Name: Ham and Cheese Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion, diced; 2 cloves garlic, minced or grated; 8 large eggs; 1/3 cup milk; 1 cup diced ham; 1 cup shredded cheddar cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Whether you’re looking for a quick breakfast, lunch, or dinner, this ham and cheese frittata is a great way to get a meal on the table in a hurry. Not to mention, it’s a great make-ahead meal for a weekend brunch or holiday gathering too.

Ham and cheese frittata in a cast-iron skillet with a slice on a plate.

I don’t know about you, but I love eggs. Not only are they incredibly nutrient-dense, filled with protein, healthy fats, and essential micronutrients, but they are incredibly versatile and inexpensive. From scrambled eggs to egg bakes to sandwiches to shakshuka, there are so many different ways to use them, and a delicious frittata is just another option to add to the list.

This ham and cheese frittata is a great way to use leftover ham or pre-cooked ham from your local deli counter. Just whip it up and enjoy it with some toast or roasted potatoes and fruit or veggies for a protein-packed meal any time of the day.

Slice of ham and cheese frittata on a plate with roasted potatoes.

Why This Recipe Works

Quick and Easy – Ready in less than 30 minutes, this frittata is perfect for a quick meal.
Made in One Pan – You can keep the dishes to a minimum since all you need a is cast iron skillet to cook this ham and cheese frittata.
Great for Leftovers – This cheese frittata recipe is a great way to turn leftover ham into a hearty brunch or simple dinner.
Versatile – Once you get the basics down you add different types of cheese, vegetables, and herbs to this recipe.

Ham and cheese frittata ingredients: eggs, milk, diced ham, shredded cheese, onion, and garlic.

Ingredients & Substitutions

Eggs – The most important ingredient in any frittata. You can use white or brown large eggs.
Ham – To add some protein. Use pre-cooked chopped ham or leftover ham. You can also use cooked bacon if preferred.
Cheese – To add some healthy fats and protein. The recipe calls for cheddar cheese, however, you can use any shredded cheese you like. High moisture and soft cheeses like mozzarella, gouda cheese, and Gruyere cheese would also work well.
Milk – To make the egg mixture and add some protein. If you want to make it a little extra rich, you can use heavy cream or half-and-half instead.
Onion and Garlic – To add flavor. You can use fresh onion and garlic or onion and garlic powder, see the notes section of the recipe for details.
Salt and Pepper – To season the frittata.

While the recipe doesn’t call for any, you can certainly add some veggies to this frittata. One cup of mushrooms, bell peppers, or asparagus would be a nice addition to this ham and cheese frittata recipe.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, this recipe is ham and cheese frittata is gluten-free.

To Make it Dairy-Free: Swap the milk for almond milk and the cheese for non-dairy cheese.

White bowl with eggs, milk, shredded cheese, salt, and black pepper.

Whisked egg mixture for ham and cheese frittata in a white bowl.

How to Make a Ham and Cheese Frittata

Sauté the onion and garlic. Warm the butter and olive oil in a cast iron skillet and sauté the onion and garlic until tender.
Make the egg mixture. Crack the eggs into a medium bowl, add the milk, 3/4 of the cheese, salt, and pepper, and whisk until well combined.
Add the ham. Add the chopped ham to the skillet with the onion mixture.
Pour in the egg mixture. Add the whisked eggs to the pan and cook for a few minutes, without stirring, until the eggs begin to set, then sprinkle with remaining shredded cheddar cheese.
Bake. Transfer the skillet to the oven at 400°F and bake for 10-15 minutes until set in the middle.
Serve and enjoy!

You can find the detailed instructions for this ham and cheese frittata in the recipe card below.

Sautéed onion and garlic with diced ham in a cast-iron skillet.

Ham and egg frittata mixture cooking in a cast-iron skillet.

Tips for the Best Frittata

Get the ratio right. Frittatas are easy to make but the ratio of eggs to dairy makes all of the difference. The best ratio for a frittata is a 1/2 cup dairy for every dozen eggs. Using too much milk will result in a loose frittata, while using too little milk will affect the texture.

Use full-fat dairy. Using heavy cream, half-and-half, or whole milk will provide the best texture for a frittata. While you can use skim milk, your frittata just won’t be as creamy. Do not use water.

Use the right pan. For a perfectly cooked frittata, you need an oven-safe pan. A cast iron skillet allows for an evenly cooked frittata with crispy edges and a velvety center.

Don’t overcook it. Overbaking eggs will result in a rubbery frittata. You’ll know a frittata is done when the center is set but the eggs are still slightly jiggly.

Cooked ham and cheese frittata in a cast-iron cheese with chives and roasted baby potatoes.

Red’s Nutrition Tip

This ham and cheese frittata is a great source of protein and healthy fats. By pairing it with a source of complex carbohydrates and fiber you can create a well-balanced meal that you can enjoy for breakfast, lunch, or dinner.

Serving Suggestions

This ham and cheese frittata pairs well with crusty bread, toast, bagels, English muffins, roasted breakfast potatoes, green salad, or fresh fruit.

Skillet with a cheese and ham frittata with a slice missing, a slice on a plate, a coffee, tea towel, and chopped chives.

Storage + Reheating

To Refrigerate: Allow the ham and cheese frittata to cool completely, cover the dish with aluminum foil or plastic wrap, or transfer the leftover pieces to an airtight container and store them in the refrigerator for up to 4 days.

To Freeze: Allow the frittata to cool completely, then transfer slices to an airtight container and store them in the freezer for up to 3 months.

To Reheat: To reheat whole, allow the frittata to thaw completely or reheat directly from the fridge, uncovered, by baking in the oven at 350°F for 15-20 minutes or until heated through. Individual pieces can be reheated in an oven-proof dish in the oven at 350°F for 5-10 minutes or in a microwave-safe container in the microwave for 1-2 minutes.

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