Healthy Ham and Mushroom Frittata Recipe (So good!)

This delicious Ham and Mushroom Frittata is an easy recipe that never fails! It is loaded with delicious savory flavors, made with just a few simple ingredients, perfect for any meal of the day, and ready in 30 minutes!

Whenever I need to make a quick breakfast, a light lunch, or a weekend brunch that is a bit fancier, this Ham and Mushroom Frittata is my go to recipe. It is similar to a crustless quiche, but it has a lower ratio of dairy to eggs, making it more eggy and firmer than a quiche, which is more silky and smooth.

My Healthy Ham and Mushroom Frittata will teach you the basic techniques, which you will be able to use to make countless frittata variations. You will learn how to get that perfect fluffy and creamy texture and golden top. Moreover, you’ll discover how simple ingredients like eggs, ham, and mushrooms transform into something that feels much more elegant and gourmet than a basic scrambled egg breakfast.

But What Is a Frittata?

A frittata is a classic Italian egg dish similar to a crustless quiche or omelet, but which has a slightly different texture and uses a different cooking method. The name “frittata” comes from the Italian word friggere, meaning “to fry”. It is made by whisking eggs together with a variety of ingredients like meats, cheeses, vegetables, and some dairy, like milk, heavy cream or half-and-half. The mixture is slowly cooked on the stovetop and finished in the oven, which gives it its distinctive light, fluffy, and tender texture.

Best Tips for Making This Ham and Mushroom Frittata

Here are the most important tips for making the best frittata every single time:

– cook mushrooms (or any veggies) separately – sauté the mushrooms until nice and golden, making sure all the moisture has evaporated. This way, you prevent the frittata from becoming watery.

– cook the ham or use pre-cooked ham – warm the ham through and cook until it is a bit caramelized and it develops a nice flavor.

– whisk the eggs well – beat the eggs well, until they are light and frothy. This incorporates more air and makes the frittata lighter, fluffier, and more tender.

– add dairy – adding a splash of heavy cream, half-and-half, milk, sour cream or even water makes the frittata creamy, tender, and soft.

– use an oven-safe skillet – cast iron or a non-stick frying pan works best. Start on the stovetop, and finish in the oven.

– medium-low heat – cooking gently on a medium-low heat is key. This way, the bottom of the frittata sets without burning.

– don’t overbake the frittata – let the frittata bake until the center is just set and seems slightly jiggly. It will keep cooking from the residual heat as it rests.

– season well – make sure the eggs are well seasoned with salt, pepper, maybe some smoked paprika or garlic powder, which will enhance all of the other flavors of the frittata.

– let rest before serving – let the frittata sit for a few minutes after baking to set and make slicing easier.

– use leftovers – frittata is the perfect recipe for using up leftovers in your fridge: onions, spinach, ham, sausages, peppers, asparagus, cheeses, etc.

Make Ahead and Storage of Ham and Mushroom Frittata

Frittata is one of those dishes that work great for meal prep. You can cook the frittata ahead, then after cooling completely, slice and store in an airtight container in the refrigerator for up to 3-4 days.

If you want to freeze the frittata, wrap each slice in plastic wrap then in foil, place in a freezer bag, and freeze up to 2 months.

REAHEATING

Oven

When reheating the frittata from the fridge, place the slices on a baking tray lined with baking paper, cover with foil to prevent them from drying out, and bake at 350°F (175°C) for about 10-15 minutes, or until heated through.

In case of frozen slices, let the frittata thaw in the fridge overnight, then reheat as directed above.

Microwave

Place the frittata slice on a microwave-safe plate, cover with a paper towel and microwave on high for 40-50 seconds per slice, or until it is warmed through. Do not overheat the frittata, as it can make the eggs dry and rubbery.

Air fryer

In case of frozen slices, let the frittata thaw in the fridge overnight. Preheat your air fryer to 275-300°F (135-150°C). Place the frittata slices in the air fryer basket and heat for 15-20 minutes, or until heated through.

SERVE COLD

Frittata is one of those dishes that is just as delicious served cold. And this makes it a perfect on-the-go breakfast, snack or packed lunch.

 

What to Pair with This Ham and Mushroom Frittata

The Ham and Mushroom Frittata is a dish that works wonderfully for just about any time of the day and any meal – breakfast, brunch, lunch, or dinner. So your sides can be lighter and fresh in the morning, or more hearty and consistent in the evening. Here are a few pairing ideas for this delicious frittata.

Breakfast: Frittata with a fresh mixed greens salad (or a creamy cucumber and tomato salad), hashbrowns, sliced tomatoes or avocado.

Brunch: Frittata with a fresh mixed greens salad, (or a creamy cucumber and tomato salad), fresh fruit and a cocktail (Mimosa, Bellini, Screwdriver, Bloody Mary)

Dinner: Frittata with roasted vegetables (roasted asparagus with lemon, grilled Mediterranean vegetable skewers, sautéed spinach, grilled/roasted red peppers, steamed broccoli/green beans), roast potatoes with rosemary and garlic, some crusty or garlic bread, a light salad and a light white or red wine (Sauvignon Blanc, Pinot Grigio, Pinot Blanc, Pinot Noir, champagne, Lambrusco)

 

What You’ll Need for This Ham and Mushroom Frittata

Key ingredients:

– diced ham

– mushrooms

– medium onion

– spinach

– eggs

– heavy cream (or half-and-half)

– cheddar cheese (or Gruyere cheese)

– Parmesan cheese

– garlic

– butter (or olive oil)

– salt

– pepper

Equipment:

– ovenproof skillet (ideally a 10- or 12-inch cast iron pan or non-stick oven-safe skillet with a handle safe for oven use. This way, you can cook the frittata on the stovetop and finish it in the oven.)

