This delicious ham and cheese frittata is an easy egg-based breakfast dish that only requires 5 ingredients + seasoning. It's really easy to make, tastes great, and is well suited for make-ahead breakfasts!
Frittata is like an oven baked omelet or a crustless quiche. It's made by combining whisked eggs with seasoning and fillings, in this case, ham and cheese, and baking it in the oven until the eggs are set.
Many frittata recipes start by cooking the dish on the stove before you transfer it to the oven. Because ham and cheese are safe to eat without sauteing them first, you can bake the egg dish directly without using the stove at all. Super easy!
Why you'll love it
- Easy breakfast recipe with eggs
- This frittata does not require any cooking on the stove
- Make it in a cast iron skillet, pie dish, or casserole dish
- Kida and adults will love it
- Customize the recipe to suit your preferences
- A great way to use up leftover ham
Ham: Diced or sliced ham will both work just fine. If you have leftover roast ham, or leftover honey baked ham, that's perfect. Banned ham, storebought diced ham, or even sliced sandwich ham will also work well. If you prefer, you can even use turkey or chicken deli slices, or vegan ham substitutes.
Eggs: Any size eggs will work well. The eggs are the main component of the quiche, and the amount of eggs used will determine how big the quiche will be. If you're using very small eggs, you might want to add an extra egg to increase the total amount.
Cheese: I use shredded cheddar cheese. You can use any meltable cheese that you like, for example, mozzarella, gruyere cheese or Monterey Jack. The amount of cheese can be adjusted to suit your preferences.
Milk: Use your favorite type of milk here. Any dairy milk, oat milk, soy milk, almond milk, or coconut milk will work. The milk adds a little creaminess and improves the texture of the frittata.
Green onion: Also known as scallion or spring onion. This adds a mild, delicious onion flavor to the quiche. You can omit it if you prefer, or substitute it with finely diced yellow or red onions, or even Balsamic Caramelized Onions.
Seasoning: Salt, pepper, mixed dried herbs, dried parsley, and onion powder add amazing flavors to this frittata. You can substitute or omit any of these spices if you wish, or add any seasoning that you like.
💡 TIP! I love to use leftover roast ham in this recipe. You can also use canned ham, sliced sandwich ham, or deli ham.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Crack the eggs into a small to medium mixing bowl. Add diced or sliced ham, grated cheese, milk, seasoning and chopped or thinly sliced green onion. Whisk these until the eggs are well combined.
Two: Pour the egg mixture into a baking dish, casserole dish, die pish or cast iron skillet. You might want to grease the pan first unless it's non-stick.
Three: Bake the frittata in a preheated oven at 400 F / 200 C for about 15 minutes, or until the eggs are mostly set, and the frittata is golden brown on top. Serve it immediately warm, or allow it to cool down if you prefer cold frittata.
- A non-stick baking dish will make it much easier to remove the frittata from the dish for serving.
- Frittatas can be served warm or chilled. It's all down to personal preference!
- Feel free to adjust the amount of onion, ham and cheese used, or add any diced ingredients that you like.
- Dice the ham into small pieces. If the ham cubes are too large and heavy, they will likely sink to the bottom of the frittata, and not be evenly distributed.
- Preheat the oven to ensure an even cooking result.
Serve your cheese and ham frittata hot or cold. It can be served for breakfast or brunch on its own, but it's also an excellent main course for a light lunch or dinner.
Pair frittata with your favorite side dishes like Avocado Chickpea Salad, Spiralized Potatoes, Roasted Tenderstem Broccoli, or Asparagus Pasta Salad.
You can also serve it with a brunch buffet, along with Bacon Egg and Cheese Bagel, Zucchini Slice, or Healthy French Toast.
With added vegetables: Feel free to add any diced vegetables that you like. Keep in mind that they should be chopped into small chunks to allow them to cook by the time the frittata is ready. Diced peppers, asparagus, spinach, small broccoli florets, kale, tomatoes, corn, and zucchini would all work well.
Other ingredients: You can also add other flavorful ingredients, like crispy pieces of bacon, different types of cheese, fresh or dried herbs, leftover shredded chicken or turkey, or sliced mushrooms.
Dairy-free: Use a dairy-free milk alternative, such as soy milk, oat milk, or almond milk. You will also need a dairy-free cheese alternative.
To make this easy frittata recipe, you will only need a mixing bowl, a whisk, and a dish to bake the omelet in. An oven-safe dish of any size and shape will work.
I recommend using an 8 or 9-inch dish for the number of eggs suggested in the recipe. However, you can adjust the recipe to fit a smaller or bigger dish by reducing or increasing the number of eggs used.
Store any leftover ham and egg frittata in a sealed container in a refrigerator for up to 3 days.
This is a fantastic make-ahead breakfast dish. You can bake the frittata, and enjoy it for several meals throughout the week, as breakfast, lunch, or dinner.
Reheat the frittata in a microwave or oven for a few minutes if you wish to serve it hot, but it also tastes fantastic served cold.
Frequently asked questions
Adding milk to frittata will give it a rich and creamy texture. You will have to use full-fat milk to receive the best results. I don't recommend substituting the milk for water, as this will not have the same effect at all.
The frittata rises when the fluffy eggs become warm in the oven. They don't rise as well if the eggs are very airy, so you should only beat the eggs until they are just combined, and avoid over mixing them.
It's completely normal for your frittata to deflate after you remove it from the oven. The heat allows the eggs to expand, and it will condense as soon as the dish is removed from the hot environment. To keep it as puffy as possible, I recommend that you avoid overmixing the eggs before you start baking the dish.
A frittata is done when the edges are golden brown, and the eggs are almost set. If you gently shake the baking dish, the eggs in the center should be slightly jiggly, but the edges should be firm.
You might also like these recipes
- Cheesy Broccoli Scrambled Eggs
- Sweet Potato Breakfast Casserole
- Crustless Quiche with Broccoli and Cheddar
- Ham, Egg and Cheese Rollups
- Smashed Egg on Toast
- Chorizo Shakshuka (Baked Eggs)
- Bacon Egg and Cheese Bagel
- Air Fryer Zucchini & Corn Fritters
- Ham, Green Beans, and Potatoes
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Ham and Cheese Frittata
- Pie Dish
- 6 eggs
- 1 cup cheese, shredded
- 1 cup ham, diced
- 1 green onion
- 2 tablespoons milk
- Preheat the oven to 400 F / 200 C.
- Crack the eggs into a small to medium mixing bowl. Add diced or sliced ham, grated cheese, milk, seasoning and chopped or thinly sliced green onion. Whisk these until the eggs are just combined.
- Pour the egg mixture into a baking dish, casserole dish, die pish or cast iron skillet. You might want to grease the pan first unless it's non-stick.
- Bake the frittata for about 15 minutes, or until the eggs are mostly set, and the frittata is golden brown on top.
- Serve it immediately warm, or allow it to cool down if you prefer cold frittata.
- This recipe is a great way to use up leftover baked ham, ham slices, or deli meat.
- Feel free to add any diced vegetables that you like, such as peppers, asparagus, broccoli, mushrooms, or spinach.
- You can bake the quiche in any oven safe dish. A cast iron skillet, pie dish, or casserole dish will all work great.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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