Jamielyn Nye
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This ham and cheese frittata is easy to make with savory diced ham, cheddar cheese and broccoli for a simple breakfast, brunch or dinner. It’s my go-to for holidays or weekend mornings!
Other delicious breakfast recipes we love include crustless quiche, breakfast pie and ham and cheese quiche!
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Table of Contents
- Easy Ham and Cheese Frittata
- Ingredients
- Frittata Variations
- How to Make a Ham and Cheese Frittata
- Serving Suggestions
- Recipe FAQ
- Storing + Freezing
- More Delicious Egg Dishes
- Ham and Cheese Frittata Recipe Printable Recipe
Easy Ham and Cheese Frittata
I love making mini egg frittatas or egg white muffins for my breakfast almost weekly, but sometimes it’s nice to make a big version for the whole family to enjoy.
This ham and cheese frittata recipe is great for busy holiday mornings! It’s perfect for using leftover ham and makes enough to serve a crowd. Plus, no crust to make like this recipe for quiche lorraine.
There are so many variations of frittatas to make whether you want meat and cheese or like to keep it vegetarian. I am particularly fond of this savory ham and cheese version, though!
Ingredients
Below are the simple ingredients used in this ham and cheese frittata recipe. Feel free to adjust based on preference and what you have on hand!
Find the full recipe with specific measurements below.
- Eggs: You need a lot of eggs to make a whole frittata. This recipe calls for 9 whole eggs (both the yolks and whites).
- Ham: I always make this recipe around the holidays whenever we have leftover baked ham or crockpot spiral ham. It’s the perfect way to use it up!
- Cheese: The secret to an amazing frittata is to use cubed cheese so you get pockets of oozy cheesy goodness. We love sharp cheddar.
- Onion: I love adding in a small diced onion for extra flavor. You can also add in some minced garlic here if you’d like.
- Broccoli: Broccoli is my favorite veggie to add. Feel free to swap with different vegetables. Cherry tomatoes would be delicious and colorful.
- Milk: We use whole milk, but you can use 2% with a dash of heavy cream if you’d like.
- Olive oil: You need a small amount of oil to saute the onions.
- Spices: I used a mix of cayenne, salt and black pepper to give it an extra boost of flavor.
Frittata Variations
This recipe is so versatile, feel free to mix and match different combinations for a perfect breakfast!
- Cheese: Goat cheese, mozzarella, feta, Parmesan, or any variety of cheddar works.
- Veggies: Asparagus, bell peppers, mushrooms, zucchini, jalapeños, really anything works!
- Greens: Hearty leafy greens like spinach, kale, Swiss chard, beet greens, or endive.
- Protein: Bacon or Canadian bacon work and this honey baked ham really adds great flavor.
- Fresh herbs: You could sprinkle some fresh basil, parsley, dill or chives on top as well.
How to Make a Ham and Cheese Frittata
- Saute. Cook the onions over medium-high heat in a large cast iron pan (make sure it’s oven-safe) until translucent.
- Combine. In a separate bowl, whisk together the eggs, milk and spices.
- Cook. Once onions are cooked, add in the broccoli, ham and cheese. Make sure there are even amounts of each spread throughout the pan. Then pour the egg mixture on top (don’t stir) and cook until the edges begin to set, about 7-9 minutes.
- Broil. Finish the dish off in the broiler until the top is brown and the eggs are set. This usually takes about 2 to 5 minutes, but be sure to check every minute so it doesn’t burn.
Serving Suggestions
We love serving this ham and cheese frittata with any of these sides:
- Hash browns
- Bacon
- Berry fruit salad
- Breakfast potatoes
- Rainbow fruit kabobs
Recipe FAQ
What makes a frittata so different from an omelet?
The main difference between the two is how the eggs are cooked. They both start with an egg, meat and veggie filling and are typically cooked on the stove top. An omelette is cooked on the stove and frittatas are usually baked.
What’s the difference between a quiche and a frittata?
The biggest difference is that a quiche usually has a crust (although sometimes it doesn’t!) and relies on a combination of eggs with milk or cream. A frittata does not have a crust or as much milk.
How do you keep a frittata fluffy?
By using a whole milk it will make the egg mixture nice and fluffy. Make sure to whisk the eggs nicely too.
What is the best pan to cook a frittata in?
A cast iron skillet in the best pan to cook it in so that you can start it on the stove and move it to the oven.
Storing + Freezing
This ham and cheese frittata will keep in the fridge for 3 to 4 days when stored in an airtight container. To reheat, either place in the microwave, oven or toaster oven heat until warm.
To freeze, cut the frittata into 4 pieces and wrap each piece individually with foil. Place in a freezer bag and store for a few months. Thaw in the fridge overnight then reheat.
Need more brunch recipes? Try this potato and ham casserole, spanish omelette recipe, egg skillet or overnight breakfast casserole!
