Ham and Cheese Frittata Recipe

overhead view of a cut ham and cheese frittata with a slice removed.

5 from 1 vote

This ham and cheese frittata is light, fluffy, and packed with savory ham, tender potatoes, and melted cheese. Ready in just 35 minutes, it’s an easy, impressive dish perfect for breakfast or brunch.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch

Cuisine: Italian

Servings: slices

Calories: 320kcal

Author: Becky Hardin

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

*Use heavy cream or half-and-half instead of milk for a richer flavor.

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.
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.

Make-Ahead: 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!

Storage: Store ham and cheese frittata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition