 ham and cheese frittata nm 4.jpg?ixlib=rails 2.1

Ham and cheese are a classic pair, but instead of putting them in a sandwich, we combine them in this savory frittata. The festive side salad reminds us of the holidays with bright pops of color from oranges and pomegranate seeds.



Ham and Cheese Frittata:
  • Bell peppers, any color - 1/2, diced
  • Ham, deli-sliced - 4 oz, chopped
  • Eggs - 8
  • Cheese, shredded Mexican blend - 1/2 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Yogurt, plain or Greek - 4 Tbsp
Spinach Salad with Pomegranate Seeds and Almonds:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Oranges - 1, peeled and sliced into wedges
  • Spinach, baby - 5 oz (sub other salad greens)
  • Pomegranate seeds - 1/4 cup (look for these already removed from their shell in the refrigerated produce section)
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
  2. Ham - Chop ham. (Can be done up to 3 days ahead)
  3. Eggs - Whisk eggs and fold in cheese, salt and black pepper.


  1. Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making mini frittatas in a muffin pan sprayed with nonstick cooking spray.)
  2. Heat 9" to 10" (22.5 to 25cm) skillet over medium heat. Add cooking oil and then bell peppers to heated oil. Saute until softened, ~3 minutes. Stir in ham.
  3. Pour egg mixture over vegetables (if making in a muffin tin, transfer vegetables to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes (12 to 15 minutes for muffin tin frittatas), until a knife comes out clean.
  4. While frittata cooks, whisk together vinegar, maple syrup and mustard. Whisk while adding olive oil. Slice oranges into segments.
  5. Just before serving, toss vinaigrette with orange segments, spinach, pomegranate seeds and almonds.
  6. Slice frittata and serve with yogurt on top. Enjoy with salad on the side.

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This meal has 16 reviews

We made some extra brussels sprouts with this (they needed to be used up), and they complemented the frittata really well

By: Jenna
Posted: Feb 23, 2017
Diet: Original

This wasn't bad, but I think 20 minutes in the oven is too long. Mine turned out somewhat dry.

By: Michael
Posted: Feb 14, 2017
Diet: Original

So hungry afterwards

By: Daria
Posted: Jan 20, 2017
Diet: Original

Replaced 4 of the eggs with egg whites and added hot sauce.

By: Alyson
Posted: Dec 30, 2016
Diet: Original

Liked the simplicity, but surprisingly wasn't very flavorful. I think I'd add onions next time.

By: Tara
Posted: Dec 20, 2016
Diet: Original

Flavors were kind of bland and the salad a bit too sweet. Liked the muffin tin suggestion.

By: Johann
Posted: Dec 19, 2016
Diet: Paleo