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Ham and Cheese Frittata makes an easy, delicious, and simple breakfast or brunch. Whisked eggs are cooked with savory ham, shredded cheddar cheese, and baked until light and fluffy.
Ham and Cheese Frittata
I love making frittatas because they truly are so easy and simple. You can customize them to your liking by adding in your favorite ingredients. This Ham and Cheese Frittata is my favorite combination of flavors and can be made with deli ham, leftover ham or cubed/diced ham.
The whole family will love this delicious frittata and it’s the perfect way to start the day. I love to meal prep this because it tastes just as good the next day and makes a quick and easy meal. There are so many different ways you could customize this recipe so it’s suitable for anyone- even your pickiest eaters.
Serve this up at your next breakfast, holiday brunch or any time you are craving a light and hearty breakfast. If you love frittatas, be sure to try my Zucchini Frittata!
Why You’ll Love This Recipe
- Eggs: You’ll need 8 whole large eggs. The eggs are mixed with milk that creates a fluffy egg mixture that binds all the ingredients together.
- Cheese: I love using sharp cheddar cheese as it adds the most flavor and compliments the other ingredients. Other cheeses to use instead of or use a combination of Monterey Jack cheese, Colby, gruyere cheese, Swiss cheese. Really, any cheese will work perfectly!
- Milk: Whole milk or reduced-fat milk works well. You could also use unsweetened and unflavored almond or soy milk if needed. Use heavy cream if you want a richer flavor- this will add more fat making this extra decadent.
- Ham: You could use cubed ham, diced ham, leftover baked ham, or deli ham and cut it up.
how to make a ham and cheese frittata
Sauté onions: Preheat oven to 375 degrees F. In a frying pan or cast iron skillet on medium heat add butter (or olive oil) and sauté onions until translucent. About 3-4 minutes. Remove from heat and set aside.
Whisk egg mixture: In a large mixing bowl, whisk eggs, milk, and seasonings together.
Combine ingredients and bake: Stir in cheese, ham and cooked onions. Add to a pie dish or square baking dish coated with melted butter or cooking spray. Bake for 35-40 minutes or until the center is set. Let cool, garnish with chives, spring onions, or fresh parsley and enjoy! I also love adding a dollop of sour cream and grated parmesan cheese on top of the frittata for extra flavor.
What is a Frittata?
A frittata is an Italian dish that can be referred to as an “Italian Omelette” made with eggs and often combined with some type of meat, cheese, and vegetables. Unlike traditional omelettes where they get flipped, a frittata is baked in a skillet or baking dish.
Recipe tips & variations
- Alternative protein: Other meat protein options to add in or use instead of ham is sausage, bacon, chorizo, ground beef, and turkey bacon.
- Add-ins: Caramelized onions, green onions, chives, spinach, kale, zucchini, bell peppers, cherry tomatoes, sun-dried tomatoes, and hash browns.
- I always recommend shredding your own cheese yourself so it’s extra melty. The pre-shredded stuff works but it’s just not the same and an anti-caking agent is always added so it prevents the cheese from melting and takes away from the flavor of the cheese.
- Vegetarian Frittata: Omit the ham and adds veggies. Favorite veggies to add are zucchini, mushrooms, fresh spinach, and tomatoes.
- Mini Frittata recipe: Bake the egg mixture in cupcake pans to make these in a miniature size.
- Add more protein: Feel free to add egg whites to the egg mixture if you want to add more protein. You could also add more ham.
leftovers & storage
- To Store: Store leftover frittata by covering the baking dish tightly with plastic wrap and place in the refrigerator for up to 3-4 days. You could also transfer the frittata to an airtight container. Reheat in the microwave or oven when ready to eat.
- To Freeze: You can cover the whole frittata with plastic wrap, then with foil, and freeze for up to 3-4 months. You can also cut the frittata into slices, wrap each serving with plastic wrap, then place in a heavy-duty plastic freezer bag. When ready to defrost, let the frittata defrost overnight in the refrigerator. Reheat in the microwave or oven.
- Bake Now and Reheat Later: Bake the frittata according to the instructions. Once it’s completely cooked, cover with foil and place in the refrigerator until ready to reheat. When ready to reheat, leave the foil on and bake at 350 degrees for 10-15 minutes, or until warm.
- Assemble and Bake Later: Assemble the frittata according to the instructions. Cover with foil and place in the refrigerator until ready to bake. You can do this the night before so all you have to do in the morning is pop frittata in the oven.
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Ham and Cheese Frittata
- 1 tablespoon salted butter
- 1/2 yellow or white onion chopped
- 8 whole eggs
- 1/4 cup milk whole or reduced-fat
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ham; diced or cubed about 8 ounces1/4
- 1 cup shredded sharp cheddar
- chives or parsley to garnish (optional)
- Preheat oven to 375 degrees F. In a frying pan or cast-iron skillet on medium heat add butter and sauté onions until translucent. About 3-4 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk together eggs, milk, and seasonings.
- Stir in cheese, ham and cooked onions. Add to a pie dish or square baking dish coated with melted butter or cooking spray. Bake for 35-40 minutes or until the center is set. Let cool, garnish with chives, spring onions, or fresh parsley and enjoy!