This ham, egg, and cheese frittata is a versatile oven-baked egg dish that comes together in about 30 minutes, making it perfect for breakfast, brunch, or a quick weeknight dinner. The combination of savory ham, melted cheese, and fluffy eggs is a classic, and baking it in a cast-iron skillet ensures even cooking and a beautiful golden top. It’s a forgiving recipe that welcomes whatever cheese or herbs you have on hand.
Ingredients
- 8 large eggs
- 1/2 cup (120 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) olive oil or butter
- 1 cup (150 g) diced cooked ham (about 6 oz)
- 1/2 cup (60 g) shredded cheddar cheese, plus extra for topping
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Heat the olive oil or butter in a 10-inch (25 cm) oven-safe skillet (cast iron or non-stick) over medium heat. Add the diced ham and cook, stirring occasionally, for 2–3 minutes until lightly browned.
- Spread the ham evenly across the bottom of the skillet. Pour the egg mixture over the ham.
- Sprinkle the cheddar and Parmesan cheese evenly over the top. Gently stir once to distribute the cheese, but do not overmix.
- Cook on the stovetop without stirring for 2–3 minutes, until the edges just begin to set.
- Transfer the skillet to the preheated oven and bake for 18–22 minutes, until the center is just set and the top is lightly golden. The frittata is done when a knife inserted into the center comes out clean, or when it reaches an internal temperature of 160°F (71°C) as checked with a food thermometer (USDA FSIS safe minimum for egg dishes).
- Remove from the oven and let rest for 5 minutes before slicing. Garnish with fresh chives or parsley if desired. Serve warm or at room temperature.
Tips
- Don’t overbake: Frittata continues to cook as it rests. Pull it out when the center is just set but still slightly jiggly; it will firm up perfectly.
- Use a well-seasoned skillet: If using cast iron, make sure it’s well-seasoned to prevent sticking. Alternatively, use a non-stick oven-safe skillet.
- Substitutions: Swap the cheddar for Swiss, Gruyère, or Monterey Jack. Use leftover roasted vegetables or cooked potatoes instead of ham for a vegetarian version.
- Make it ahead: You can prepare the egg mixture and dice the ham the night before. Store separately in the fridge and assemble just before baking.
Serving Suggestions
Serve warm slices with a side of mixed greens tossed in a simple vinaigrette, roasted tomatoes, or a slice of toasted sourdough. For brunch, pair with fresh fruit and a mimosa (for adults of legal drinking age, please drink responsibly). It also makes a great packed lunch – just wrap a slice and go.
Variations
- Vegetable Frittata: Sauté 1 cup of diced bell peppers, onions, or zucchini in the skillet before adding the ham (or omit ham entirely).
- Herb and Goat Cheese: Replace the cheddar with 1/2 cup (100 g) crumbled goat cheese and add 1 tablespoon each of fresh thyme and rosemary.
- Spicy Southwestern: Add 1/4 cup (40 g) diced green chiles, 1/4 teaspoon chili powder, and use pepper jack cheese instead of cheddar.
- Potato and Ham: Add 1 cup (150 g) of cooked, diced potatoes along with the ham for a heartier frittata.
Storage and Reheating
Refrigerate leftover frittata in an airtight container within 2 hours of cooking. It will keep for up to 3–4 days. To reheat, place slices in a 350°F (175°C) oven for 5–7 minutes, or microwave on high for 30–60 seconds until warmed through. You can also enjoy it cold straight from the fridge. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a glass or ceramic baking dish instead of a skillet? Yes, you can pour the egg mixture into a lightly greased 9-inch (23 cm) pie plate or baking dish. You’ll need to skip the stovetop step and just bake it a few minutes longer, about 25–30 minutes.
Why is my frittata watery? Watery frittata usually comes from vegetables releasing moisture. If you add vegetables, sauté them first to remove excess water, and avoid adding too many watery ingredients like tomatoes without cooking them down.
Can I make this dairy-free? Yes, substitute the milk with unsweetened almond milk or oat milk, and use dairy-free cheese alternatives. The texture will be slightly less creamy but still delicious.
How do I know when it’s done without a thermometer? The frittata is done when the center is just set and no longer jiggly. A knife inserted into the center should come out clean. The top should be lightly golden.
Can I use egg whites only? Yes, you can replace the whole eggs with 2 cups (480 ml) of liquid egg whites or about 12 egg whites. The frittata will be lower in fat and calories but slightly less rich in flavor.
Can I add other meats like bacon or sausage? Absolutely. Cook bacon or sausage first, drain off excess fat, and then proceed with the recipe. Just ensure any meat is fully cooked before adding the eggs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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