– large mixing bowl

– cutting board

– whisk or fork

– Chef’s knife

– silicone spatula

– oven mitts

– cheese grater

– measuring cups and spoons

Ham and Mushroom Frittata at a Glance

Step-by-step Guide to This Ham and Mushroom Frittata

(for the exact measurements, please see the recipe card below)

1. Prepare your ingredients

Dice the ham, slice the mushrooms and onions, and shred the cheeses.

2. Whisk the eggs

In a large bowl, whisk the eggs, heavy cream, salt and pepper until frothy to incorporate more air. Stir in the Cheddar and Parmesan cheese. Set aside.

3. Sauté the onions and mushrooms

In an ovenproof skillet melt the butter (olive oil) and sauté the onions until nice and soft. Then, add the mushrooms and garlic and cook until all moisture evaporates, otherwise the frittata will be watery.

4. Add the ham and the spinach

Once the mushrooms are cooked, add in the diced ham and cook until warmed through and a bit caramelized around the edges. Then, add the spinach and stir a few times until wilted.

5. Add the egg mixture

Pour the whisked eggs over the mushroom and ham mixture. Cook on medium heat until the eggs start to bubble, then lower the heat to medium-low. Using a silicone spatula keep pulling the eggs from the sides to the center letting the uncooked egg fill in that space. This will fluff up the frittata giving it more height. Once the eggs start to set around the edges and on the bottom of the pan, it’s time to transfer the skillet to the oven. Before placing the frittata in the oven, arrange a few sliced mushrooms on top and drizzle them with oil, so they don’t dry out.

6. Transfer the frittata to the oven

Place the frittata in the oven and bake for another 10-12 minutes, until the center looks just slightly jiggly. The eggs will continue to cook after removing the skillet from the oven. The frittata should be nice and golden, but still have a tender and creamy texture.

7. Remove from the oven and enjoy

Once the frittata is cooked but still looks a bit moist in the middle, remove from the oven and let rest and set for 8-10 minutes. Enjoy!

Frequently Asked Questions:

What is the secret to the fluffy frittata?

The secret to making a fluffy frittata are the following: whisk the eggs really well to incorporate air, this will make the frittata lighter and fluffier. Also, add a splash of dairy (ideally heavy cream, but also half-and-half, milk, or even yogurt can be added), which will keep the frittata tender. While cooking the eggs on the stovetop, keep scrapping the bottom of the pan with a silicone spatula bringing in the cooked eggs towards the center (see the recipe card below). And last but not least, it is crucial to cook the frittata on a gentle heat which will ensure that it actually puffs up and does not burn or become dense and rubbery.

How to not overcook a frittata?

The key to not overcooking a frittata is to use a medium-low heat until its edges are just set, then transfer it to the oven. Bake until it starts to become golden around the edges but the center is still a bit moist with a slight jiggle. Don’t forget that the frittata will continue to cook from the residual heat of the pan. So waiting until it looks completely cooked, will result in an overcooked frittata.

What’s the difference between a frittata and an omelet?

There are a few differences between a frittata and an omelet. A frittata is cooked slowly on the stovetop then finished in the oven, whereas an omelet is cooked quickly on the stovetop and has a slightly runny center. The frittata is fluffier and thicker and filled with plenty of ingredients, which are cooked first, while an omelet is quite thin and only has a few ingredients folded directly inside. A frittata is served cut into wedges like a pie and serves quite a few people, while an omelet is served whole, as an individual portion.

Is frittata healthier than quiche?

Usually, a frittata is healthier than a quiche, as it is a crustless quiche, so it has fewer calories and carbs. Also, a quiche has more cream, whereas a frittata has more eggs, which means less fat. This makes the frittata a great option for a healthy, protein-packed meal. However, if the frittata is loaded with heavy cream, cheeses, meats, and less veggies, there won’t be much difference between the two.

Can I use plain yogurt instead of cooking cream?

Yes, yogurt can be used to replace the cream in a frittata. It is best to use full-fat Greek yogurt which makes the frittata creamier with a tangier flavor. Be careful when adding the yoghurt as it can curdle from the heat. Yoghurt is less rich than cream, so the texture of the frittata will be slightly different, but still delicious.

This Healthy Ham and Mushroom Frittata brings together simple, wholesome ingredients for a light yet satisfying meal that fits perfectly into any healthy eating routine. Whether you’re looking for a delicious breakfast recipe, a weekend brunch idea, a quick lunch on the go, or even a healthy dinner option, this easy frittata recipe will make your ordinary days feel a little more special.

And if this recipe finds its way to your table (and I truly hope it does!), please drop a comment below. I love hearing about the creative ways you make these recipes work for your family.

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