Spinach And Ham Frittata


Fresh and delicious spinach from our kitchen garden, made into an awesome spinach and ham frittata. Ready in less than half an hour, recipe for 4.

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Spinach and ham frittata
Veronique van Ohmydish

Made by Véronique

Published at 2016-05-23, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-03-2021

25 minutes 4 people Main course
Spinach and ham frittata


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  • 100 gram of fresh spinach leaves
  • 3 slices of cooked ham
  • 6 eggs
  • 2 medium-sized potatoes
  • 4 white button mushrooms
  • 4 sun-dried tomatoes + some oil from the jar
  • 1 shallot
  • 2 garlic cloves
  • 100 gram feta cheese
  • pepper and salt to taste
Spinach and ham frittata ingredients
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Kitchen equipment

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  • large skillet suitable for the oven, if you don't own one you can also place a lid on the skillet and cook it on low heat instead of the oven
  • oven
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • salad spinner
  • medium-sized bowl
  • whisk

Spinach And Ham Frittata

25 minutes 4 people Main course

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Preparation -- 10 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Peel and finely chop the shallot and garlic cloves. Peel the potatoes and cut them into not too thick slices.

Use a mushroom brush or paper kitchen towel to clean the mushrooms and cut them into slices. Make sure your spinach is rinsed very well and then dried with a salad spinner.

Cut the cooked ham into cubes and the sun-dried tomatoes into pieces. Beat the eggs in a bowl with pepper and salt.  

Fresh spinach from our kitchen garden
Fresh spinach from our kitchen garden

Cooking the spinach and ham frittata -- 15 minutes

If you have some oil from the jar of sun-dried, heat it up on medium-low heat. If you don't, just use regular olive oil. Add the potato slices and cook them for about 3 to 4 minutes.

Then add the mushroom slices and after a few minutes, you'll add the spinach leaves. You'll probably have to add the spinach into batches, then also add in the chopped shallot and garlic.

To complete the frittata, add the chopped sun-dried tomatoes and ham and combine. Then pour over the beaten eggs and crumble the feta cheese on top. Place the skillet into the oven for about 10 minutes, or until the frittata is firm.

Enjoy the spinach and ham frittata with a lovely green salad!

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