Ham and Cheese Frittata
This easy Ham and Cheese Frittata makes the most delicious brunch. Combining ham, cheese, eggs, and veggies, this one-skillet meal is filling and makes great meal prep too!
This post may contain affiliate links. Read our disclosure policy
For more delicious brunch recipes, try my Overnight Omelette Breakfast Casserole or a delicious Sausage Hash Brown Breakfast Casserole!
Ham Frittata with Gruyere:
Making a frittata is always impressive for guests. Whether it be for a holiday brunch or dinner for breakfast, I’m always in for a delicious frittata filled with eggs, veggies, and sometimes a variety of meats.
The other thing I love about this dish is the possible variation in ingredients.
- Meat – ham, bacon, or sausage.
- Veggies – onion, peppers, mushrooms, tomatoes, spinach, and so on.
- Eggs – or a combo of eggs plus egg whites (for lower calorie).
- Potatoes – any potato, including yellow, white, or sweet potato.
- Cheese – I love the taste of gruyere cheese (especially a smoky version), but other cheese can also be substituted.
Want to include this on a brunch spread? Make my Pecan Banana Muffins or my Best Blueberry Lemon Scones too!
Ingredients Used:
- Ham – I used ham steaks for this recipe. If you have leftover ham from a holiday dinner, use that instead!
- Cheese – The cheese of choice was gruyere, but any you love will work too.
- Eggs – Use large eggs.
- Milk – I normally use 2% milk in this recipe.
- Veggies – A combo of peppers, onions, and some tomatoes for topping (if desired).
How to make Ham and Cheese Frittata:
Step 1
Sauté veggies. Heat a cast iron skillet to medium-high heat. Add olive oil and then veggies, and cook until softened, about 3-4 minutes. Add salt and pepper to taste.
Step 2
Add ham. Add the ham and stir. Continue cooking for a couple of minutes.
Step 3
Add eggs/milk mixture. Add the eggs and milk to the skillet.
Step 4
Add shredded cheese to skillet. Then add the shredded cheese on top of the egg mixture.
Step 5
Top with tomatoes (optional). Slice some Roma tomatoes, and add to the top of the frittata.
Step 6
Bake frittata. Bake the frittata in a preheated 375 degree oven for 20 minutes, or until just set in the center.
Step 7
Serve. Serve ham and cheese frittata with some extra black pepper and some chopped cilantro, if desired.
Recipe FAQs
A quiche contains a crust while a frittata does not. Also, a quiche normally bakes in a pie plate or dish while a frittata normally cooks in a cast iron skillet.
Use a cast iron skillet for a frittata. That way you can cook the veggies and meat in the same pan, which is easier for cleanup.
The eggs will naturally expand and puff up during the cooking process. They may deflate a little bit, but that’s ok.
Cook the frittata in the oven until the center is just set, or no longer jiggly. You can check with a knife as well.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Ham and Cheese Frittata
Ingredients
- 1 Tablespoon olive oil
- 1/4 cup red onion – diced
- 1 cup peppers (any kind – I used bell pepper and jalapeno) – diced
- 3/4 pound ham steaks (chopped) – or leftover ham
- 10 large eggs
- 1/2 cup 2% milk
- 4 oz. gruyere cheese – shredded
- kosher salt and freshly ground black pepper – to taste
Instructions
- Heat a cast iron skillet to medium-high heat. Add olive oil and then veggies, and cook until softened, about 3-4 minutes. Add salt and pepper to taste.
- Add the ham and stir. Continue cooking for a couple of minutes.
- In a medium bowl, combine the eggs and milk. Whisk until well combined. Add mixture to the skillet. Then add the shredded cheese on top of the egg mixture.
- Slice some Roma tomatoes, and add to the top of the frittata.
- Bake the frittata in a preheated 375 degree oven for 20 minutes, or until just set in the center.
Notes
- Cook the frittata in the oven until the center is just set, or no longer jiggly. You can check with a knife as well.
- The eggs will naturally expand and puff up during the cooking process. They may deflate a little bit, but that’s ok.
This is easy, great flavor and looks impressive.
I’m so glad to hear this, Diana!
This tasted so good. Thanks for the tip on the cast iron skillet.