Denver Frittata Recipe

Are you ready for the ultimate breakfast game-changer? This Denver Frittata takes everything you adore about a classic Denver Omelet—the smoky ham, the sweet bell peppers, the sharp cheddar—and turns it into an incredibly easy, high-protein bake! It’s fluffy, packed with flavor, and so simple to toss together for a lazy weekend brunch or a quick, healthy weekday meal. Trust me, this one is going to become a staple in your kitchen, delivering a hearty, satisfying start to any day.

Why You’ll Love This Recipe

• Protein Powerhouse: With 8 eggs and lean turkey ham, this frittata is the perfect way to fuel your morning without feeling heavy.
• One-Pan Wonder: Everything—from the sautéing to the baking—happens right in one oven-safe skillet, making cleanup an absolute breeze. Who doesn’t love that?
• Flavor Explosion: The combination of smoky paprika, savory ham, and tender, sweet peppers is just unreal. Every bite is a comforting flavor hug!
• Quick & Impressive: From start to finish, you’re looking at about 30 minutes, which is fast enough for a Tuesday night dinner, yet impressive enough to serve guests!

Ingredients

All you need for this bright, beautiful Denver Frittata, and about 30 minutes! Seriously, it’s that easy. But first, gather up these must-have ingredients:

• Large Eggs: This is the heart of the frittata! We need these to be fluffy, so make sure they get a good whisking.
• Milk: A little splash helps loosen the eggs and makes the final texture incredibly tender and creamy.
• Diced Turkey Ham: Adds that quintessential smoky, savory flavor of the classic Denver dish and a satisfying protein boost.
• Diced Green Bell Pepper & Red Bell Pepper: These bring beautiful color, a lovely sweetness, and essential texture—it just wouldn’t be a Denver without them!
• Small Onion: Provides a foundational savory base that wakes up all the other flavors when sautéed.
• Shredded Cheddar Cheese: Melts beautifully over the top, adding that salty, cheesy goodness we all crave. You can always swap this for a Monterrey Jack if you prefer a milder taste!
• Olive Oil: Essential for sautéing the veggies and adding a bit of richness to the pan before the eggs go in.¹
• Smoked Paprika: This is the secret weapon! It adds a gorgeous depth and a whisper of smokiness that elevates the whole dish.
• Salt and Pepper: The non-negotiables! Use these to season the egg base perfectly.
• Fresh Parsley: A pop of fresh green to brighten up the final dish and add a hint of clean, herbal flavor.

Note: The exact ingredients with measurements will be found right under this article in the recipe card!

How to Make the Denver Frittata Recipe

Making a frittata is super simple and totally forgiving—that’s why it’s a game-changer! Just follow these steps and you’ll be enjoying your beautiful bake in no time.

Step 1: Prep the Oven and Egg Base

Preheat your oven to a nice, cozy $375^\circ\text{F}$ ($190^\circ\text{C}$). In a big bowl, whisk together your eggs, milk, smoked paprika, salt, and pepper until everything is smooth and slightly frothy. This is how we get that gorgeous fluff!

Step 2: Sauté the Aromatics

Grab your favorite oven-safe skillet (cast iron works beautifully here!) and heat up the olive oil over medium heat. Toss in the chopped onion and let it cook for about 2–3 minutes until it starts to soften and smell amazing. Next, add the green and red bell peppers and sauté for another 3–4 minutes until they are tender-crisp.

Step 3: Warm the Ham and Add the Eggs

Stir the diced turkey ham into the veggie mixture and let it cook for just 2 minutes to warm it through. Now for the fun part: pour the whisked egg mixture evenly over the ham and vegetables in the skillet.

Step 4: Add Cheese and Set the Edges

Sprinkle that beautiful shredded cheddar cheese all over the top. Let the frittata cook on the stovetop for just 2–3 minutes without stirring! You want the edges to just start setting up; this gives you a nice base before we move to the oven.

Step 5: Finish in the Oven

Transfer the skillet directly into your preheated oven and bake for 12–15 minutes. You’ll know it’s done when the center is set (no wobble!) and the cheese on top is lightly golden and bubbly.

Step 6: Cool and Garnish

Carefully remove the skillet (remember that handle is hot!) and sprinkle the entire top with fresh parsley. Let it cool for 5–10 minutes before slicing and serving. This resting time helps it hold its perfect shape!

Pro Tips for Making the Recipe

• Don’t Over-Whisk: While you want the eggs smooth, you don’t need to whip them into a meringue! Over-whisking can sometimes make them dense. A nice, light whisk is all you need for tender results.
• Use an Oven-Safe Skillet: This is key! Make sure your skillet (ideally cast iron or stainless steel) can go from the stovetop straight into the oven to avoid dirtying another dish.
• Check for Doneness: If you’re unsure if the center is cooked, insert a toothpick or a knife near the middle. If it comes out clean, you’re good to go!
• Personalize Your Protein: Feel free to swap the turkey ham for diced sausage, crumbled bacon, or even skip the meat for a veggie-forward version.

How to Serve

This frittata is hearty enough to be the star of the show, but a few simple pairings can take it to the next level!

• Simple & Fresh: Serve slices with a simple side of mixed greens dressed with a light vinaigrette. The acid cuts through the richness beautifully.
• Brunch Ready: Pair it with some crispy home fries or a side of fresh fruit like berries or sliced melon.
• Toast It Up: Serve alongside some perfectly toasted, buttered sourdough bread or a flaky croissant for soaking up any extra eggy goodness.

Make Ahead and Storage

A frittata is the ideal meal prep superstar! It tastes amazing warm or cold, making it perfect for grab-and-go breakfasts.

Storing Leftovers

Let the frittata cool completely, then slice it into serving portions. Place the slices in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

You can absolutely freeze slices! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag. They will keep well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat is in the oven or toaster oven at $300^\circ\text{F}$ ($150^\circ\text{C}$) until warmed through (about 10 minutes) to keep the texture nice and light. You can also use the microwave for quick reheating, about 45–60 seconds per slice.

FAQs

1. What is the difference between a frittata and an omelet?

Oh, this is a great question! While both use eggs, they are totally different! An omelet is usually a single-serving dish where the filling is folded inside the eggs. A frittata, however, starts on the stove, has the filling mixed into the eggs, and then finishes baking in the oven. It’s designed to be sliced and served for a crowd!

2. Can I use different vegetables in this recipe?

Absolutely! That’s the fun of a frittata—it’s totally customizable. You could swap the peppers for chopped mushrooms, spinach, zucchini, or even cooked broccoli. Just make sure whatever you add is cooked down slightly before mixing in the eggs, as raw, watery veggies can release too much moisture.

3. Why do I have to cook the frittata on the stove before putting it in the oven?

That little bit of time on the stovetop is essential! It helps the edges of the frittata start to set and firm up, preventing the center from sinking too much and ensuring the bottom of the dish doesn’t stick. It gives you that beautiful, evenly cooked result!

4. Can I make this frittata in a different size pan?

You certainly can, but you may need to adjust the baking time. This recipe is sized for a standard 10-inch skillet. If you use a smaller pan, the frittata will be much thicker and require longer baking time. If you use a larger pan, it will be thinner and require less time, so keep an eye on the center!