This delightful baked egg 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.
👩🏻🍳 Why You'll Love This Frittata
The cooking technique using a Dutch oven allows for evenly distributed heat and locks in the flavors of the add-ins, which gives the egg frittata the best texture and taste you could imagine!
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.
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!
🥘 Ingredients Needed
- olive oil - helps your frittata get crispy and golden.
- mushrooms - add a hearty, earthy taste.
- ham - can be substituted for whichever kind of meat you prefer, but ham is absolutely delicious paired with all of the flavors in this egg frittata.
- spinach - healthy and so easy to incorporate into a breakfast dish like this one.
- eggs - it's impossible to have an egg frittata without the eggs!
- salt and pepper
- Swiss cheese - provides lots of salty, cheesy flavor!
- In a Dutch oven, heat the olive oil over medium-high heat. Add mushrooms and cook for 3 minutes, or until they start to soften.
- Meanwhile, in a separate bowl, beat the eggs with the water, then mix in the salt, pepper, and cheese.
- Add ham and spinach to the mushrooms and cook until the spinach is wilted.
- Pour the egg mixture into the pot. Be sure to scrape down the sides as this cooks for about 5 minutes, until the eggs are starting to set.
- Transfer to the oven and bake for 8-10 minutes at 400 degrees F, uncovered.
- Remove from the oven and cover with a lid, then allow to sit for 5 minutes. Loosen the sides with a spatula and serve.
This frittata is composed of, of course, eggs, as well as meat, vegetables, and cheese. Most frittatas include these components in varying combinations, and they're all delicious!
While an omelet is typically cooked quickly over higher heat, a frittata is usually cooked over a longer period of time. Omelets are also typically served hot, whereas frittatas can be served at room temperature, which makes them perfect to prepare ahead of time!
Once the edges are golden brown and slightly separating from the sides of the dish and the center is no longer jiggly, this is a good indication that your frittata is done cooking.
Overcooking the eggs is the number one reason for deflation in a frittata. This is why it's important to remove the frittata when the center is not jiggly but also not fully cooked. Allowing it to rest will ensure that the eggs finish cooking without becoming overdone.
A cast iron skillet or Dutch oven are some of the best option for cooking frittatas since they are exceptional at distributing heat. Any kind of oven safe skillet will get the job done.
💭 Other Helpful Tips
- 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 egg 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 egg 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.
An egg frittata is the perfect versatile recipe; it works as a hearty breakfast for a special occasion and is also a fantastic option as a breakfast for dinner. This customizable and delicious one-pot dish is something you have to try!
- Use various deli meats, different veggies like bell pepper and squash, and/or add spices like red pepper flakes (if you like some heat) or paprika to change things up a bit.
- For a version of this recipe with less fat, you can use mostly egg whites. Just be sure that for every whole egg you're not using, you replace it with two egg whites. Typically it's best to leave at least one whole egg in the recipe, but feel free to experiment and see what works for you!
🥗 Suggested Side Dishes
This egg frittata pairs perfectly with a delicious Berry Salad for a hearty and filling breakfast.
For something like a light lunch, try it with this Fruit and Vegetable Salad.
🍲 More One-Pot Recipes
- 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!
Egg Frittata with Ham, Swiss, Spinach, and Mushrooms
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Ham, Swiss, Spinach, and Mushroom Egg 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
- ½ teaspoon salt
- ½ 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.2 tablespoons extra-virgin olive oil, 8 ounces mushrooms, sliced, 1 cup ham, cooked and diced, 6 ounces baby spinach, chopped
- In a large bowl, beat together the eggs and water. Mix in the salt, pepper, and cheese.8 eggs, 2 tablespoons water, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 cups shredded Swiss 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 in the 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.
Update Notes: This post was originally published in March 2019, but was republished with tips, step by step photos, and a recipe change in July 2021.
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