Frittata with Ham and Cheese
My easy and delicious frittata with ham and cheese recipe is quick to make and a real treat everyone will enjoy.
Making excellent use of leftover ham, this ham and cheese frittata will be your new go-to recipe for any time of day – breakfast, brunch, lunch, dinner, or even a midnight snack!
A really good frittata recipe is, in my opinion, a staple dish in any home cook’s wheelhouse. It’s quick and easy to prepare, uses basic ingredients, is delicious and nutritious, plus has the advantage of being flexible.
In my childhood, frittata was one of our usual meals, along with minestrone and tagliatelle. On a Friday night, being Catholic, my mother made a vegetarian frittata with just vegetables from the garden. Then, the leftover pasta from Sunday lunch became the basis for a delicious frittata on Monday.
Why you’ll love this recipe
You can whip up a frittata with ham and cheese – or a variation (see below) – in about 20 minutes. So even on the longest or most exhausting of days, it’s possible to make a home-cooked meal out of ingredients that you probably already have in your refrigerator. Knowing how to make “something out of nothing” is a skill that can be learned, and this recipe is it. Moreover, knowing you can make a healthy and tasty meal in 20 minutes and with basic ingredients is a real money saver, too – no more “can’t be bothered cooking” takeaways!
I’m a big believer in cutting down on waste. This ham and cheese frittata recipe is very versatile, allowing you to use up some leftover ingredients from the refrigerator and use basic pantry items. Look at some of the variations for inspiration, and let me know how you go in the comments – I’d love to hear what you used, what you loved, and what worked well for your family.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Olive oil: Use your preferred type.
- Ham: Leftovers from Christmas are great for this recipe. Remember that ham can be frozen for up to 3 months! Alternatively, buy sliced or diced ham.
- Green onions: Green onions are sometimes called scallions or spring onions. Look for firm, green tops that aren’t limp. This indicates freshness.
- Eggs: Free-range preferred, but use what’s available.
- Parmesan: Parmesan is an Italian hard, flavorsome cheese aged for at least 12 months. It adds a zingy bite. Grocery stores sell it in block form or grated. Always choose the block form, then grate it freshly.
- Cheddar: Strong, tasty, or mild (choose your preference).
- Salt & pepper: Adjust pepper to taste; reduce salt if using Pecorino Romano.
Substitutions
- Green Onions: If you don’t have green onions, use a brown or yellow onion instead. Just make sure to saute them until softened.
- Cheese: Combine your favorite cheeses instead of Parmesan and Cheddar. Gruyere melts well, while Pecorino Romano is saltier.
- Ham: Substitute meats & cheeses (leftover lamb with rosemary is great!).
Variations
- Add ¼ cup milk for a softer texture, though it may impact slicing.
- Fresh herbs: chives, thyme, oregano, parsley (add with eggs for color).
- Soft vegetables (saute first): spinach, arugula, zucchini, peppers, mushrooms.
Instructions
Preheat your oven to 350ºF/180ºC and heat oil in your ovenproof, non-stick or cast iron skillet.
In a large bowl, add the grated Parmesan to the eggs.
Whisk the eggs and the grated Parmesan together. Set aside.
When the oil in your pan is hot (but not smoking), add the diced ham and stir over medium heat for a couple of minutes until the ham begins to brown slightly.
Add the chopped green onions in with the diced ham. Stir until the green onions have started to collapse just a little.
Whisk salt and ground black pepper into the egg mixture. Spread the ham and onions evenly over the bottom of the skillet, then pour the egg mixture on top of the ham and onions.
Cook gently for a few minutes, then sprinkle the chopped cheddar cheese over the top. Shake the skillet to encourage the cheese to settle into the egg.
Cook over medium heat for about 5 minutes. Then, place it into the preheated oven. Leave it to cook for 5 – 8 minutes until the frittata is golden brown and set firm around the edges. The center should be ever so slightly jiggly.
Remove the skillet from the oven and rest for a few minutes to allow the frittata to settle and cool slightly before serving. Cook gently for a few minutes, then sprinkle the grated cheddar cheese over the top. Shake the skillet to encourage the cheese to settle into the egg.
Hint: While cooking on the stovetop, gently lifting the edge of the frittata occasionally to make sure it’s not burning or sticking. Adjust the heat accordingly.
Tips for Success
It is best to use a non-stick pan when making frittata with ham and cheese. Mine measures 11 inches/27.5cm across.
If you don’t have an ovenproof, nonstick frypan, use a well-seasoned pan of similar dimensions. Or transfer the cooked ham and green onion mixture from Step 4 to a buttered, ovenproof baking dish, then pour over the egg mixture and bake in a preheated oven for 15-20 minutes. A good size would be 9-inch x 13-inch (23cm x 33cm).
FAQ
The two dishes are similar. However, a frittata is cooked at a lower heat over a longer period of time. An omelet is cooked over a high heat quickly. Also, frittatas are usually served at room temperature, making them excellent for preparation ahead of time. But omelets are usually served hot and immediately.
