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Ham and Collard Frittata

ham and collard frittata

Ham and Collard Frittata

I’ve been craving a freakin’ frittata for weeeeeks. Today, this ham and collard frittata totally hit the spot. I loved it SO much. I love using collards in the most southern dish there is – Bacon Collard Greens + for wrapping a lunch wrap, but I’m always looking for new ways to use this veggie!

When you’re preparing collards for cooking. Take your knife and take out the hard stem that’s in the middle of the collard. Next, I roll it up with both sides and take my knife and slice it. I’m not a professionally trained chef, but this is my favorite way to cut and chop it up!

I found my Canadian bacon over at Costco – uncured and a great price. You can’t beat it! I use Vital Farms pasture raised eggs because I’ve done a personal comparison with them and other pasture-raised eggs and Vital Farms eggs are always SO MUCH more orange. (AKA loaded with way more nutrients!)

This ham and collard frittata was truly a great way to start off my weekend! Tag us when you make this @nuvitruwellness on Instagram + Facebook. Happy Saturday!

P.S. A cast iron skillet is HIGHLY recommended because you can cook with it on your stove and then easily slide it into the oven. Less dishes. BOOM! Get yours on Amazon! They are super inexpensive and can last for decades if treated right!

ham and collard green frittata, gluten free

Ham and Collard Frittata

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6 Slices


  • 1 Tbsp Coconut Oil
  • 8 Slices Canadian Bacon Chopped
  • 1/2 Onion Chopped
  • 1 1/2 Cups Collard Greens Sliced/Chopped
  • 9 Eggs Pasture-Raised, Scrambled
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Garlic Powder
  • Salt + Pepper
  • Feta Cheese (Optional)


  • In a cast iron skillet on medium heat, heat up some coconut oil. Once the oil is melted, add in the Canadian bacon, onions, and collard greens into the skillet. Sauté everything together for 10-15 minutes.
  • Preheat oven to 375 degrees F.
  • In the skillet, mix in all of the spices into the bacon, collards, and onions. I don't really measure the spices to a T because it really depends on your taste.
  • In a separate bowl, scramble the eggs together.
  • Once the spices have been mixed in well and the onions are translucent, pour the eggs into the cast iron skillet and turn off the heat on the stove.
  • Put the cast iron into the oven to finish baking for 20-30 minutes. The eggs should be completely firm when it is done!
  • During the last couple of minutes in the oven, put the goat cheese on top if you want it.
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).