Can I use frozen vegetables?

Yes, but thaw and squeeze out excess water first, or the frittata will become watery.

Why does my frittata deflate after baking?

It's normal – the eggs rise from heat and settle as they cool. For maximum fluffiness, don't open the oven door during baking.

Can I make a sweet frittata?

This is a savory dish, but for a sweet version, replace ham with fruits (apples, pears) and add cinnamon – it becomes a baked egg custard.

How to check doneness?

Insert a knife in the centre – if it comes out clean, the frittata is ready. The top should be golden and springy.

Frittata in Spanish

Name: Frittata in Spanish
Total time: 20 min
Yield: 2 порции
Cuisine: International
Ingredients: Onion — 30 g; Salt — 2 g; Spice — 2 g; Chicken egg — 220 g; Ham — 100 g; Bell pepper — 100 g; Semi-hard cheese — 30 g

30min

484g

Nutrition per 100g

170

This Spanish frittata brings a taste of sunny Spain to your table. A tender egg base with juicy vegetables, savory ham, and melted cheese creates a perfect harmony of flavors. Baked to a golden crust, it's ideal for a hearty breakfast, light lunch, or dinner. Simple, quick, and sure to please the whole family!

WHAT YOU WILL NEED

From ingredients

7 products

Vegetables

Spices

Eggs

Meat Filling

Cheese Topping

SIMPLE PROCESS

Step by step recipe

The key to a great frittata is properly sautéed vegetables. Cook the onion and pepper until soft to release their sweetness. The ham adds a salty, meaty note. Whisk the eggs with salt and spices until foamy for a fluffy texture. Bake at 180–200°C (350–390°F) for exactly 10–13 minutes, so the eggs set but stay tender. Sprinkle cheese on top at the end for a golden, melted crust.

Step 1

Preheat oven to 190°C (375°F)

Set the oven to 180–200°C (350–390°F) so it's fully heated by the time you're ready to bake.

Step 2

Prep the vegetables

Slice the onion (30 g / 1 oz) into rings and dice the bell pepper (100 g / 3.5 oz) into small cubes.

Step 3

Sauté onion and pepper

Heat a little vegetable oil in a skillet, add the onion and cook until soft. Add the pepper and sauté for 5 minutes over medium heat. Season with salt and pepper.

Step 4

Whisk eggs and add ham

In a bowl, whisk the eggs (220 g / about 4–5 large) with salt and spices. Dice the ham (100 g / 3.5 oz) and stir it into the egg mixture.

Step 5

Assemble the frittata

Transfer the sautéed vegetables to a baking dish (or use the same skillet if it's oven-safe). Pour the egg-ham mixture evenly over the vegetables.

Step 6

Bake and top with cheese

Bake for 10–13 minutes. In the last 2–3 minutes, sprinkle grated cheese (30 g / 1 oz) on top and return to the oven until melted. Let the frittata rest for 2 minutes, then slice and serve.

CHEF'S TIP

Don't overcook the vegetables

Sauté onion and pepper over medium heat until just tender, not caramelized – they should stay juicy and serve as a flavour base.

Choose your ham wisely

Any cooked ham works – boiled, smoked, or even prosciutto. If using very salty ham, reduce the salt in the eggs.

Let it rest before slicing

After baking, let the frittata sit for 2–3 minutes – it firms up and is easier to cut into clean portions.

Get creative with fillings

Swap bell pepper for zucchini, spinach, or cherry tomatoes to give the dish a new twist.

SUBSTITUTIONS

Add your taste

Ham → chicken or bacon Replace ham with cooked chicken breast or crispy bacon for a richer, smokier flavor.
Bell pepper → zucchini Use zucchini or summer squash instead of pepper – they add tenderness and extra moisture.
Lighter version without cheese Skip the cheese to lower calories – the vegetables and ham keep it tasty.
Vegan frittata Replace eggs with a mix of chickpea flour and water with nutritional yeast, and use smoked tofu instead of ham.

HOW TO STORE

How to Store Spanish Frittata

Cool the frittata completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in a dry skillet or in the oven at 150°C (300°F) for 5–7 minutes. Freeze individual portions for up to 1 month – thaw in the fridge and reheat in the oven.

GOOD TO KNOW