This ham and cheese frittata is so quick, easy, and impressive. I love pulling one out of the oven just as my brunch guests arrive. It both looks and smells amazing, and it always gets lots of oohs and ahhs. The eggs are so light and fluffy, and the cheesy ham and potatoes are hearty and filling. This dish is good enough to eat any time of the day!
Ham and Cheese Frittata Recipe
I love eating eggs for breakfast, lunch, or dinner. They’re such a good source of protein and so versatile. This ham and cheese frittata really showcases their versatility as an anytime-of-day meal. I loaded it up with savory ham, sweet onions, starchy potatoes, and plenty of gooey cheese. This is the kind of food that keeps me full all day.
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How to Store and Reheat
Store leftover ham and cheese frittata in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased oven-safe dish at 350°F covered with foil for 10 minutes. Remove the foil in the last few minutes to crisp the top.
How to Freeze
Freeze ham and cheese frittata tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I recommend making this recipe in a cast iron skillet, as it can go straight from the stovetop to the oven and you can cook everything in one pan.
- Use heavy cream or half-and-half instead of milk for a richer flavor.
- Shred a block of cheese to avoid the added starch in pre-shredded cheese. Finely shredded also melts better without getting a gritty texture.
- Always cook your meat and veggies in the pan before adding your eggs. Leaving them slightly underdone before popping them in the oven will also prevent your frittata from getting soggy.
- You can fully assemble this frittata and store it in the refrigerator overnight. Simply pop the frittata into the oven in the morning for an easy, delicious breakfast!
- A frittata is finished baking when the edges are lightly browned and firm, but the center is still slightly jiggly. You want the center to remain creamy.
Ham and Cheese Frittata Recipe
Ingredients
- 12 large eggs (1 carton)
- ½ cup milk
- ½ teaspoon kosher salt plus more if desired
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ onion finely chopped
- 2 cloves garlic minced
- 1½ cups diced ham
- 2 cups frozen diced potatoes
- 1 cup shredded cheese Swiss or cheddar
Equipment
- Cast Iron Skillet
Instructions
- Preheat oven to 400°F.
- Whisk the eggs, milk, salt, and pepper in a large bowl.12 large eggs, ½ cup milk, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Heat the oil in a large oven-safe skillet set over medium heat.1 tablespoon olive oil
- Add in the onion and a pinch of salt. Sauté until softened, about 3-4 minutes.½ onion
- Stir in the garlic, ham, and potatoes and cook for another minute. Spread into an even layer in the pan.2 cloves garlic, 1½ cups diced ham, 2 cups frozen diced potatoes
- Pour in the egg mixture.
- Sprinkle the cheese over the top.1 cup shredded cheese
- Transfer the skillet to the oven, and bake for 15-20 minutes or until the eggs have just set.
Notes
How to Make a Ham and Cheese Frittata Step by Step
Mix the Eggs: Preheat your oven to 400°F. Whisk 12 large eggs, ½ cup of milk, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a large bowl.
Sauté the Ham: Heat 1 tablespoon of olive oil in a large oven-safe skillet set over medium heat. Add in ½ of a finely chopped onion and a pinch of salt. Sauté until softened, about 3-4 minutes. Stir in 2 minced cloves of garlic, 1½ cups of diced ham, and 1 cup of frozen diced potatoes and cook for another minute. Spread into an even layer in the pan. Pour in the egg mixture. Sprinkle 1 cup of shredded cheese over the top.
Bake the Frittata: Transfer the skillet to the oven, and bake for 15-20 minutes or until the eggs have just set.
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