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!
The Perfect Frittata!
I’ve always been obsessed with the unique egg-y texture of a frittata. Not quite as creamy as a quiche, but still wonderfully light and tender. I’ve perfected my method over the years to get it just right, and now it’s my favorite brunch dish when I want to impress guests. This one is filled with bites of ham and potato, and of course lots of cheese! It’s the ideal savory breakfast combo and it’s so easy to throw together.
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Fix an Underdone Frittata Center
As the frittata bakes, the edges usually cook faster than the center. To combat this, you can carefully lift the edges with a spatula and allow the still-liquid eggs on the top to gently flow underneath. It’s not a necessary step by any means, but if you find your edges are done long before your middle, it’s something I recommend doing once about halfway through the bake. It will help create a more even texture throughout.
Ham and Cheese Frittata Recipe
Equipment
- Cast Iron Skillet or Oven Safe Pan
Ingredients
- 12 large eggs (room temperature)
- ½ cup milk (room temperature*)
- 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)
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
- 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.
- Whisk the eggs vigorously to incorporate air, which helps make the frittata lighter.
- 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. Leave everything slightly underdone; it will finish cooking in the oven.
- Make sure to cook off all the liquid from the frozen potatoes so your frittata doesn’t turn out soggy.
- Don’t stir the eggs once they’re in the pan; let them set gently for a clean frittata texture.
- You can gently lift the edges of the frittata while it’s baking so uncooked egg can flow underneath; this helps the center set evenly and stay creamy.
- If the top browns too quickly, cover loosely with foil for the remainder of the baking time.
- 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.
- Let the frittata rest for 5 minutes after baking. This helps it set further and makes slicing easier.
- Serve warm, at room temperature, or even cold for meal prep-friendly breakfasts.
- To reheat without drying out, cover with foil and warm in a 350°F oven for 10-15 minutes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Ham and Cheese Frittata Step by Step
Prep: Preheat your oven to 400°F. Bring the eggs and milk up to room temperature for 30-60 minutes before beginning. This will help your frittata turn out extra fluffy. Finely chop the onion, mince the garlic, dice the ham, and shred the cheese (if not pre-shredded).
Mix the Eggs: Whisk 12 large eggs, ½ cup of milk, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a large bowl. Whisk vigorously to incorporate lots of air, which will make the frittata lighter.
Sauté the Ham: Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron) set over medium heat. Add in ½ of finely chopped onion and a pinch of kosher 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, until the water from the potatoes has evaporated. Spread into an even layer in the pan. Pour in the egg mixture. Sprinkle 1 cup of shredded cheese over the top. Don’t stir the eggs, or they won’t set evenly.
Bake the Frittata: Transfer the skillet to the preheated oven, and bake for 15-20 minutes, or until the eggs have just set and are cooked through to 160°F. You’ll know it’s done when the edges are set but the center is still slightly jiggly. If it starts browning too quickly, tent with foil for the remainder of the bake. If you find the middle still wet, gently lift the sides and let some of the runny egg flow underneath. Let your ham and cheese frittata rest in the pan for 5 minutes after baking to set it and lock in flavor.
How to Store, Freeze, and Reheat
Store leftover ham and cheese frittata in an airtight container in the refrigerator for up to 3 days. To freeze, tightly wrap it in 2 layers of plastic wrap and 1 layer of aluminum foil, then store for up to 2 months. 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. If frozen, defrost before reheating for best results.
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