You know that moment when everyone’s staying for brunch and you’re staring at your fridge like… what am I going to do with all these people??
This frittata. THIS FRITTATA. It’s the answer to every “oh we can just bring something” text ever sent. Twenty-six eggs, a mountain of ham and mushrooms, melty cheddar, and enough spinach to feel vaguely virtuous.
Bakes in one pan. Feeds a small army. Looks gorgeous straight from the skillet. And the leftovers? Even better cold at midnight. You know how it goes.
This is the one I make for Easter, Christmas morning, my mother-in-law’s birthday, basically any time more than four hungry humans show up at my house. It’s reliable. It’s delicious. And yes, you’ll need two cartons of eggs. Worth it.
What Pan to Use for a Large Frittata
A 26-egg frittata is NOT a small operation. Your pan choice will save or ruin the whole thing:
- Go with a 12-inch oven-safe skillet. Cast iron is king (stovetop to oven seamlessly, with golden edges and even cooking). Stainless steel works too, just add more butter to prevent sticking.
- Skip the shallow sauté pans. You need AT LEAST 2.5 inches of side height or the eggs will puff right over the edge (26 eggs rise more than you’d think).
- Nonstick is fine, but check the oven-safe rating. Many coatings max out at 350°F, and we need 375°F.
- No plastic handles. Removable handles are a bonus for clean oven transfers.
- Cast iron wins for the best bottom crust, no contest.
How to Avoid a Watery Frittata
A watery frittata is a sad frittata. Here’s how to keep yours dense and sliceable.
- SALT THE MUSHROOMS. Toss them with a pinch of salt and let sit 10 minutes before cooking. They’ll release liquid you can then cook off completely (this is the secret to deeply browned mushrooms).
- SQUEEZE THE SPINACH. After wilting, press it against the pan or transfer to a colander and squeeze hard. Six cups of spinach holds a shocking amount of water.
- DRY THE PEPPERS. Pat jarred roasted red peppers with paper towels first. They’re swimming in brine that will sabotage your set.
- COOK VEGGIES DOWN. Mushrooms should be golden, not just softened. A drier base means a firmer frittata.
- GENTLY WHISK. Overworking makes the eggs tough and rubbery. Mix just until combined.
Make-Ahead & Reheating Tips
MAKE-AHEAD? Absolutely. Let the frittata cool COMPLETELY, then cover and refrigerate for up to 4 days. For longer storage, slice and freeze individual portions in airtight containers (or wrap tightly in plastic and foil) for up to 2 months.
Reheating: For best texture, reheat slices in a 350°F oven for 10-15 minutes, or until warmed through. The microwave works in a pinch (about 1 minute per slice) but can make the eggs rubbery. For a crispy edge, reheat in a nonstick skillet over medium heat for 2-3 minutes per side. If frozen, thaw overnight in the refrigerator before reheating, or add a few extra minutes to the oven time.
What to Serve with Frittata
- FRESH GREEN SALAD. A sharp vinaigrette cuts right through the richness. Stick with mixed greens and a lemon-based dressing. Simple is best!
- CRUSTY BREAD. Essential for mopping up every last bite. A warm baguette or sourdough works wonders. Butter it up if you dare.
- LIGHT FRUIT PLATTER. Sweetness balances the savory ham and cheese. Grab seasonal berries or sliced melon. Prep it ahead for zero stress.
- HOT SAUCE. For those who crave a spicy kick. Set out a bottle or two and let guests customize. Frank’s RedHot never fails.
Recipes Like This One
- Classic Mushroom Frittata
- Jalapeño Popper Quiche
- Frittata for One
- Ham Frittata for a Crowd
- Homemade Frittata for Two
- Mouthwatering Croissant Quiche
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3050-3350
- Protein: 220-245 g
- Fat: 230-255 g
- Carbohydrates: 60-75 g
Ingredients
For the base:
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 onion (finely diced into 1/4-inch pieces)
- 1 lb mushrooms (thinly sliced to ensure even cooking)
- 2 cloves garlic (minced)
- 1 lb ham
- 1 jar red peppers
- 6 cups spinach
For the egg mixture:
- 26 eggs
- 2.5 cups cheese (I prefer Tillamook sharp cheddar for better melting)
- 1 cup sour cream (whisked until smooth for a creamier texture)
Step 1: Chop and Prep Ingredients
- 1 onion
- 1 lb mushrooms
- 2 cloves garlic
- 1 lb ham
- 1 jar red peppers
- 6 cups spinach
Preheat your oven to 375°F.
