This yummy Ham and Veggie Frittata makes the perfect macro-friendly meal for breakfast, lunch, or even dinner!

Ham and veggie frittata in oven-safe dish.

About This Recipe

Having ready-to-go protein on hand is a total dinner lifesaver—but that doesn’t mean you have to prep everything from scratch. Store-bought proteins can be a huge help when it comes to keeping macros simple and stress-free. I always keep vacuum-sealed bags of Costco rotisserie chicken in the freezer and lean deli ham in the fridge for tossing into soups, casseroles, skillets, sandwiches, crunch wraps, and more. One of my go-to ways to use that deli ham? This Ham and Veggie Frittata.

It’s seriously delicious and makes enough to feed the whole family, or gives you easy leftovers to wrap up for lunch the next day. Truly a win-win.

And for more recipes to use up your favorite deli ham, try my Quick Skillet Ham and Veggie Pasta, Spring Frittata, Quick and Easy Cuban Breakfast Sandwich, or Quick and Easy Fried Egg BLT.

Ingredients and Substitutions

Onion and bell pepper: Red, orange, or yellow bell peppers work best. I love to buy the frozen pre-chopped onion and tri-pepper mixers for recipes like this to save time!
Deli ham: You can also swap for deli turkey or shredded chicken breasts.
Arugula: Spinach is a great substitute.
Diced green chilies: You’ll need one can of 4-oz. diced green chilies. Use mild or hot, depending on your spice preference.
Egg whites and whole eggs: I’ve found that using a mix of both egg whites and whole eggs gives this frittata the best texture while still keeping it light. Feel free to use all whole eggs, just note that it will change the macros.
Cottage cheese: The key to making the frittata creamy and high-protein!
Garlic: Fresh minced or garlic cubes both work!
Seasonings: Kosher salt, cumin, Mexican oregano, and onion powder.
Lite Mexican cheese blend: I think Trader Joe’s has the best lite blend but regular Mexican will also work (for little change in the macros).
Optional toppings (not included in the macros): Avocado, salsa, sour cream, greens, etc.

Dietary Adaptations

This dish is naturally gluten-free, but it isn’t dairy-free because of the cottage cheese and light Mexican cheese blend.

If you’re looking for something dairy-free that’s similar, I really enjoy this Garden Veggie Quiche for One. It does use goat cheese, but that’s easy to swap! It’s not quite the same as the Ham and Veggie Frittata, but it’s similar and is packed with flavor!

And if you really want to make this Ham and Veggie Frittata dairy-free, here are some of my favorite dairy-free alternatives here.

These are totally optional though and not included in the pre-calculated macros, so just keep that in mind when you’re logging, if that’s important to you.

How to Make

To make this Ham and Veggie Frittata, start by heating an oven-safe skillet (like this one here) over medium heat. Spray with a mist of cooking oil, then add the onion and cook for two minutes.
Next, add the bell pepper, ham, arugula, and green chilis, and cook for one more minute. Turn off the pan.
Then using a blender, blend the egg whites, egg, cottage cheese, garlic, and spices (all remaining ingredients besides the cheese).
Pour directly over the veggie and ham mixture in the hot pan, making sure everything is distributed well. Top with cheese and bake at 350° for 10–15 minutes, until set. Broil for an additional three to five minutes, if you want more color on top.

Helpful Tips

As a side note, this recipe will cook faster in the oven if you use an oven-safe skillet. But if you don’t have an oven-safe skillet, transfer the mixture to a baking dish and bake until set. Just be prepared for it to take significantly longer to cook—about 30–50 minutes or until set.

When it comes to serving this dish, I like mine served on top of a bed of greens with some avocado, salsa, and sour cream on top. Of course, you can add whatever you like on top!

This frittata is also really good tucked into a wrap. My favorite wraps are Cut Da Carb wraps. Nothing beats their size for the macros. You can get them here, and use code LILLIE10 to save an additional 10% on the packs with 24 or more.

What’s the Difference Between a Quiche and a Frittata?

I have a quiche recipe on the blog and another frittata recipe too–and they both can appear quite similar. One of the main differences is that quiche usually has a crust, and frittatas do not.

Also if you’re making a traditional quiche (that’s not a macro-friendly one), it’ll usually also include a heavy cream or half and half to create an egg custard. Whereas frittatas have a more omelet-like texture.

And finally, quiche originated in France and frittatas originated in Italy!

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