Baked Frittata with Ham, Swiss, Spinach, and Mushrooms

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.

It’s almost too pretty to eat, but you won’t be able to resist digging into this delicious frittata made in a Dutch oven!

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.

A slice of this baked frittata makes a great breakfast, lunch, or dinner!

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

Tips for making your baked frittata

1. 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!
2. 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.
3. 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.
4. 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.
5. Store leftovers in the refrigerator. They will keep for a few days and are just as delicious when reheated.
6. Don’t plan on freezing any leftovers. Frittatas don’t freeze well.

Making the frittata in a Dutch oven locks in all the delicious flavors of the add-ins!

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

Print Recipe

Recipe Author: Kristin

This delightful baked frittata with ham, Swiss, spinach, and mushrooms is amazingly delicious and so easy to make using a Dutch oven!

CourseEntree

CuisineAmerican

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings6

Ingredients

• 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

Instructions

• 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.

Video

Notes

Recipe provided courtesy of The 5-Ingredient Dutch Oven Cookbook by Lisa Grant from JerseyGirlCooks.com.

1. Don't skip the oil, as your frittata may stick to the bottom of the pot.
2. Wooden and silicone utensils work best in the Dutch oven. Don't use metal.
3. 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.
4. 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. 
5. Don't freeze the leftovers. The freezing and thawing changes the texture and makes the frittata rubbery.

Nutrition

Calories: 259kcal | Carbohydrates: 4g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 245mg | Sodium: 672mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3030IU | Vitamin C: 8.7mg | Calcium: 407mg | Iron: 2.3mg

Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Are you an empty nester? Here are some baked frittata recipes for two!

Check out this toaster oven baked frittata for two recipe, or this 15-minute parmesan frittata for two!

Enjoy!

 

Baked frittata with ham, Swiss, spinach, and mushrooms.