Ham and Cheese Frittata
Published Apr 08, 2025
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This Ham and Cheese Frittata recipe is the ultimate make-ahead, crowd-pleasing breakfast, brunch, or dinner. I’m a bit of a frittata fanatic, and I have to tell you that this might be my favorite. Bonus that it’s the absolute easiest frittata I’ve ever made. Five ingredients and takes less than 30 minutes.
I make this easy frittata with ham and cheese after Christmas and Easter pretty much every year. It’s incredibly easy, and is the absolute perfect way to repurpose and use up leftover ham. I love that I can prepare it ahead of time and reheat it when we’re ready to eat! This is also part of my Easy Spring Brunch Menu. Want to grab the full menu? Just enter your email address below, and I’ll send it over.
Looking for more frittata recipes (as I mentioned, they’re my favorite)? Try my Vegetable Frittata or Asparagus Frittata. Or, maybe you still have leftover ham from Christmas or Easter? Put it to use in Baked Ham and Cheese Rolls or a Croque Madame Ham and Cheese Breakfast Bake.
What is a Frittata?
A frittata is a type of baked egg dish. Loosely translated, ‘frittata’ means ‘fried’ in Italian. This refers to the process of “frying” eggs in a skillet to prepare the dish. However, in the case of this recipe (and any frittata that I make), it doesn’t literally mean to fry. The easiest way to make a frittata is to bake it.
Similar to omelets, frittatas are filled with any combination of veggies, herbs, cheese, and meats. For this recipe, we’re using ham and cheese. But unlike omelets, frittatas are known for their creamy texture and custardy consistency. Frittatas are often referred to as crustless quiches. I just call them delicious!
The Best / Easiest Way to Make a Frittata
As mentioned above, a traditional frittata was made in a skillet on the stovetop. It required the cook to flip it halfway through. If you’ve ever tried this, you know how messy and complicated that can be.
But when I learned that frittatas can also be baked (thanks to my time as a recipe developer at Cook Smarts), I never looked back.
Low and Slow
After much testing, I’m here to tell you that lower and slower results is the best texture in a frittata. Some recipes recommend cooking the frittata at a higher temperature, but I’ve found that 350ºF for 30 minutes results in the most tender, fluffy texture frittata.
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Ingredients
- Eggs – The base of the frittata.
- Milk – Use any type of milk or cream in this recipe – even alternative milks will work just fine. Milk helps to create a custard-like consistency.
- Salt – Don’t skip the salt or you’ll lose some flavor in the egg base. A little goes a long way.
- Ham – Use roughly chopped deli ham or leftover baked ham that has been chopped into pieces.
- Cheddar Cheese – I prefer to use sharp cheddar cheese for this recipe, but any type you have on hand is great!
How to Make It
- Prep the baking pan. Line an 8-inch square or 9-inch round baking pan or cast-iron skillet with parchment paper. (Don’t skip this step, or your frittata will be very difficult to remove from the pan!)
- Make the egg mixture. Whisk the eggs, milk, and salt in a medium bowl until smooth. Make sure it’s very smooth and even, with no visible egg whites.
- Bake the frittata. Pour the egg mixture into the prepared pan. Add the fillings – ham and cheese. Then, bake uncovered in a preheated oven until the center is just set. It should still jiggle a little when you shake the pan.
- Serve. Let the ham and cheese frittata rest and set at room temperature for about 5 minutes. Then, slice, serve, and enjoy!
Recipe Tips
- Muffin Tin – Instead of baking the frittata all in one pan, you can divide the egg mixture evenly between a greased muffin tin for mini frittatas that reheat well and can be frozen for quick meals. Grease the muffin tin well, or use muffin liners to minimize sticking. Bake for 18 to 20 minutes at 350° F.
- Make Frittata Sandwiches – Use leftover frittata slices in breakfast sandwiches. Thinly slice the frittata, and place it between an English muffin for a delicious morning sandwich.
Possible Variations
- Add veggies – Quick-cooking veggies like onions, bell peppers, asparagus, or green beans can be added to the frittata raw. Heartier veggies like carrots, sweet potatoes, butternut squash, broccoli, and cauliflower should be roasted or sautéed in olive oil until tender ahead of time.
- Use a variety of greens – Baby spinach, chopped kale, or chopped Swiss chard add tons of nutrients and flavor. You could even use microgreens, arugula, or bok choy.
- Try different cheeses – Creamy ricotta, crumbled goat cheese, tangy feta, or shredded mozzarella, cheddar, provolone, or gruyère all work in this ham and cheese frittata.
- Add fresh herbs – Tarragon, basil, oregano, thyme, and chives lift the vegetable flavors in the frittata to new heights.
- Swap the protein – Replace the diced ham with deli turkey, cooked shredded chicken, chopped bacon, or cooked sausage for a slightly different taste.
Make Ahead
I love to prepare this frittata with ham and cheese in advance for a quick option on busy mornings or when hosting. Bake the frittata as usual. Then, let the dish come to room temperature. Store it in an airtight container for 3 to 4 days in the refrigerator. You can also store the vegetable frittata in the baking pan with a tight layer of plastic wrap.
To serve, enjoy leftovers cold straight from the fridge. Or, bake at 350° F for 10 to 12 minutes. Because the eggs are already cooked, you only need to make sure the frittata is thoroughly warmed rather than giving it additional cook time.
To Freeze
Cook as directed, let cool completely, and cover tightly. Freeze for up to 3 months.
Frequently Asked Questions
The most common causes for a watery frittata are not using pre-cooked ingredients like protein and watery veggies and not cooking it long enough.
You’ll know this dish is done when the edges are lightly golden brown and the eggs are set but still jiggly. They shouldn’t be runny in the center!
Serve this frittata on its own. Or, add sides like fresh fruit, toast, chilled asparagus salad, a mango and spinach smoothie, croissant french toast, or cinnamon crunch bagel breakfast casserole.
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Ham and Cheese Frittata
Equipment
- 8" square or 9" Round Baking Pan
- Knife
- Parchment Paper
- Mixing Bowls
Ingredients
- 10 large eggs
- 2 tablespoons milk (any type works)
- 1/2 teaspoon kosher salt
- 8 ounces deli ham, roughly chopped
- 6 ounces sharp cheddar cheese, finely cubed (or about 2 cups of shredded cheese)
Instructions
- Preheat the oven to 350ºF.
- Line an 8-inch square or 9-inch round baking pan with parchment paper. (Don’t skip this step because it will make the frittata very easy to remove from the pan.)
- In a medium mixing bowl, whisk together the eggs, milk, and salt. Make sure the mix is very smooth, with no visible egg whites. Pour this into the prepared pan.
- Top the egg mixture with the ham and cheese. Use a spoon or spatula to gently fold the toppings evenly into the eggs.
- Bake the frittata, uncovered, in the oven until the center is just set (it should still jiggle a little when you shake the pan), 30 to 35 minutes.
- Let the frittata rest for 5 minutes at room temperature. Slice and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
