This Ham and Cheese Frittata is soft, fluffy, and loaded with diced ham, melty cheese and plenty of vegetables. It’s an excellent make-ahead breakfast or brunch option and a delicious 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 similar in convenience and nutrition to other frittatas made with greens and cheese, offering a high-protein, lower-carb meal that stands on its own or pairs nicely with simple sides.
This frittata is ideal for meal prep breakfast, holiday brunches like Easter, or a quick weeknight dinner because much of the work can be done ahead. It’s forgiving, adaptable, and a great way to showcase leftover ham.
Why you’ll love this recipe
- Satisfying and delicious. Packed with protein, vegetables and cheese, this frittata is flavorful and filling at any mealtime.
- Quick and easy. Active prep takes about 10 minutes and the dish finishes in roughly 25–30 minutes total.
- Make ahead friendly. The frittata can be prepared in advance and reheated, making it excellent for meal prep and holiday brunches.
- Highly customizable. Swap the ham, vegetables, cheeses, or milk to suit tastes or dietary needs; it’s easy to adapt to vegetarian or dairy-free versions.
Recipe ingredients
The ingredient list below shows a classic combination, but feel free to substitute your favorite vegetables, cheeses or milk.
- Eggs. 8 large eggs. Room-temperature eggs whisk more evenly and give a lighter texture.
- Ham. 1 cup diced, fully cooked ham — perfect for leftover holiday ham.
- Vegetables. 8 ounces cremini mushrooms and 8 ounces asparagus cut into 1″ pieces; white and light green parts of 1 medium leek (halved and sliced); 2 cloves garlic, minced. Substitute with onion, bell pepper, broccoli, or greens as desired.
- Cheese. 1/2 cup grated cheddar. You can substitute jack, fontina, or crumbled cheeses like goat cheese or feta.
- Half and half. 1/2 cup for a creamy, tender texture. Heavy cream or milk can be used instead.
- Olive oil, salt and pepper. 1 1/2 tablespoons extra virgin olive oil (divided), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Fresh parsley. Chopped flat-leaf parsley for garnish (optional).
How to make a ham frittata
Making this frittata is straightforward and fast. You can prep vegetables a day or two ahead to speed assembly on busy mornings.
Pro tip: Avoid overcooking. The frittata should be set around the edges with the center still slightly moist for the best texture.
- Preheat the oven to 400°F (200°C). Heat 1 tablespoon of oil in a 9–10″ oven-safe nonstick or cast iron skillet over medium heat.
- Add the leek, garlic and mushrooms and sauté about 2 minutes. Add the asparagus and a pinch of salt, cooking until the vegetables are crisp-tender and mushrooms are softened, about 3 minutes more. Stir in the diced ham. Brush the pan sides with the remaining oil to prevent sticking.
- While the vegetables cook, beat the eggs and half and half in a medium bowl until combined. Whisk in the grated cheese, salt and pepper.
- Pour the egg mixture evenly over the vegetable-and-ham mixture and cook on the stovetop over medium heat until the eggs begin to set on the bottom.
- Transfer the skillet to the oven and bake 8–10 minutes or until the eggs are set but still slightly moist in the center. Remove from the oven and let the frittata stand 5 minutes before slicing. Garnish with chopped parsley if desired, then slice and serve.
Recipe FAQs
A frittata is a simple Italian egg dish made with beaten eggs combined with meat, cheese and vegetables. Unlike an omelet, a frittata is cooked open-faced: it begins on the stove and finishes in the oven, creating a golden, set top and tender interior.
A small amount of half and half (or milk/cream) is added to the eggs to introduce moisture and create a creamier, lighter texture. Whisking the eggs until smooth also helps achieve a tender crumb.
An oven-safe skillet works best. Cast iron is ideal for even heat and browning, but any oven-safe nonstick or stainless pan will work.
Yes. Omit the ham for a vegetarian version. For dairy-free, skip the cheese and use a non-dairy milk. Swap vegetables and cheeses to suit preferences and dietary needs.
Serving suggestions
This ham and cheese frittata works for breakfast, brunch or a lighter dinner. It pairs well with simple sides and makes a convenient meal-prep option.
- Serve slices cold or reheated for a portable, protein-rich meal prep breakfast.
- Pair with roasted or air-fryer potatoes and a fresh fruit salad for a weekend brunch.
- For a lower-carb dinner, serve with a crisp green salad or steamed vegetables.
- Offer alongside baked French toast or a grain-based casserole for a larger brunch spread.
Recipe notes
- Don’t overbake. Remove the frittata when the center still looks slightly moist; it will finish setting as it rests.
- This dish is easily made meatless by omitting the ham.
- Customize with your favorite meats, vegetables or cheeses for variety.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to maintain texture.
- Vegetables can be prepped 1–2 days ahead to shorten weekday assembly time.
Equipment
- 9–10″ oven-safe skillet (cast iron recommended)
- Medium mixing bowl and whisk
- Cutting board and chef’s knife
Nutrition (per serving, approximate)
Calories: 218 kcal · Carbohydrates: 6 g · Protein: 16 g · Fat: 15 g · Saturated fat: 6 g · Sodium: 483 mg · Fiber: 1 g · Sugar: 2 g
Nutrition is estimated and intended as a guideline only.
Did you try this recipe? If so, please leave a review and share how you customized it. Tag any photos with the dish name or your notes to help others find ideas for serving and variations.
Note: This recipe was originally published in April 2017. Photos and text have been updated to provide clearer instructions and additional recipe information.