More Delicious Egg Dishes
Browse all- Overnight Breakfast Casserole with Sausage
- Savory Crepes
- Egg McMuffin Breakfast Sandwich
- Hash Brown Egg Cups
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Ham and Cheese Frittata Recipe
5 from 43 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This ham and cheese frittata is easy to make with savory diced ham, cheddar cheese and broccoli for a simple breakfast, brunch or dinner.
Cook Time: 35 minutes mins
Total Time: 35 minutes mins
Servings: 4
Video
Ingredients
- 1 teaspoon olive oil
- 1 small onion , chopped (or half a large onion)
- 9 large eggs
- ½ cup whole milk
- ¾ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
- ⅛ ground black pepper , or to taste
- 2 cups broccoli florets , cooked
- 1 ½ cups cooked ham , chopped (I used a ham steak)
- 6 ounces cheddar cheese , cut into chunks
Instructions
Preheat your broiler. Move the oven rack to about 5 inches from the broiler.
In a large cast iron skillet, heat the olive oil over medium heat. Add the chopped onions and cook 5 to 8 minutes, or until translucent.
In a mixing bowl, whisk together eggs, milk, salt, cayenne pepper, and black pepper.
When the onions are cooked, spread the broccoli in the pan. Top with the chopped ham. Sprinkle the cheese over the top.
Pour the egg mixture over the top. Don’t stir. Cook 7 to 9 minutes, or until the edges are starting to set.
Transfer the pan to the broiler. Broil 2 to 5 minutes. Don’t walk away! Check it every 1 minute. The frittata is done when the top is brown and the eggs are set (not wiggly).
Notes
Variations:
- Veggies: mushrooms, bell peppers, asparagus, spinach
- Meats: bacon, shredded chicken, sausage
Storage: This ham frittata will keep in the fridge for about 3 to 4 days. Just be sure to store the leftovers in an airtight container. To reheat, either place in the microwave, oven or toaster oven and warm back up for a few minutes.
Freeze: I would recommend cutting the frittata into 4 pieces and then wrapping each piece individually with foil. Once wrapped, place all pieces in a freezer bag and store in freezer. It will last in the freezer for a couple of months. When ready to eat, thaw in the fridge overnight. Reheat the next day in the microwave or oven until warm.
Nutrition
Calories: 448kcal | Carbohydrates: 8g | Protein: 35g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 496mg | Sodium: 1391mg | Potassium: 525mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1419IU | Vitamin C: 52mg | Calcium: 430mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Breakfast
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe contributed byKaren from The Food Charlatonfor I Heart Naptime.
Categorized as: American, Breakfast, Eggs, Gluten-Free, Low Carb, Make Ahead, One Pot, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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5 from 43 votes (20 ratings without comment)
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41 comments
- Linda Hess
I really want to make this, but don’t have any cast iron skillets. What size cast iron skillet does this recipe (serves 4) require?
Possible to use a larger skillet to increase the number of servings?
Thinking about taking this dish to a potluck. Thoughts! Recommendations?
Please advise ASAP and thanks!
- Reply
- Jamielyn Nye
You could cook the first part in a skillet and then add it to a pie dish or 9×9″ baking dish to bake it :)
- Reply
- Kristen
I loved it! I love frittatas but had never thought of adding broccoli before but it made it so much better.
- Reply
- Jamielyn Nye
So glad you enjoyed the frittata recipe!
- Reply
- Agnes
This really is so much easier than an omelette! My kids prefer just the ham & cheese filling but I think the broccoli is a good addition :D
- Reply
- jess
what a perfect christmas morning dish to make! thank you so much for sharing this recipe!
- Reply
- Heather Stockall
Incredibly tasty! I added diced mushrooms cooked with the onion and used shredded cheese as that’s all I had. I’m printing this and it’s going into my….I forgot to take something out of the freezer so…. file!
- Reply
- Jamielyn Nye
I’m so glad you enjoyed it!!
- Reply
- Britni
One of our favorite breakfast recipes! Love the combination of ham and veggies.
- Reply
- Beth
This looks so delicious and tasty! I can’t wait to make this!
- Reply
- Jan Nobbe
I made this today and, while I personally don’t eat eggs, my significant other said “You did good!” He really enjoyed it and there is plenty left over for him to enjoy this week and freeze for later.
- Reply
- Jamielyn Nye
I’m so glad he enjoyed it. Thank you for your comment and review Jan. :)
- Reply
- R. FRANK
My family liked it but i thought it was too salty with the ham already being salted. Would definitely reduce the salt next time by maybe half.
- Reply
- Nancy DePodesta
Made this for dinner with leftover New Years spiral ham. We loved it!
- Reply
- Jamielyn Nye
Great idea to use with leftover ham!
- Reply
- Paula
Thank you for your delicious frittata recipe! It was my first time making one and came out perfectly. Will definitely make it again.
- Reply
- Jamielyn Nye
I’m so glad you enjoyed it! Thanks for leaving a comment and review Paula!
- Reply
- Janet
Wonderful frittata!!
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