Ham And Cheese Frittata

This easy Ham and Cheese Frittata is perfect for breakfast, brunch, or a quick weeknight dinner. Cheesy, flavorful, and oven-baked, it’s great for using up leftover ham!

It’s Always A Good Time To Make A Frittata

A frittata is the ultimate clean-out-the-fridge meal—perfect for using up veggies, cheese, or meat that’s on its way out. I love that they’re also quick to make and no matter how many frittatas I’ve made over the years, I’m always surprised how delicious they turn out every time.

This ham and cheese frittata has always been a favorite. Made with really simple ingredients, it’s blissfully cheesy from the parmesan and cheddar, packed with savory bites of ham, and full of flavor thanks to both yellow and green onions. Leaving the onions a little chunky adds great texture, and letting the eggs brown on the bottom and on top takes this very simple frittata from good to fabulous.

Like most of my frittatas, this one is baked—no flipping required! But letting the eggs properly brown on the bottom and on top gives it the same delicious golden crust without the hassle of having to flip it.

This frittata is especially great after holidays like Christmas or Easter when you’ve got leftover ham to use up. Plus, it reheats beautifully—perfect for those laid-back mornings when no one’s in a rush but everyone’s hungry. I know you’re going to love it!

Ingredients

The great thing about frittatas is that they are endlessly versatile. I love the simplicity of this one but feel free to use this ingredient list as a guide and make it your own by adding whatever vegetables you may have on hand.

• Eggs – A standard-sized frittata that feeds 4 will need about 6-8 eggs. Adjust the amount to serve a larger crowd.
• Cooked Ham – Unsurprisingly, the salty, smoky flavor of ham pairs perfectly with eggs and cheese. Use leftover ham or deli sliced ham. Sometimes if I don’t have lefotver ham but I’m making this for a brunch or special occasion, I’ll buy a small ham. If I have leftover ham I will cut it up and freeze it so I can use it for future frittatas.
• Onions and green onions – I love using a regular onion as well as green onions in a frittata. Especially during spring and summer when green onions are local and super fresh. If you don’t have green onions on hand, feel free to leave them out. Similarly, feel free to use only green onions or larger spring onions, if you wish.
• Cheese – Frittatas are soooo much better with cheese and here we use both parmesan and cheddar for extra cheesy goodness. Use as little or as much as you’d like or swap out for any other cheese of your preference. I can’t think of any cheese that wouldn’t go well in a frittata.
• Whole milk – Not all frittatas need milk or cream but they do make for a lighter, softer, puffier frittata. In fact, many Italians never add milk to their frittatas. I prefer to use whole milk as opposed to cream because I find it gives the frittata a better texture. I highly recommend you stick to something full-fat. In a pinch you could use 2% milk but whole milk or heavy cream give a better texture and consistency to the frittata.
• Seasoning – All frittatas need to be well-seasoned with salt and pepper or they will taste bland. However, because the ham adds a lot of saltiness to the frittata we keep the addition of extra salt to a minimum.

What Is The Best Pan To Use?

The best pan for cooking a frittata in the oven is a 10- to 12-inch oven-safe skillet, with cast iron being the top choice. Cast iron retains heat well, cooks evenly, and creates a beautifully golden crust. It’s perfect for starting the frittata on the stovetop and finishing it in the oven. A well-seasoned cast iron pan will also help prevent sticking.

If you prefer easier cleanup, an oven-safe nonstick skillet is a great alternative—just make sure the handle can withstand the oven temperature. Avoid pans with plastic handles or thin construction, as they may not hold up to high heat or cook evenly.

If you’re making this recipe as written, you will need a 10-inch skillet. Anything larger will result in a very thin frittata and anything smaller might overflow.

How To Make Ham and Cheese Frittata

Prepare oven and pan: Preheat the oven to 375°F. If you’re using a cast-iron skillet, lightly grease the sides with olive oil.

Whisk the eggs: In a medium mixing bowl, whisk the eggs until smooth (don’t over-mix). Add the whole milk, parmesan cheese, 3/4 cup of the cheddar cheese, salt and pepper. Stir to combine, then set aside.

Sauté the onions and ham: Place a 10-inch oven-safe skillet over medium-high heat. Drizzle in a bit of olive oil, then add the chopped onions. Cook for 3-4 minutes, stirring occasionally, until they become soft and slightly translucent. Add the cubed ham and sauté until it starts to brown slightly, then stir in the green onions and cook for 1 minute more.

Pour in the eggs: Lower heat to medium. If your pan looks a little dry, add another drizzle of olive oil around the edges of the skillet, then slowly pour in the egg mixture. Stir gently just to evenly distribute the ham, then let the frittata cook until the edges look set, about 5 minutes. Sprinkle the remaining cheddar cheese evenly on top, then transfer skillet to preheated oven.

Bake the frittata: Cook the frittata until the eggs look set but the centre is still a little jiggly, about 5 to 7 minutes. At this point, if you’d like your frittata to get a little more golden brown on top, place it under the broiler for just 1 minute or two. Keep a close eye on it to prevent over-browning. As soon as the top is lightly golden, remove it from the oven.

Cool and serve: Let the frittata rest for a few minutes before slicing. Slice into wedges and serve warm or at room temperature. Enjoy!

Recipe Tips

• Grate your own cheese: Pre-shredded cheese often has anti-caking agents that affect meltiness. Freshly grated cheddar and parmesan make a big difference!
• Pre-cook your veggies: If you’re adding vegetables (like bell peppers, mushrooms, or spinach), sauté them first to remove excess moisture. This prevents a soggy frittata.
• Don’t overmix the eggs: Whisk just until combined. Over-whisking can make the texture spongy instead of creamy.
• Don’t overcook the frittata. Overcooked eggs become rubbery. You may need to test a frittata recipe a couple of times using your pan and stovetop, since everyone’s tools conduct heat differently. But my best advice is to put your frittata under the broiler when the top of the frittata still looks raw, but it is getting harder to pour excess egg under each side. Then broil until the top is just set and nicely browned. 
• Let it rest before slicing: Give your frittata 5–10 minutes to cool slightly. This helps it set and makes slicing easier.

Frequently Asked Questions

How To Store, Freeze And Reheat

• To refrigerate: Let the frittata cool completely, then store slices in an airtight container in the fridge for up to 4 days.
• To freeze: Let the frittata cool completely, then wrap individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• To reheat: You can place the frittata in a skillet over low heat and cover with a lid. Heat until warmed through. Or, microwave individual slices for 30–60 seconds until warmed through. You can also reheat a whole frittata at 350°F for about 10 minutes (cover loosely with foil to prevent drying out).

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