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Green Eggs & Ham (Prosciutto) Veggie-Loaded Frittata (Gluten-Free)

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Breakfast


  • 12 large eggs
  • 1 tbsp water
  • 1 cup cheddar cheese (shredded)
  • 3 oz. Prosciutto (chopped)
  • 5 oz raw spinach
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 lb red potatoes (diced)
  • 1 small yellow onion (diced)
  • 1 red bell pepper (diced)
  • 4 cloves garlic (minced)
  • 10 oz mushrooms (sliced)
  • salt & pepper (to taste)


  1. Preheat oven to 400°F
  2. In a large bowl, using an immersion blender (or alternatively can use a blender/food processor), blend eggs, water, cheddar cheese, Prosciutto, spinach, paprika, & black pepper, set aside.
  3. In a large cast iron skillet, heat oil over medium heat, add potatoes and saute for 7-8 minutes or until begin to soften
  4. Add in onions, peppers, & garlic, saute for 3 minutes or until onions start to become translucent. Add mushrooms and stir to combine. Turn heat off.
  5. Pour egg mixture over potato mixture and stir to distribute evenly, place in oven and cook for 30 minutes or until center is cooked through (test by sticking a knife in the center). 


If you do not have a cast iron skillet or an oven safe skillet, transfer contents to a large (greased) baking dish and cook accordingly!