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Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and slightly frothy. Set aside.

Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the diced yellow onion and bell pepper and cook for 5-7 minutes, or until softened.

Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the diced cooked ham.

Pour the egg mixture evenly over the vegetables and ham in the skillet. Sprinkle the shredded cheddar cheese over the top.

Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.

Remove the frittata from the oven and let it rest for 5 minutes before slicing into wedges and serving.


Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and slightly frothy. Set aside.

Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the diced yellow onion and bell pepper and cook for 5-7 minutes, or until softened.

Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the diced cooked ham.

Pour the egg mixture evenly over the vegetables and ham in the skillet. Sprinkle the shredded cheddar cheese over the top.

Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.

Remove the frittata from the oven and let it rest for 5 minutes before slicing into wedges and serving.
