Ham and Spinach Frittata is a snap to assemble, quick to bake, and can be adapted to add in your favorite fillings! We love making homemade frittata for Sunday brunch, but it’s easy enough to be a weekday breakfast too (or even dinner)! 

Frittata is a very versatile recipe and you can add any combination of ingredients you’d like! This easy frittata recipe can even be made into spinach frittata muffins for a make ahead breakfast on the go! It’s easily made ahead and reheats well. Just add a side of home fries!

Ham and Spinach Frittata baked and served

What is Frittata?

Like a quiche recipe, frittatas are egg-based recipes, but frittatas are crustless, which makes them perfect for people following a gluten free, Paleo or even a Keto diet (if you skip the potatoes). Both low carb and healthy! It’s similar to an omelet but can be easily scaled to serve a lot of people.

The other difference between a quiche and a frittata is the ratio of egg/dairy; a frittata only has a bit of dairy.

How to Cook a Frittata – There are a different ways to make a frittata, one being to cook the eggs stovetop until almost set and then broil/bake to cook the top. However, I find it easier just to bake frittata in the oven.

Ham and spinach frittata ingredients in a pan

How to Make Frittata

This spinach frittata recipe is a cinch because…well, eggs! Eggs are the perfect base for anything whether it’s breakfast, lunch, or dinner. Here’s how you make a frittata:

  1. Preheat the the oven.
  2. Cook your add-ins in an oven proof pan (potatoes, ham, spinach, and green onions).
  3. Whisk eggs, milk, and seasonings and pour over the add-ins. Top with cheese.
  4. Bake until the eggs are set, about 10 to 12 minutes. For a crispy top, broil for about 1 to 2 minutes.

Cool for about 5 minutes before serving to make sure the eggs are set and the cheese is perfectly melted! It’s simple to make and tastes great!

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Piece of ham and spinach frittata on a metal spatula

Creative Add-Ins

You can mix and match the ingredients for this easy frittata! Fresh or frozen spinach can be used in this recipe! Cook your add ins (except cheese of course) and bake in the oven! Whatever is in the fridge and pantry can be tossed into a frittata from potatoes and leftover spaghetti to Roasted Butternut Squash, steamed broccoli or even Grilled Zucchini!

Swap out the cheddar cheese (or add some crumbled feta or goat cheese). Why not try a spinach mushroom frittata or a spinach feta frittata? Cheese is an excellent complement to eggs, any way you look at it!

Can You Freeze Frittata?

A frittata keeps for a few days in the fridge and reheats beautifully! It’s perfect to make ahead for lunches but it’s also great to put between a couple of slices of bread for lunch!

If you’d like to keep it longer than that, you can freeze a frittata. Freezing egg-based dishes is easy. Make sure the frittata is fully cooled and then portion as desired and place in freezer containers or freezer bags. Egg-based dishes are easy to reheat in the oven or microwave.

This spinach frittata recipe doesn’t disappoint when it comes to simple in every way!

Ham and Spinach Frittata baked and served
4.92 from 23 votes↑ Click stars to rate now!
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Ham & Spinach Frittata

This ham and spinach frittata is a snap to assemble, quick to bake, and can go anywhere in a moment’s notice! Perfect for a Sunday brunch or a weekday breakfast. 
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • ½ pound baby potatoes sliced
  • ½ cup ham diced
  • 1 ½ cups fresh spinach torn (or ½ cup frozen spinach)
  • 2 green onions sliced
  • ¼ teaspoon seasoned salt or to taste
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon black pepper
  • 8 eggs
  • ¼ cup half and half
  • ½ cup cheddar cheese divided


  • Preheat oven to 400°F.
  • Heat olive oil over medium heat in a 10" skillet. Add potatoes and 2 tablespoons water. Season with salt and pepper and stir. Cover and cook over about 10-15 minutes or until softened.
  • Stir in ham, spinach, and green onions until hot and spinach is wilted.
  • In a medium bowl, combine eggs, half and half, dry mustard and seasonings. Pour over potato mixture. Top with cheese.
  • Bake 10-12 minutes or until eggs are set. Broil 1-2 minutes.
  • Remove from the oven and cool 5 minutes before cutting. Serve warm.
4.92 from 23 votes

Nutrition Information

Calories: 191 | Carbohydrates: 6g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 182mg | Sodium: 356mg | Potassium: 292mg | Fiber: 1g | Vitamin A: 1110IU | Vitamin C: 7.2mg | Calcium: 125mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
Spinach Frittata cut and ready to serve under a title.
Spinach Frittata cut and ready to serve with writing.
Spinach Frittata cut and ready to be served with title.
Ingredients for a ham and spinach frittata and a slice of frittata under a title.



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. It took me 20 minutes to prep and at least 35 minutes cooking (between cooking the potatoes and baking). I added chopped peppers and topped with sliced tomatoes. Also added extra seasoning.
    BUT, it was very good and will definitely do again.4 stars

  2. I made this for dinner yesterday, served with salad, it went down well with the whole family and super easy to make. I totally forgot the cheese but it was great without it anyway! Will definitely make it again.5 stars

  3. I scaled this recipe down to make a 6 egg frittata in an 8 inch skillet, since that’s what I had handy. I can’t think of a better way to use those holiday leftovers. I also subbed greek yogurt for half-and-half because I didn’t have any half-and-half on hand. Yum, yum, yum! Love it!5 stars

  4. So, I baked them in muffin tins (for little hands to hold and to have breakfast for many mornings) and used frozen shredded (hash brown) potatoes. I also switched the cheddar for mozzarella and instead of mixing it into the mixture, I did a layer of mixture some cheese and then the rest of the mixture to give it a cheesy center (which is yum-mazing!) I also left out the green onions and spices except for the salt because I am feeding a 15 month old and 3 year old and was trying to keep it mild. (I also used a chopper for the ham so that I could get it small enough to not worry about the 15 baby choking) I then freeze them, grouped 2-4 in each sand which bag and they microwave straight from frozen great! It’s great for an on-the-go breakfast that I made and feel good about giving them. My kids are extremely picky eaters but they love these and at least I can say that they had a good breakfast.5 stars

    1. So glad these worked for them Beth! I love the cheesy centers, that sounds so fun :)