Ham and Cheese Frittata
sandravalvassori.com
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!
Servings: 4
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 cup freshly grated Parmesan cheese
- 1 cup (4 ounces) diced or shredded cheddar cheese, divided
- ¼ teaspoons Kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil, plus more if needed
- 1 small yellow onion, cut in half, and sliced into thin half-moons
- 8 ounces (about 2 cups) diced cooked ham or sliced deli ham
- 3 green onions, white and light green parts finely sliced
Instructions
- Preheat the oven to 375°F.
- In a medium mixing bowl, whisk the eggs until smooth (don't over-mix but make sure there are no streaks of egg whites left). Add the whole milk, parmesan cheese, 3/4 cup of the cheddar cheese, salt and pepper. Stir to combine, then set aside.
- Place a 10-inch oven-safe skillet over medium-high heat and add the olive oil. (If you’re using a cast-iron skillet, lightly grease the sides with a little more olive oil). Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they become soft and slightly translucent. Stir in the cubed ham and sauté until it starts to brown slightly, then stir in the green onions and cook for 1 minute more.
- 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, undisturbed, until the edges look set, about 5 minutes. Sprinkle the remaining 1/4 cup cheddar cheese evenly on top, then transfer skillet to preheated oven.
- Cook the frittata until the eggs look set but the centre is ever-so-slightly 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 one 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.
- Let the frittata rest for a few minutes before slicing. Slice into wedges and serve warm or at room temperature. Enjoy!
Notes
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.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.