Round egg frittata filled with herbs and greens, cut into slices. Black spatula holding one slice above the rest, all on a circular wooden cutting board.

The ratio of eggs to half and half (or cream) and cheese will give you the delightful richness you’re looking for.

Whatever you’ve got on hand that doesn’t have a lot of water content can make great add-ins, like carrots, greens, beans – even some leftover cooked pasta – but maybe not tomatoes.

Just make sure the egg/cream/cheese combo covers your goodies and there isn’t too much watery liquid left over from the pre-cooking – strain ‘em if need be. 


  • 2 Tbsp olive oil 
  • ½ lb tiny potatoes, sliced thinly 
  • ½ cup ham, diced 
  • 1 ½ cups fresh spinach, cut into ribbons 
  • 2 green onions, sliced 
  • 1 clove garlic, finely minced 
  • Generous pinches salt and pepper, to taste 
  • Pinch smoked paprika 
  • ¼ tsp garlic powder 
  • ¼ tsp onion powder 
  • ½ tsp Dijon mustard 
  • 8 eggs 
  • ¼ cup half and half or heavy cream 
  • ¾ cup shredded cheese, divided 


Preheat oven to 400°. Butter a standard loaf pan (glass is best but whatever you’ve got). 

Heat olive oil in a skillet over medium heat. Add potatoes, 2 Tbsp water and a generous pinch each of salt and pepper.  Cover/cook about 12-15 minutes, until softened. Drain any excess water from the skillet and stir in garlic, ham, spinach and green onions. Cook until spinach is wilted and garlic fragrant. Place add-ins in prepared loaf pan and spread out evenly. 

In medium bowl, whisk together eggs, half and half, Dijon and dry seasonings. Fold in ½ cup of the shredded cheese. Pour over add-ins and top with remaining cheese. Cover with foil and bake until eggs are set, about 15-20 minutes, more as needed. Once eggs are set, remove foil and broil about 2 minutes for a crispy top. Cool for about 5 minutes before serving to make sure eggs are set. 

Go with a combo of the cheese you have on hand. Leftovers to use: steamed broccoli, grilled veggies, cooked pasta, roasted squash.