A good ham and cheese frittata recipe gives you a reliable, protein-packed meal that comes together with pantry and fridge staples. The eggs set into a tender, slightly custardy base while the ham adds a salty, smoky bite and the cheese melts into creamy pockets. You get a single-skillet dish that works for a weekday breakfast or a lazy weekend brunch without any complicated technique.
This version bakes fully in the oven rather than finishing on the stovetop, which means even heat and no risk of a soggy bottom. It scales easily, reheats well, and uses ingredients most home cooks already keep on hand. Below you’ll find exact amounts, swap ideas, and the small details that keep the texture right. If you enjoyed this, our blue cheese olive is worth trying next. Making this ham and cheese frittata at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Ham And Cheese Frittata
- One pan from stove to oven, so cleanup stays minimal.
- Ready in about 35 minutes with zero special equipment.
- Flexible with leftover ham and almost any melting cheese.
- Holds up in the fridge for quick reheated breakfasts.
- Naturally low in carbs and filling without heavy bread.
Ingredients You’ll Need
- 8 large eggs
- 1 cup diced cooked ham (about 150 g)
- 1 cup shredded cheddar cheese (about 100 g)
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives
Ingredient Substitutions
Cheddar cheese: Replace with an equal weight of shredded Gruyère for a nuttier, more complex flavor. Gruyère melts smoothly but browns faster, so check the top at the 20-minute mark. The result is a slightly sweeter, more aromatic frittata with a firmer bite. The ham and cheese frittata works well for weeknight cooking when time is limited.
Cooked ham: Use an equal weight of diced smoked turkey breast if you want a lighter, less salty profile. Turkey browns less and releases less fat, so add 1 teaspoon of oil with the butter. Expect a milder taste and a slightly drier crumb. Storing leftover ham and cheese frittata correctly keeps it tasting good for days.
Whole milk: Swap for an equal amount of half-and-half to increase richness and soften the egg set. The extra fat slows coagulation, so bake 5 minutes longer. You’ll get a looser, more delicate center.
Unsalted butter: Use 2 tablespoons of olive oil for a dairy-free fat with a fruitier note. Olive oil reaches a higher smoke point, so you can start the onions on medium heat without browning. The crust edges will be less buttery but still crisp. For another easy option, check out our cream cheese fruit.
Step-by-Step Instructions
- Heat your oven to 180°C / 350°F and place a rack in the middle position.
- Warm 2 tablespoons of butter in a 10-inch oven-safe skillet over medium-low heat until it stops foaming.
- Add the chopped onion and cook, stirring often, until translucent and soft, about 4 minutes, with no brown edges.
- Stir in the diced ham and cook 2 minutes to lightly crisp the edges and release its smoky aroma.
- In a bowl, whisk the 8 eggs, 1/4 cup milk, salt, and pepper until the yolks and whites are fully blended and do not overmix past a uniform yellow.
- Pour the egg mixture over the ham and onion, then scatter the cheddar and chives across the top without stirring.
- Let the pan sit on the burner 2 minutes until the edges begin to set but the center still looks wet.
- Transfer the skillet to the oven and bake 18–22 minutes until the top is golden and crispy at the rim and the center barely jiggles.
- Remove and rest the pan 5 minutes before sliding a spatula around the edge and cutting into wedges.
Pro Tips
Always use an oven-safe skillet; a cast-iron or stainless steel pan holds heat evenly and won’t crack under the bake. For a fuller guide on safe pan temperatures, see oven-safe cookware from Simply Recipes.
Cut the ham into small, even cubes so every bite carries the same saltiness instead of a few salty chunks. Pair the bake with a light fruit dip side for contrast.
Whisk the eggs just until blended because too much air makes the set puff then collapse into a rubbery slab. A cheese blend idea works if you reserve some for the top.
Rest the cooked frittata before slicing so the proteins tighten and the wedges hold a clean edge. Try a slice alongside white pizza at a brunch table.
Common Mistakes to Avoid
Skipping the stovetop start lets the eggs spread thin and bake dry; always set the rim 2 minutes before the oven. A cold pan also sticks, so preheat it with the butter.
Overbaking is the fastest way to a tough crumb; pull the pan when the middle still wobbles slightly because residual heat finishes it. Use a timer and check at 18 minutes.
