Ham and Cheese Frittata Recipe

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An endlessly adaptable Ham and Cheese Frittata is a recipe everyone should have in their wheelhouse! Perfect for a casual brunch or quick weeknight dinner, this 30 minute meal is easy to love.

We’ll show you our favorite version, plus give you plenty of ideas to adapt it to your preferences and the ingredients you have on hand.

A Versatile Frittata Recipe That Goes from Day to Night

Ham and cheese frittata topped with arugula salad.

Table of Contents

A simple frittata is the unfussy hero of the brunch world. Less finicky than an omelet but a little fancier than an Overnight Breakfast Casserole, a baked frittata is the answer to so many of our mealtime questions.

Questions like, “What’s for dinner?” and “What’s for lunch?” and “Hey, what can I make for brunch on Saturday?” The answer to all of them is simple: Ham and Cheese Frittata.

Not only does this recipe multi-task for any meal of the day, it also delivers in the ease department, clocking in at under 30 minutes from start to finish, and requiring only one pan and a big measuring cup to throw together.

It’s made with simple ingredients you likely already have on hand, and if you don’t, you can probably jerry rig it to work with whatever you’ve got. We like to pile it high with a Simple Arugula Salad for a nutritious, gluten free, and easy meal.

With fluffy eggs, salty ham, two cheeses, and even some green veggies, this frittata recipe is for nights when the thought of cooking a big complicated meal makes you want to melt into the kitchen floor.

So, what is a frittata, exactly?

Cheesy Ham and Leek frittata in a cast iron skillet.

A frittata is essentially an egg bake, traditionally made with eggs and dairy whisked together, cooked on the stove top, then finished with a brief stint in the oven. The eggs are a blank canvas for all sorts of flavor additions, ready to receive your leftover ham, half block of cheese, or the leftover roasted broccoli and cauliflower slowly perishing in the crisper drawer.

Frittatas can be served warm or at room temperature. Their puffed, cheesy filling is similar to quiche, but made without a crust and with a much higher ratio of eggs to dairy. Check out this Hamburger Quiche if you’re looking for a great quiche recipe.

Key Ingredients

Leeks, eggs, shredded cheese, butter, milk, ham cubes, and salt and pepper on a baking sheet.

Eggs– I like to use 8 eggs for a 10 inch skillet. If you need to, you can get by with 6, but I like the thicker slices that 8 eggs provides.
Milk or Cream– I recommend using whole milk, or, if you’d like a richer custard, using half and half or heavy cream.
Butter– You’ll need a good knob of butter to coat the bottom of your skillet and saute the leeks.
Leeks– Leeks are criminally underrated in my opinion. A milder, brighter member of the onion family, leeks always remind me of spring. (Also try them in this Creamy Mushroom and Leek Pasta)! Shallots, sweet yellow onion, or scallions are good substitutes.
Ham– You can use leftover ham, deli ham, or a ham steak, cut into cubes, for this recipe.
Cheese(s!)– I use a mix of cheddar and Swiss cheese, but you can use whatever your favorite cheeses are. Gruyere cheese and Parmesan cheese would be other great choices.

Variations + Substitutions

This frittata recipe is endlessly adaptable. Keep in mind that you’ll want about 2 cups of veggies and/or meat, then feel free to experiment with your favorite fillings.

Go meatless. Omit the ham for a vegetarian option.
Swap the ham for bacon, prosciutto, or diced pancetta.
Change up the veggies. Substitute leeks for shallots, sweet yellow onion, or stir chives into the egg mixture. Or go a different direction with sauteed spinach, halved cherry tomatoes, peas, or diced bell pepper.

How to Make a Ham and Cheese Frittata

Eggs and milk whisked together in a bowl.

Step 1: Whisk eggs and milk. In a large mixing bowl, whisk together the eggs, milk, salt and pepper until no thick white streaks remain.

Step 2: Saute leeks. Melt the butter in a cast iron skillet over medium heat. Add the leeks, sauteeing until softened about 2 minutes.

Shredded cheeses layered over eggs and ham in a cast iron skillet.

Step 3: Add ham, cheese, and eggs. Spread the ham and half the cheeses over the leeks, then gently pour the egg mixture over top. Top with remaining cheese and allow the edges to set, 1-2 minutes.

Baked ham and cheese frittata in a cast iron skillet.

Step 4: Bake. Bake in a 400 degree oven until eggs are puffed and a knife inserted in the center comes out clean. Serve as is or top with arugula salad, if desired.

Leftovers, Storage, and Make Ahead Instructions

Storing: Frittata keeps extremely well and makes great leftovers! Store leftovers in a sealed container in the fridge for 4-5 days.
Reheating: Reheat leftovers in the microwave or enjoy them cold. We like to slice leftover frittata and use it as a filling for an easy breakfast sandwich, a twist on our Classic Scrambled Egg Sandwich.
Make ahead: Frittatas can be cooked ahead of time then reheated in a 350 degree oven for 8-10 minutes or until warmed through. I recommend sliding the frittata out of the cast iron skillet before storing, then either pop it back into the skillet or into a pie pan to reheat.

Slice of ham and cheese frittata in a cast iron skillet.

What to Serve with Ham and Cheese Frittatas

If we’re making ham and cheese frittatas for dinner, we like to pair it with something fresh and green. For a super easy topping and gorgeous presentation, sprinkle microgreens on top of the finished frittata and add some crusty bread on the side.

The frittata you see pictured here is topped with our super simple Arugula Salad with Lemon Dressing, which brings such a nice pop of citrus to the finished dish.

You could also try it with our Easy Garden Salad, Cucumber Tomato Salad, or a lovely fruit salad.

If you’re making this for breakfast or brunch, try serving it with Banana Sour Cream Muffins, Orange Poppy Seed Muffins, or Lemon Zucchini Bread.

Slice of ham and cheddar frittata with leeks.

FAQs

What is the best pan for frittatas?

You’ll need an oven proof, non stick 10 inch skillet to make this frittata recipe. I prefer a well seasoned cast iron skillet or a ceramic coated skillet, but you can also use something like this oven proof non-stick pan. If you don’t have a skillet that fits the bill, try making our Baked Egg Cups instead.

Can I make a larger frittata in a 12 inch skillet?

Yes! Increase the eggs to 12 and the dairy to ½ cup.

What’s the difference between an omelet and a frittata?

Omelets are cooked quickly entirely on the stove top and the egg is folded around a filling of meats or cheeses. With frittatas, the filling is mixed evenly throughout the eggs, and they’re cooked partially on the stove top and partially in the oven.

Cheesy ham frittata topped with arugula salad.

More Egg Recipes to Try

Need more recipes that can go from morning to night? Try these other favorites!