While it heats, prepare all your ingredients: finely dice the onion into 1/4-inch pieces, thinly slice the mushrooms, mince the garlic, cube or chop the ham into bite-sized pieces, drain the jarred red peppers and chop them if needed, and measure out the spinach.
Having everything prepped and ready will make the cooking process smooth and prevent any rushed moments.
Step 2: Sauté Mushrooms and Aromatics
- 3 tbsp butter
- 1 onion
- 1 lb mushrooms
- 2 cloves garlic
Melt the butter in a large 12-inch oven-safe skillet (or similar size) over medium-high heat.
Add the diced onion and sliced mushrooms, cooking for about 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture and soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
The mushrooms should be tender and lightly golden—this develops their flavor significantly compared to adding them raw.
Step 3: Warm Ham and Wilt Spinach
- 1 lb ham
- 1 jar red peppers
- 6 cups spinach
Stir in the chopped ham, red peppers, and spinach to the skillet.
Cook for about 3 minutes, stirring frequently, until the spinach is completely wilted and any excess moisture from the vegetables has reduced slightly.
This helps prevent a watery frittata and ensures all components are warm and evenly distributed throughout the pan.
Step 4: Whisk and Pour Egg Mixture
- 26 eggs
- 2.5 cups cheese
- 1 cup sour cream
While the vegetables cook, whisk together the eggs, grated cheese, and sour cream in a large bowl until well combined and smooth—the sour cream should be fully incorporated to ensure an even, creamy texture throughout.
Once the vegetables in the skillet are ready, remove it from heat and pour the egg mixture directly over them, then gently stir to distribute all ingredients evenly.
I like to give it a good 30 seconds of stirring to ensure the ham and peppers are well dispersed throughout.
Step 5: Oven Bake Until Set
Transfer the skillet to the preheated 375°F oven and bake uncovered for approximately 30 minutes, until the eggs are set but still slightly jiggly in the very center—this is when the frittata will have the best texture as it continues to cook slightly from carryover heat.
The top should be lightly golden and the edges should pull slightly away from the sides of the pan.
Step 6: Rest, Slice, and Serve
Remove the frittata from the oven and let it sit in the skillet for 5 minutes before slicing.
This resting period allows the eggs to fully set and makes it much easier to cut clean slices without the frittata breaking apart.
You can serve it warm directly from the skillet or slide it onto a cutting board for more attractive presentation.
Ham Frittata for a Crowd
Ingredients
Method
- Preheat your oven to 375°F. While it heats, prepare all your ingredients: finely dice the onion into 1/4-inch pieces, thinly slice the mushrooms, mince the garlic, cube or chop the ham into bite-sized pieces, drain the jarred red peppers and chop them if needed, and measure out the spinach. Having everything prepped and ready will make the cooking process smooth and prevent any rushed moments.
- Melt the butter in a large 12-inch oven-safe skillet (or similar size) over medium-high heat. Add the diced onion and sliced mushrooms, cooking for about 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture and soften. Add the minced garlic and cook for another 30 seconds until fragrant. The mushrooms should be tender and lightly golden—this develops their flavor significantly compared to adding them raw.
- Stir in the chopped ham, red peppers, and spinach to the skillet. Cook for about 3 minutes, stirring frequently, until the spinach is completely wilted and any excess moisture from the vegetables has reduced slightly. This helps prevent a watery frittata and ensures all components are warm and evenly distributed throughout the pan.
- While the vegetables cook, whisk together the eggs, grated cheese, and sour cream in a large bowl until well combined and smooth—the sour cream should be fully incorporated to ensure an even, creamy texture throughout. Once the vegetables in the skillet are ready, remove it from heat and pour the egg mixture directly over them, then gently stir to distribute all ingredients evenly. I like to give it a good 30 seconds of stirring to ensure the ham and peppers are well dispersed throughout.
- Transfer the skillet to the preheated 375°F oven and bake uncovered for approximately 30 minutes, until the eggs are set but still slightly jiggly in the very center—this is when the frittata will have the best texture as it continues to cook slightly from carryover heat. The top should be lightly golden and the edges should pull slightly away from the sides of the pan.
- Remove the frittata from the oven and let it sit in the skillet for 5 minutes before slicing. This resting period allows the eggs to fully set and makes it much easier to cut clean slices without the frittata breaking apart. You can serve it warm directly from the skillet or slide it onto a cutting board for more attractive presentation.