Ham and Cheese Frittata

 Whether you’re looking for a quick breakfast, lunch, or dinner, this ham and cheese frittata is a great way to get a meal on the table in a hurry. Not to mention, it’s a great make-ahead meal for a weekend brunch or holiday gathering too.

I don’t know about you, but I love eggs. Not only are they incredibly nutrient-dense, filled with protein, healthy fats, and essential micronutrients, but they are incredibly versatile and inexpensive. From scrambled eggs to egg bakes to sandwiches to shakshuka, there are so many different ways to use them, and a delicious frittata is just another option to add to the list.

This ham and cheese frittata is a great way to use leftover ham or pre-cooked ham from your local deli counter. Just whip it up and enjoy it with some toast or roasted potatoes and fruit or veggies for a protein-packed meal any time of the day.

WHY THIS RECIPE WORKS

• Quick and Easy – Ready in less than 30 minutes, this frittata is perfect for a quick meal.
• Made in One Pan – You can keep the dishes to a minimum since all you need a is cast iron skillet to cook this ham and cheese frittata.
• Great for Leftovers – This cheese frittata recipe is a great way to turn leftover ham into a hearty brunch or simple dinner.
• Versatile – Once you get the basics down you add different types of cheese, vegetables, and herbs to this recipe.

INGREDIENTS & SUBSTITUTIONS

• Eggs – The most important ingredient in any frittata. You can use white or brown large eggs.
• Ham – To add some protein. Use pre-cooked chopped ham or leftover ham. You can also use cooked bacon if preferred.
• Cheese – To add some healthy fats and protein. The recipe calls for cheddar cheese, however, you can use any shredded cheese you like. High moisture and soft cheeses like mozzarella, gouda cheese, and Gruyere cheese would also work well.
• Milk – To make the egg mixture and add some protein. If you want to make it a little extra rich, you can use heavy cream or half-and-half instead.
• Onion and Garlic – To add flavor. You can use fresh onion and garlic or onion and garlic powder, see the notes section of the recipe for details.
• Salt and Pepper – To season the frittata.

HOW TO MAKE A HAM AND CHEESE FRITTATA

1. Sauté the onion and garlic. Warm the butter and olive oil in a cast iron skillet and sauté the onion and garlic until tender.
2. Make the egg mixture. Crack the eggs into a medium bowl, add the milk, 3/4 of the cheese, salt, and pepper, and whisk until well combined.
3. Add the ham. Add the chopped ham to the skillet with the onion mixture.
4. Pour in the egg mixture. Add the whisked eggs to the pan and cook for a few minutes, without stirring, until the eggs begin to set, then sprinkle with remaining shredded cheddar cheese.
5. Bake. Transfer the skillet to the oven at 400°F and bake for 10-15 minutes until set in the middle.
6. Serve and enjoy!

You can find the detailed instructions for this ham and cheese frittata in the recipe card below

TIPS FOR THE BEST FRITTATA

Get the ratio right. Frittatas are easy to make but the ratio of eggs to dairy makes all of the difference. The best ratio for a frittata is a 1/2 cup dairy for every dozen eggs. Using too much milk will result in a loose frittata, while using too little milk will affect the texture.

Use full-fat dairy. Using heavy cream, half-and-half, or whole milk will provide the best texture for a frittata. While you can use skim milk, your frittata just won’t be as creamy. Do not use water.

Use the right pan. For a perfectly cooked frittata, you need an oven-safe pan. A cast iron skillet allows for an evenly cooked frittata with crispy edges and a velvety center.

Storage + Reheating

To Refrigerate: Allow the ham and cheese frittata to cool completely, cover the dish with aluminum foil or plastic wrap, or transfer the leftover pieces to an airtight container and store them in the refrigerator for up to 4 days.

To Freeze: Allow the frittata to cool completely, then transfer slices to an airtight container and store them in the freezer for up to 3 months.

To Reheat: To reheat whole, allow the frittata to thaw completely or reheat directly from the fridge, uncovered, by baking in the oven at 350°F for 15-20 minutes or until heated through. Individual pieces can be reheated in an oven-proof dish in the oven at 350°F for 5-10 minutes or in a microwave-safe container in the microwave for 1-2 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced or grated
• 8 large eggs
• 1/3 cup milk
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 400°F.
2. In a 10-inch cast iron skillet or oven-proof pan on medium heat, warm the olive oil and melt the butter. Add the onion and cook for 3-4 minutes until tender and translucent, then add the garlic and cook for an additional minute.
3. While the onion is cooking, in a medium bowl, crack the eggs, add the milk, 3/4 of the shredded cheese, salt, and pepper, and whisk until well combined, then set aside.
4. Add the ham to the skillet with the onion mixture, spreading it out evenly, then pour in the egg mixture to cover the onion, garlic, and ham.
5. Continue cooking the frittata, without stirring, until the sides begin to set, about 3 minutes. Then sprinkle the remaining cheese on top and transfer the cast iron skillet to the oven to bake for 10-15 minutes until the eggs are set. 
6. The frittata can be served immediately or cooled and then store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Dried Onion and Garlic: Use 1 teaspoon of onion powder and 1 teaspoon of garlic powder.

Nutrition

• Serving Size: 1 slice
• Calories: 267 calories
• Sugar: 1 gram
• Fat: 19 grams
• Carbohydrates: 3 grams
• Fiber: 0 grams
• Protein: 20 grams

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