There are a couple of reasons your frittata might be watery. Sauté watery vegetables like zucchini or mushrooms before adding to your skillet to remove excess moisture. Secondly, if you have combined the eggs with the salt and then left the egg mixture to sit for a while, your frittata could become a little soggy.
Ideally, use a well-seasoned cast iron skillet. Alternatively, you can use an ovenproof, non-stick skillet or frying pan. The advantage of a skillet is that it has a thick, heavy base that helps cook the frittata slowly and evenly. Whichever pan you use, it will start on the stovetop and then move into the oven, so no plastic handles!
Yes, frittata can be frozen for up to 3 months. Be aware that if you have added vegetables, their water content will affect how your frittata thaws. To freeze, first allow your frittata to cool to room temperature, then cut into slices. Wrap each slice in plastic wrap and aluminum foil, then seal it in an airtight container. To reheat, place your unwrapped frittata slice on a cookie sheet and bake in a preheated oven at 275ºF/135ºC for 15-20 minutes.
Serving Suggestion
Enjoy my ham and cheese frittata hot or at room temperature. It pairs wonderfully with a fresh salad, like my quick and easy Mediterranean Cucumber Salad. In cooler weather, frittata with ham and cheese goes well with Roasted Brussels Sprouts and Carrots or Green Bean Salad With Creamy Tomatoes And Feta. Enjoy!
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Ham and Cheese Frittata Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups (250 grams/8 ounces) diced ham or diced ham steaks
- 6 small green onions finely sliced
- ⅔ cup (50 grams/2 ounces) freshly grated Parmesan cheese
- 8 eggs
- ¼ teaspoons salt or to taste
- ¼ teaspoon ground black pepper
- 1 cup (125 grams/4 ounces)diced or shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF/180ºC.
- In a medium bowl, beat the eggs well with the Parmesan cheese. Set aside
- Heat the olive oil in an oven proof, non-stick or cast iron skillet.
- Add the diced ham and fry over medium heat until lightly browned.
- Add the sliced green onions, cook, stirring regularly until the green onions have collapsed just a little.
- While the ham and green onions are cooking, add the salt and ground black pepper to the eggs. At this point, an option ¼ cup of milk can be added to make the frittata more delicate.
- Spread the ham and onion mixture evenly over the base of the skillet then pour the egg mixture over.
- Cook gently for just a minute or two then scatter the cheddar cheese over the uncooked egg mixture. Shake the skillet to encourage the cheese to settle into the egg.
- Continue to cook over medium heat for about 5 minutes, lifting the edges of the frittata occasionally to check that it’s not burning.
- Place the skillet into the preheated oven. Cook for 5-8 minutes until the frittata is golden brown and set around the edges but the center is slightly jiggly.
- Remove from the oven and allow it to sit for just a few minutes to cool a little. Serve hot with a salad.
- Garnish with a sprinkle of chopped green onions and a few halved cherry tomatoes to add a pop of color.
Notes
- When making frittata with ham and cheese it is best to use a non-stick pan. Mine measures 11 inches/27.5cm across.
- If you don’t have an ovenproof, non stick frypan, use a well-seasoned pan of similar dimensions. Or transfer the cooked ham and green onion mixture from Step 4 to an buttered, ovenproof baking dish then pour over egg mixture and bake in preheated oven for 15-20 minutes. A good size would be 9 inch x 13 inch (23cm x 33cm).
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
The dish was delicious! The only problem that I have with the recipe is the unrealistic prep time. Chopping the veggies took longer than the 5 minute prep time you stated, it took about 15 minutes realistically just to clean and chop them. I chose your recipe because of the quick prep time and it took much longer than expected. Otherwise, it was spot on. I will look for your recipes again
Glad you enjoyed it so much, Geti! I stated that prep time because in the ingredients section of the recipe they are already prepared so it’s just a matter of putting the ingredients together. Some people buy ham the is already chopped, cheese that is already grated etc which cuts the prep time. Thank you for the feedback. It’s something I will keep in mind.
I love how tasty and how easy to make this recipe. My husband loves it!
This frittata with ham and cheese recipe is the recipe I’ve been looking for.:) We always have left over ham so this is perfect.:) Thanks!
This ham and cheese frittata was so delicious! I loved how easy it was to make! I will be making it again this weekend!
We made this for dinner with a simple green salad, and the whole frittata disappeared within minutes! Big hit. Thanks for the great recipe.
Eggs are awesome. This frittata is perfect for brunch, lunch and we love them for dinner too. I like leftovers for making a toasted egg sandwich.
This is a wonderful recipe Marcelina and reminds me that I must make a frittata again soon. Such a great way, as you say, to use up leftovers in the frig. Sunday night is generally the night I make something eggy, like omelette or frittata, or even scrambled eggs. I’ll be interested to see which host you end up going with, hope that works well. Looks like the rain is gone thank goodness.
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Hi Pauline, I like to make eggy dishes on a Sunday night too! This frittata is one of our favs! BTW, I ended up with Cloudways. Let’s see how it goes 🙂