This Ham and Cheese Frittata is soft, fluffy, and full of diced ham, melty cheese, and plenty of vegetables. It’s an ideal make-ahead breakfast or brunch dish and a perfect way to use leftover ham.
I love recipes that work any time of day, and this Ham and Cheese Frittata fits the bill. It’s high in protein, lower in carbs than many breakfast options, and stands on its own or pairs nicely with simple sides.
This frittata is great for meal prep breakfasts, holiday brunches like Easter, or a quick weeknight dinner — you can prepare it entirely in advance and simply reheat or serve cold.
Use whatever cooked ham you have on hand and swap vegetables and cheeses based on what you enjoy or need to use up. Versatile, flavorful, and easy to customize.
Why you’ll love this recipe
- Satisfying and flavorful. Packed with protein, vegetables, and cheese, this frittata makes a filling meal any time of day.
- Quick and easy. Prep takes about 10 minutes and the dish finishes in roughly 30 minutes.
- Make-ahead friendly. Fully assemble in advance for easy reheating on busy mornings or for holiday brunch service.
- Customizable. Swap the ham, vegetables, cheese, or milk to suit tastes or dietary needs — it adapts well to vegetarian and dairy-free variations.
Recipe ingredients
The ingredients for this ham and cheese frittata are flexible — you can substitute meats, cheeses and vegetables to suit what you have on hand.
- Eggs. 8 large eggs. If possible, use room-temperature eggs for a smoother texture.
- Ham. 1 cup diced, fully cooked ham — a great way to use holiday leftovers.
- Vegetables. Mushrooms and asparagus are used here (about 8 ounces each) plus a leek and garlic for flavor. Substitute onion, bell pepper, broccoli, spinach or other favorites.
- Cheese. 1/2 cup grated cheddar is used, but jack, fontina, feta or goat cheese also work well.
- Half-and-half. 1/2 cup for a creamy, fluffy texture; you can substitute milk or cream depending on preference.
- Seasoning. Salt, freshly ground black pepper, and optional chopped parsley for garnish.
How to make a ham frittata
Making this frittata is straightforward and forgiving. You can prep vegetables in advance to speed assembly on busy mornings.
Pro tip: Avoid overcooking. The frittata should be set at the edges and top but still slightly moist in the center when you remove it from the oven.
- Preheat the oven to 400°F (200°C). Heat 1 tablespoon of olive oil in a 9- or 10-inch oven-safe skillet over medium heat. Add the sliced leek, minced garlic, and mushrooms and sauté for about 2 minutes.
- Add the asparagus pieces and a pinch of salt. Cook until the asparagus is crisp-tender and the mushrooms are soft, another 3 minutes or so. Stir in the diced ham and brush the pan sides with the remaining oil to prevent sticking.
- Meanwhile, beat the eggs and half-and-half in a medium bowl until well combined. Whisk in the grated cheese, salt, and pepper.
- Pour the egg mixture evenly over the vegetables and ham in the skillet. Cook on the stovetop over medium until the bottom begins to set, then transfer the skillet to the oven.
- Bake for 8–10 minutes, or until the eggs are fully set but still slightly moist in the center. Remove from the oven and allow to rest for 5 minutes. Garnish with chopped parsley if desired, slice, and serve.
Recipe FAQs
What is a frittata? A frittata is an Italian-style egg dish made with beaten eggs combined with vegetables, meat and cheese. It’s cooked open-faced: first on the stove until the bottom sets, then finished in the oven to cook through.
How does this frittata get its fluffy texture? Adding a small amount of half-and-half or milk lightens the eggs, making the frittata creamier and fluffier while helping it set evenly.
What pan works best? A cast-iron skillet is ideal for even heat and easy finishing in the oven, but any oven-safe skillet will work.
Can I make this vegetarian or dairy-free? Yes: omit the ham to make it vegetarian. For dairy-free, use a non-dairy milk substitute and omit or replace the cheese with a dairy-free option.
Serving suggestions
This ham and cheese frittata is perfect at any meal. It’s especially nice for make-ahead breakfasts and easy brunch spreads.
- Serve slices on their own for a protein-packed meal prep option.
- Pair with roasted or air-fried potatoes and a simple fruit salad for a weekend breakfast.
- For a light dinner, serve with a green salad such as butter lettuce or mixed greens.
- Include it on a brunch table alongside baked French toast or an oatmeal bake for variety.
Recipe Notes
- Don’t overcook the eggs. Remove when the center is slightly moist — it will finish setting as it rests.
- Vegetarian option: omit the ham and add extra vegetables or cooked beans for protein.
- Make it dairy-free by using non-dairy milk and a dairy-free cheese alternative.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid drying out.
More egg recipes you’ll love:
- Bacon and egg casserole
- Bacon and egg muffins
- Deviled eggs with bacon
- Easy egg salad
- Perfect hard boiled eggs
- Mini broccoli quiche
- Poached eggs
- Sausage and egg breakfast casserole
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.
Ham and Cheese Frittata
Soft, savory, and easy to customize — a great make-ahead breakfast or brunch that uses leftover ham.
Servings: 8 | Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins
Ingredients
- 1 1/2 tablespoons extra virgin olive oil, divided
- 1 medium leek, white and light green parts only, halved and sliced (or substitute half an onion)
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, stemmed and sliced
- 8 ounces asparagus, cut into 1″ pieces
- 1 cup diced fully cooked ham
- 8 large eggs
- 1/2 cup half-and-half (or milk/cream of choice)
- 1/2 cup grated cheddar cheese (or favorite grated cheese)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Freshly chopped Italian flat-leaf parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Heat 1 tablespoon of oil in a 9- or 10-inch oven-safe skillet over medium heat.
- Add the leek, garlic, and mushrooms and sauté about 2 minutes. Add the asparagus and a pinch of salt; cook until asparagus is crisp-tender and mushrooms are softened, about 3 more minutes.
- Stir in the diced ham and brush the sides of the pan with the remaining oil to prevent sticking.
- In a bowl, beat the eggs with the half-and-half until combined. Whisk in the cheese, salt, and pepper. Pour the egg mixture evenly over the vegetables and ham in the skillet.
- Cook on the stovetop over medium until the bottom of the eggs begins to set. Transfer the skillet to the oven and bake 8–10 minutes, until the eggs are set but the center remains slightly moist.
- Remove from oven and let rest 5 minutes. Top with parsley if using, slice and serve.
Notes
- Watch the baking time closely to avoid overcooking. The center should still be slightly moist when removed from the oven.
- Prep vegetables up to a few days ahead to save time.
- To make vegetarian, omit the ham. To make dairy-free, use non-dairy milk and omit the cheese or substitute a dairy-free alternative.
- Refrigerate leftovers for up to 3 days and reheat gently.
Nutrition (per serving)
Calories: 218 kcal; Carbohydrates: 6 g; Protein: 16 g; Fat: 15 g; Saturated Fat: 6 g; Cholesterol: 217 mg; Sodium: 483 mg; Fiber: 1 g; Sugar: 2 g.
Nutrition is estimated using a food database and provided for informational purposes only.
Note: This recipe was originally published in April 2017. Photos and text have been updated to include additional recipe information.