This delightful baked frittata with ham, Swiss, spinach, and mushrooms is amazingly delicious and so easy to make. It's cheesy and substantial, but not heavy, and can be served for breakfast, lunch, or dinner.
The cooking technique using a Dutch oven allows for evenly distributed heat and locks in the flavors of the add-ins, which gives the frittata the best texture and taste you could imagine!
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My friend Lisa, from Jersey Girl Cooks, is now a two-time cookbook author!
You may remember her first book, Super Easy Cookbook for Beginners, which was (and still is) a huge hit. I use it all the time because it is just so easy to whip up any of the recipes in that book!
Now she has a new book, The 5-Ingredient Dutch Oven Cookbook, which contains 101 really easy one pot recipes.
There is something for everyone in this book. I decided to make her Ham, Swiss, Spinach, and Mushroom Frittata to show you how easy and tasty these recipes are.
Frittatas are great because you can throw lots of different ingredients in them. This is especially handy if you have some leftovers in the refrigerator that you would like to use up.
You can even use deli meats, or different veggies, and/or add spices like red pepper flakes (if you like some heat) or paprika to change things up a bit.
I like how this recipe easily goes from a few quick stovetop steps, right into the oven to bake the frittata.
Using a Dutch oven for this recipe is key, because everything can be done right in the Dutch oven, and it is actually designed to distribute the heat evenly, so your frittata cooks perfectly all over. The edges even get a little caramelized and crispy, and are so yummy!
I won't ever be making a baked frittata any other way again! The Dutch oven is so convenient and makes it practically impossible to mess this recipe up!
Steps for making a Dutch oven baked frittata
1. Heat the oil
Pour the oil in the Dutch oven and heat on the stove top over medium-high heat.
2. Add the mushrooms
Add the mushrooms into the Dutch oven and cook for 3 minutes, until they start to soften.
3. Add the ham and spinach
Keeping the heat on medium-high, add the ham and spinach to the mushrooms.
Cook for another few minutes, until the spinach is wilted.
5. Prepare the egg mixture
In a large bowl, beat together the eggs and water. Add in the salt, pepper, and cheese.
6. Combine the eggs with the veggies
Pour the egg mixture into the Dutch oven and cook until the eggs start to set.
7. Finish the baked frittata in the oven
Transfer the pot to the oven. Bake uncovered until the frittata is golden and fluffy.
Tips for making your baked frittata
- Make sure to not skip the oil step. The oil is needed to prevent sticking. You may have a tough time removing your frittata from the Dutch oven if you skip this step!
- Don't use metal utensils in your Dutch oven. Wooden and silicone utensils work best. Remember that the Dutch oven can get very hot, so be cautious with plastic, as it may melt.
- Make sure your veggies are softened before you add the eggs. They don't have to be well-cooked, but you will get the best texture of the overall frittata if the veggies you use are not too raw.
- Keep an eye on the frittata as it is baking. Oven temperatures can vary widely, so use the cooking time provided as a guideline, but make sure you check periodically to make sure your frittata isn't getting overdone.
- Store leftovers in the refrigerator. They will keep for a few days and are just as delicious when reheated.
- Don't plan on freezing any leftovers. Frittatas don't freeze well.
You may need...
Here is a great Dutch oven that's perfect for this recipe and all the others in Lisa's 5-Ingredient Dutch Oven Cookbook!
Check out my Dizzy Busy and Hungry store on Amazon for other great kitchen products I love!
Baked Frittata With Ham, Swiss, Spinach, and Mushrooms
Serve with an English muffin and fruit salad (breakfast), or crusty rolls and a nice side salad (lunch or dinner).
If you love this recipe, please give it 5 stars! Enjoy!
Ham, Swiss, Spinach, and Mushroom Frittata
- 2 tablespoons extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1 cup ham, cooked and diced
- 6 ounces baby spinach, chopped
- 8 eggs
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded Swiss cheese
- Preheat the oven to 400 degrees F.
- In a Dutch oven on the stove top over medium-high heat, heat the olive oil. Add the mushrooms and cook for 3 minutes, until they start to soften. Add the ham and spinach. Cook for another few minutes, until the spinach is wilted.
- In a large bowl, beat together the eggs and water. Mix in the salt, pepper, and cheese.
- Pour the egg mixture into the pot and cook, scraping the sides with a silicone spatula. When the eggs have started to cook, turn the heat down to low an cook for about 5 minutes, or until the eggs start to set.
- Transfer the pot to the oven. Bake for 8 to 10 minutes, uncovered, until the frittata is golden and puffy.
- Remove from the oven and let cool for 5 minutes with the lid on, to prevent sticking.
- Loosen the edges with a spatula, cut into wedges, and serve.
- Don't skip the oil, as your frittata may stick to the bottom of the pot.
- Wooden and silicone utensils work best in the Dutch oven. Don't use metal.
- Check the frittata periodically as it is baking. Oven temperatures can vary widely, so use the cooking time provided as a guideline, but check to make sure you are not overcooking.
- Leftovers can be stored int he refrigerator for a few days and reheated when ready to eat. You can also eat the leftovers chilled or at room temperature.
- Don't freeze the leftovers. The freezing and thawing changes the texture and makes the frittata rubbery.
I love that this baked frittata is made all in one-pot, which makes for easier cleanup!
Here are some other easy one-pot recipes for you!
- Everyone loves pasta! Serve this Easy Curry Pasta and Vegetables for a delicious twist on an old favorite. Easy to make and easy to clean up!
- This Beef and Orzo Skillet Meal is a perfect dinner for the busiest of days.
- Super-filling and super-flavorful, this Zucchini Curry Lime Soup is creamy and healthy. Make a big batch and keep leftovers on hand for a quick lunch or light dinner!