Ham and Cheese Frittata
This 5-ingredient ham and cheese frittata is perfect for breakfast, lunch, or dinner. It’s ready in about 25 minutes and is a fantastic way to use leftover holiday ham!
This is a classic Italian frittata filled with ham and cheese. You’ll need to cook it in a 10-inch cast iron skillet or an oven-safe nonstick skillet.
A frittata is started on the stovetop and finished in the oven to set the eggs. I prefer to cook the frittata at a lower temperature rather than under a broiler to control the browning.
This classic dish is so easy and versatile. You can fill these Italian-style omelets with about anything. They’re a great way to use leftovers or clean out the fridge.
This version is a great way to use leftover holiday ham and please picky eaters.
Ingredients
- 8 large eggs are perfect for a frittata made in a 10-inch skillet.
- You can use ham from holiday ham leftovers or sliced deli ham. Just dice it up into small pieces before you use it. I always dice leftover glazed ham from my 3-ingredient ham glaze recipe. Then, freeze it in one-cup portions.
- Shredded Swiss cheese is a classic pairing with ham. It’s best to shred it yourself with a box grater.
- Diced onion. Sweet, white, or Vidalia onions all work well.
- Butter is needed to cook the onion, keep the frittata from sticking to the pan, and add the best flavor.
- Salt and pepper to season the frittata.
Substitutions
- Use cheddar or Gruyere instead of Swiss.
- Other leftover deli meats like turkey or roast beef will work in this recipe.
How to Make it
You’ll need a 10-inch cast iron skillet (preferable) or an oven-safe nonstick skillet.
Go ahead and preheat the oven to 350℉.
Whisk the eggs, salt, and pepper in a mixing bowl until frothy and well mixed. Set the bowl aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Add the diced onion and cook until it’s soft and translucent. Add the diced ham and cook for a couple minutes to heat it.
Scrape the ham and onions straight into the egg mixture. then stir in the shredded cheese.
Don’t wash the pan. Just return it to the stove over medium heat and melt the remaining tablespoon of butter in it.
Pour the egg mixture into the hot pan. Use a spatula to gently nudge the eggs and spread the ham and cheese out evenly. Cook for about 5 minutes, until the bottom and edges of the eggs start to set.
Then, carefully transfer the pan to the oven and bake at 350℉ for 8-10 minutes, until the center is set.
How to Store, Freeze, and Reheat
Store: Wrap in plastic wrap or place in a covered container and refrigerate for 3 days.
Freeze: Let it completely cool. Wrap individual slices in plastic wrap, then place the wrapped slices in a freezer bag. Freeze for up to 3 months. For best results, thaw the frittata in the refrigerator overnight. Then, follow the reheating instructions. If you forget to thaw, you can still use the microwave, but it will take longer and risk drying out.
Reheat: Microwave individual slices for 20 seconds at a time until hot. Frittatas are also delicious cold and at room temperature.
Serving Tips
- This ham and cheese frittata is versatile. You can serve it hot, cold, or at room temperature. It’s perfectly fine to make a frittata for breakfast, lunch, dinner, or brunch!
- I love making this with leftover holiday ham. It’s perfect to serve with leftovers from Easter or Christmas.
- Try leftover frittata with a green smoothie for a quick breakfast. My tropical island green smoothie is a great way to get extra nutrients in the morning.
- Try pairing ham and cheese frittata with a simple salad. It pairs well with kale crunch salad, Mediterranean cucumber and tomato salad, or simple citrus salad.
- If you want a heartier option, pair it with a cheesy hash brown casserole or cheddar bay biscuits.
- If you’re making this for brunch, try serving it with Rossini cocktails or a mimosa bar. Finish the meal with a bite-sized seasonal dessert like cheesecake stuffed strawberries or mini peach tarts. Yum!
- Pack the frittata up for a picnic or packed lunch. You won’t even need to reheat it.
Ham and Cheese Frittata
This 5-ingredient ham and cheese frittata is the perfect way to use holiday leftovers or deli ham.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 slices 1x
- Category: Eggs
- Method: Bake
- Cuisine: Italian
Ingredients
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons + 1 tablespoon butter, divided
- 1/2 of an onion, peeled and diced
- 1 cup ham, diced*
- 1 cup shredded Swiss cheese
- Chives or green onions for garnish (optional)
Instructions
- Preheat the oven to 350℉.
- Whisk the eggs, salt, and pepper in a bowl until the eggs are well-mixed and frothy. Set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Add the diced onions and cook until they are soft and translucent. Add the diced ham and continue cooking to warm the ham.
- Scrape the ham and onions into the egg mixture. Then add the cheese and stir to combine.
- You don’t need to wash the pan. Just return it to the stove over medium heat.
- Add the other tablespoon of butter to the pan and swirl it around to melt and coat the pan.
- Pour the egg mixture into the hot pan. Then, use a spatula to gently nudge the egg mixture and evenly distribute the toppings. Cook over medium heat without stirring until the eggs are set around the edges, about 5 minutes.
- Use oven mitts to carefully transfer the pan to the oven without disturbing the eggs. Bake at 350℉ for 8-10 minutes, until the eggs are puffy and set in the middle.
- Remove from the oven and cool slightly.
- Run a butter knife along the edges to loosen the frittata from the pan.
- Serve it from the pan or carefully transfer it to a large plate. Then, slice and serve.
Notes
- Use leftover ham from a holiday ham, or dice some sliced deli ham.*
- Makes excellent leftovers. They’re good hot, cold, or room temperature.
- Store leftovers in the fridge for up to 3 days. Or freeze for up to 3 months.
- Use a 10-inch cast iron skillet or an oven-safe nonstick pan. If you use a smaller skillet, the frittata will be thicker and may take longer to set. If you use a larger skillet, it will be thinner and take less time to set. 10 inches is the sweet spot.
Nutrition
- Serving Size: 1 slice
- Calories: 188
- Sugar: 0.5 g
- Sodium: 401.9 mg
- Fat: 13.7 g
- Carbohydrates: 2.6 g
- Fiber: 0.2 g
- Protein: 13.2 g
- Cholesterol: 213.9 mg
Frequently Asked Questions
Yes! Freeze individual slices for easy reheating. Let the frittata cool. Then, wrap individual slices in plastic wrap. Place the wrapped slices in a freezer bag and freeze for up to 3 months.
A frittata is an Italian open-faced omelet. It is cooked in a heavy skillet and typically finished in the oven. An omelet is made from beaten eggs and cooked in butter or oil in a pan. It’s usually folded and can be filled with various ingredients. A quiche is a savory French pastry filled with an eggy custard.
No. A frittata is like an Italian-style open-faced omelet made with beaten eggs. A quiche is a French pie with an eggy custard filling. Leaving the crust out of a quiche doesn’t make it a frittata.
This is one of my favorite dishes for meal prep. It’s delicious, easy to make, and makes breakfast a breeze!