Ham and Cheese Frittata
Whether you’re looking for a lazy weekend brunch recipe or an quick weeknight dinner, this ham and cheese frittata is just the thing! The savory ham is salty and just a little sweet, the baked eggs are creamy, and cheddar cheese and onion round out the flavors of this easy meal.
Eat this ham frittata on its own for a simple breakfast, or pair it with some fresh fruit in the form of Fruit Salad Cocktail or a tasty smoothie. For dinner, I recommend serving it alongside a salad like Broccoli Caesar, Summer Citrus Salad, or Spinach and Strawberry Salad.
Why This Recipe Works
- Easy ham and cheese frittata recipe. This baked egg dish has a few simple ingredients and is ready in under half an hour.
- Super customizable. I love this delicious frittata as is, but it’s also the perfect way to use up ingredients in your fridge! Throw in leftover veggies, a different cheese (or two), whatever sounds good!
Ham and Cheese Frittata Ingredients
- Onion: We’re using half an onion and cooking it until its translucent for subtle onion flavor. If you wanted to spend more time on this recipe, though, caramelized onions would be yummy!
- Ham: I love the salty-sweetness of ham. Use regular deli ham or leftover ham from a previous meal. This frittata would be the perfect post-Easter or Christmas breakfast!
- Cheese: Cheddar is my preferred cheese to pair with ham, but Parmesan cheese, gruyere cheese, or even goat cheese would all be tasty in this easy frittata recipe.
- Eggs: Six large eggs are whisked together with heavy cream and baked until just set for the perfect creamy texture.
How to Make a Ham and Cheese Frittata
- Prep your oven and ingredients. Preheat your oven to 350°F. Dice half of a small yellow onion and set aside. Chop 1½ cups of ham and shred 1 cup of cheddar cheese and set these ingredients aside—you’ll add these at the same time so they can occupy the same bowl.
- Cook onions. Melt 2 tablespoons of butter in a medium-sized oven-safe pan over medium heat on your stove top. Add the diced onion and cook until translucent, about 5 minutes.
- Make egg mixture. In a large mixing bowl, whisk together 6 large eggs, ¼ cup heavy cream, ½ teaspoon of kosher salt, and ¼ teaspoon black pepper.
- Add ham and cheese. Use a rubber spatula to gently fold the chopped ham and shredded cheese into your egg mixture.
- Add egg mixture to onions. Pour the ham, egg, and cheese mixture into the skillet with the cooked onions. Stir to combine.
- Bake. Transfer the cast iron skillet with the frittata mixture to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the center is no longer wiggly. Make sure not to overbake so the eggs stay nice and creamy!
- Let sit, then enjoy. Once the frittata is finished baking, let it sit for 5 minutes, then slice and enjoy!
Recipe Tips
The secret to a good frittata is in the bake. For best results, don’t overbake! Otherwise, you won’t get a nice, creamy texture. If the crust is golden, it’s overbaked.
Feel free to use this cheese and ham frittata recipe as a jumping off point! Try using different kinds of cheese, adding additional vegetables, or swapping the ham for bacon—this is a very versatile recipe, and there are many different ways you can adjust it to your liking with your favorite fillings. Here are just a few ideas to get you started (note that some of the vegetables may require additional cooking):
- Spinach, red bell pepper, and goat cheese
- Ham, asparagus, and Parmesan cheese
- Bacon, potato, and cheddar cheese
The cook time may depend on the size of your skillet. A medium-sized cast iron skillet is typically between 8-10 inches. I used an 8-inch skillet. If you have a 10-inch skillet, definitely check for doneness at the 20 minute mark.
If you don’t have an oven-safe skillet, you have a couple of options, although I have not tested these personally. First, you can pour the whole egg mixture into a baking dish and bake it that way, or, if you have a skillet with a lid, simply pop the lid on while the pan is on the stove and let it steam until cooked through.
You can sub butter for olive oil to cook the onions if you prefer.
Make Ahead, Storing, and Freezing
Make Ahead: Frittatas are at their best when eaten fresh, but they also taste great after being reheated. You could easily make this several hours before or the night before you plan to serve it an reheat individual slices in the microwave. Reheating it in the oven could result in overbaking.
Storing: Store leftover frittata in an airtight container in the fridge for 3-4 days.
Freezing: Yes, you can freeze a frittata! Flash freeze the entire frittata (remove it from the pan) or individual slices on parchment paper first, then wrap in plastic wrap or transfer to an airtight container. It will keep for up to 2 months. When ready to serve and eat, reheat the whole frittata or individual pieces in the oven at 350°F for 20-25 minutes.
Recipe FAQs
A frittata is an egg dish that originated in Italy. It’s kind of like a crustless quiche.
Yes! Frittatas do not contain any glutinous ingredients.
Surprisingly, yes! Frittatas can be frozen and stay good for up to 2 months.
The word frittata comes from the Italian word friggere, which simply means “fried.” Originally it referred to any kind of egg fried in a pan or skillet, but eventually evolved to mean the specific dish we know and love.
More Breakfast Recipes (that double as dinner)
- Spinach and Bacon Quiche
- Breakfast Sliders
- French Bread French Toast
- Breakfast Burritos
- Easy Breakfast Casserole
- Buttermilk Pancakes
Ham and Cheese Frittata
Ingredients
- 2 tablespoons butter
- 1/2 small yellow onion - diced, about 1/2 cup
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cooked ham - chopped
- 1 cup sharp cheddar cheese - shredded
Instructions
- Preheat oven to 350°F.
- In a medium sized oven safe cast iron skillet melt the butter over medium heat. (about 8” skillet). Add the onion and cook until translucent about 5 mins.
- In a large bowl whisk the eggs, cream, salt and pepper. Stir in the ham and cheese with a rubber spatula. Pour the mixture into the skillet with the butter and onions. Stir to combine. Transfer the skillet to the oven and bake for 20-25 mins or until eggs are set and the center is no longer wiggly.
- Remove from oven and let rest for 5 minutes prior to serving. Enjoy!
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