This Ham and Cheese Frittata is a quick and easy recipe that’ll satisfy all your cravings. Whether you’re serving it for breakfast, lunch, or dinner, the cheesy ham encased in fluffy eggs creates a savory dish that’ll make your mouth water!
What’s in a Cheese and Ham Frittata?
There’s nothing like a cheesy, fluffy frittata to start your morning (or afternoon… or evening) right!
- Eggs: You’ll need a dozen eggs for this recipe!
- Milk: Helps keep the eggs moist and makes them fluffy. Use heavy cream or half-and-half for a richer flavor.
- Salt + Pepper: Enhances the natural flavor of the eggs.
- Olive Oil: Helps the eggs cook without burning.
- Onion: Adds a sweet and pungent flavor.
- Garlic: Adds an earthy flavor.
- Ham: Adds a salty, meaty component.
- Frozen Diced Potatoes: Add a bit of richness and starchiness.
- Cheese: I like to use Swiss or Cheddar.
Pro Tip: Shred a block of cheddar cheese to avoid the added starch in pre-shredded cheddar cheese. Finely shredded also melts better without getting a gritty texture.
Variations on a Frittata with Potatoes
The best part about this cheese frittata recipe is that it is the perfect backdrop for your favorite fillings.
You can substitute the ham for a different meat, such as crumbled sausage or bacon. You could also add veggies like broccoli, asparagus, or mushrooms to make it vegetarian, create your own cheese mixture, or throw some spinach in if you prefer. The options are endless — and always delicious!
A frittata is an Italian egg-based dish similar to an omelette or crustless quiche. Delicious ingredients can be folded into the base to create unique flavors! The word frittata is Italian and roughly translates to “fried”.
While a quiche is usually made with a crust and contains a mixture of eggs and milk or cream, a frittata never has a crust and is made with very little milk or cream, if any at all.
I recommend a cast iron skillet, as it can go straight from the stovetop to the oven and you can cook everything in one pan.
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.
How to Make Ahead and Store
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!
Store leftover ham and cheese frittata in an airtight container in the refrigerator for up to 3 days.
How to Freeze and Reheat
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 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.
Ham and Cheese Frittata Recipe
- 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
- 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.
- You can use heavy cream or half-and-half in place of the milk for a richer flavor.
- You can use butter in place of the olive oil.
- Use whatever kind of onion you prefer, such as white, sweet, yellow, or red.
- You can swap the ham for a different meat, such as crumbled sausage or bacon.
- You can swap the cheese for a different kind, such as gruyere, American, Colby, gouda, or mozzarella.
- Feel free to add some veggies, such as diced bell peppers, mushrooms, broccoli florets, tomatoes, or spinach.
- You can also add more herbs or seasonings, such as basil, tarragon, or Italian seasoning.
- Shred a block of cheddar cheese to avoid the added starch in pre-shredded cheddar 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.