Crowding the skillet with too much ham lowers the egg ratio and prevents a clean set; keep to 1 cup diced meat for an 8-egg base. More filling belongs in a cheese board side.
Serving Suggestions
Cut the wedges warm and plate with a simple green salad to balance the salt. A blue cheese martini pairs well for an adult brunch.
Top each portion with extra chives or a spoon of plain yogurt for a cool finish. The ham and cheese frittata recipe also packs into lunchboxes once cooled to room temperature.
Storage and Reheating
Place leftovers in an airtight container and refrigerate for up to 3 days; cooked egg and ham shouldn’t sit out beyond 2 hours. The texture stays firm and safe when chilled promptly.
To reheat, warm wedges in a 160°C / 325°F oven for 8 minutes until the center reaches 74°C / 165°F. Freezing works for up to 2 months if wrapped tight, though the cheese gets slightly grainy on thaw.
Recipe Variations
Vegetable Add-In
Fold 1/2 cup sautéed spinach and diced bell pepper into the egg mix before baking. The extra moisture means add 3 minutes to the oven time and expect a softer, greener slice with a sweeter note.
Spicy Version
Add 1/2 teaspoon chili flakes to the onions and swap cheddar for pepper jack. The heat builds slowly and the cheese browns quicker, so check at 16 minutes for a golden and crispy top with a warming finish.
Low-Dairy Option
Use 1/4 cup water instead of milk and reduce butter to 1 tablespoon with 1 tablespoon oil. The crumb firms a bit more but still slices clean, and the ham carries the main flavor without heavy creaminess.
Ham And Cheese Frittata
Description
A ham and cheese frittata is a protein-packed single-skillet meal with tender custardy eggs, smoky ham, and melted cheese. It bakes fully in the oven for even heat and a clean set, perfect for weekday breakfast or weekend brunch.
Ingredients
Instructions
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Heat oven and skillet
Heat your oven to 180°C / 350°F and place a rack in the middle position. Warm 2 tablespoons of butter in a 10-inch oven-safe skillet over medium-low heat until it stops foaming, which shows the water has cooked off and it is ready for the onions.
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Cook the onion
Add the 1/4 cup chopped onion to the skillet and cook, stirring often, until translucent and soft, about 4 minutes, with no brown edges. The onion should look see-through and feel tender when pressed with a spoon against the pan.
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Crisp the ham
Stir in the 1 cup diced ham and cook for 2 minutes to lightly crisp the edges and release its smoky aroma. You will see the ham pieces turn a shade darker at the corners and hear a gentle sizzle as the fat renders.
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Whisk egg mixture
In a bowl, whisk the 8 eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until the yolks and whites are fully blended. Do not overmix past a uniform yellow, or too much air will make the set puff then collapse into a rubbery slab.
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Combine and top
Pour the egg mixture over the ham and onion in the skillet, then scatter the 1 cup shredded cheddar and 1 tablespoon chopped chives across the top without stirring. The cheese and herbs should sit on the surface so they melt into creamy pockets and a golden rim as it bakes.
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Set edges on stove
Let the pan sit on the burner for 2 minutes over the same medium-low heat until the edges begin to set but the center still looks wet. You will see a 1-inch band around the rim turn opaque while the middle remains glossy and loose.
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Bake in oven
Transfer the skillet to the oven and bake for 18–22 minutes until the top is golden and crispy at the rim and the center barely jiggles. Pull it at 18 minutes if the middle still wobbles slightly, since residual heat finishes the egg to a safe set near 71°C / 160°F without overbaking.
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Rest and slice
Remove the pan and rest it for 5 minutes before sliding a spatula around the edge and cutting into wedges. The rest lets the proteins tighten so the wedges hold a clean edge instead of crumbling when lifted.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 12g60%
- Cholesterol 380mg127%
- Sodium 720mg30%
- Total Carbohydrate 4g2%
- Sugars 2g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Place leftovers in an airtight container and refrigerate for up to 3 days; cooked egg and ham shouldn't sit out beyond 2 hours.
- Reheating: Warm wedges in a 160°C / 325°F oven for 8 minutes until the center reaches 74°C / 165°F, and avoid reheating a portion twice.
- Pro tip: Always use an oven-safe skillet like cast-iron so heat stays even; pair a slice with blue cheese martini for an adult brunch.
- Rest before slicing: Let the cooked frittata sit 5 minutes so the proteins tighten and wedges hold a clean edge.
