The best ham and cheese frittata recipe has nothing to do with the ham or cheese. It’s about how you handle the eggs in the skillet before they ever hit the oven.
Most frittatas are either rubbery or dry. This one stays creamy inside with a perfectly set top in just 35 minutes.
You’ll get the exact oven temperature for that golden finish, learn why I use two kinds of cheese (Gruyere adds a nutty, complex depth that sharp cheddar alone can’t match), and see how to adapt it with what’s in your fridge.
Table of Contents
Table of Contents
Why This Ham and Cheese Frittata Recipe Works
This recipe is my go-to for a reason. It turns a few fridge staples into a satisfying meal with minimal effort. Here’s what makes it special.
Perfect for using leftovers
This ham and cheese frittata is the ultimate clean-out-the-fridge move. That half-used onion, a handful of leftover diced ham, and the last bits of cheese all belong here. It’s the skill of making something out of nothing.
I specifically designed it to use up holiday ham, but any cooked ham works. You can even freeze leftover diced ham for up to 3 months and pull it out for this. It’s a delicious way to reduce waste, much like transforming leftovers into a quick instant pot ham cheese broccoli soup.
Quick 35-minute meal
From fridge to table in about 35 minutes is the real win. You spend about 10 minutes prepping. The rest is mostly hands-off oven time. The method is straightforward: sauté your onions in the skillet, whisk the eggs with a splash of milk or cream, pour it over the ham and cheese, and bake. You’re not babysitting a pan of scrambled eggs. Just pop it in the oven at 350°F and walk away. It’s faster than most delivery and far more satisfying.
Versatile for any time of day
A frittata refuses to be boxed in. It works for: – A hearty weekend breakfast – An impressive, easy brunch centerpiece – A simple “breakfast for dinner” solution
It’s as fitting on a brunch spread as a smoked salmon bagel with cream cheese. You can serve it warm, at room temperature, or even cold the next day. The combination of salty ham and melty cheese, baked into fluffy eggs, works no matter the hour. This easy ham and cheese frittata adapts to your schedule, not the other way around.
Print
The Easiest Ham and Cheese Frittata (Ready in 35 Minutes)
- Total Time: 35 min
- Yield: 5 servings 1x
Description
This easy ham and cheese frittata recipe transforms simple ingredients into a satisfying meal in just 35 minutes. It’s perfect for using leftover ham, works for any meal of the day, and requires minimal cleanup with just one skillet.
Ingredients
For the base:
8 large eggs
¼ cup milk or cream
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the filling:
1 tablespoon olive oil or butter
½ medium yellow onion, diced (about ½ cup)
1 cup diced cooked ham (about 150g)
For the cheese:
1 cup shredded cheese (such as sharp cheddar and Gruyere mix)
Optional:
¼ cup thinly sliced green onions for garnish
½ cup diced bell peppers or mushrooms, sautéed with the onions
Instructions
1. Arrange an oven rack in the middle position and preheat your oven to 350°F (175°C).
2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes.
3. While the onion cooks, whisk the eggs, milk or cream, salt, and pepper in a bowl until completely smooth.
4. Scatter the diced ham and most of the cheese evenly over the cooked onions. Pour the egg mixture into the skillet.
5. Let it cook on the stovetop, undisturbed, just until the edges start to set, about 2 minutes. Sprinkle the remaining cheese on top.
6. Transfer the skillet to the preheated oven. Bake for 18-20 minutes until the center is just set.
7. Remove from oven and let rest in the skillet for 5 minutes before slicing. Run a thin spatula around edges to loosen.
Notes
Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.
Whisk eggs thoroughly, no separate strands of egg white should be visible, for a uniform texture.
Use a well-seasoned cast iron or reliable nonstick skillet to prevent sticking.
The frittata is done when edges are puffed and golden brown, center is set not jiggly, and an instant-read thermometer reads 200°F (93°C).
Letting it rest for 5 minutes allows it to finish setting up for cleaner slices.
- Prep Time: 10 min
- Rest Time: 5 min
- Cook Time: 20 min
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 360 mg
Ham and Cheese Frittata Ingredients
Active Time: 10 minutes Total Time: 35 minutes Yield: 5 servings
This simple ham and cheese frittata recipe comes together with just a few staples. The key is the ratio: enough eggs to set around the fillings, but not so many that it gets dense.
Essential ingredients
You need eight core items. Their quality directly affects your final dish.
- 8 large eggs: This is the base. Cold from the fridge is fine.
- 1 cup diced cooked ham (about 150g): Leftover holiday ham is perfect. A pre-cooked ham steak works too.
- 1 cup shredded cheese: I use a 50/50 mix of sharp cheddar and Gruyere for depth.
- 1/4 cup milk or cream: Cream makes it richer, but milk keeps it light. Use what you have.
- 1/2 medium yellow onion, diced
- 1 tablespoon olive oil or butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
The salt amount is modest because the ham and cheese add plenty. You can always add more at the table.
Optional add-ins and substitutions
This recipe is a blueprint. Treat the ingredients as friendly suggestions, not rules.
- Vegetables: Sauté 1 cup of sliced mushrooms or diced bell peppers with the onions. Thinly sliced green onions stirred in at the end add fresh flavor.
- Cheese swap: No Gruyere? Parmesan adds a salty, nutty kick. Swiss or Monterey Jack are great melters.
- Dairy-free: Use your favorite unsweetened plant-based milk instead of dairy.
If you’re starting from scratch, our honey baked ham recipe makes fantastic leftovers for this frittata.
Recommended kitchen tools
You really only need a few simple tools to nail this oven-baked ham and cheese frittata.
- A 10-inch oven-safe skillet: A cast iron skillet gives you a gorgeous crust, but a nonstick skillet is foolproof for easy release. Make sure the handle is metal or oven-safe to 350°F.
- A good whisk: You want to beat the eggs until uniform in color, with no visible strands of white.
A mixing bowl and a cutting board round out your list. That’s it—minimal tools for maximal payoff.
How to Make Ham and Cheese Frittata
This ham and cheese frittata recipe uses a classic stovetop-to-oven method. It builds flavor first, then lets the oven do the rest of the work for you.
Step-by-step instructions
- Arrange an oven rack in the middle position and preheat your oven to 350°F / 175°C.
- Warm the olive oil in your 10-inch oven-safe skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- While the onion cooks, whisk the eggs, milk or cream, salt, and pepper in a bowl until completely smooth.
- Scatter the diced ham and most of the cheese evenly over the cooked onions. Pour the egg mixture into the skillet.
- Let it cook on the stovetop, undisturbed, just until the edges start to set, about 2 minutes. Sprinkle the remaining cheese on top.
- Transfer the skillet to the preheated oven. Bake for 18-20 minutes until the center is just set.
Quick note: Preheating the oven while you cook the onions ensures a seamless, quick transition from stovetop to oven.
Visual cues for doneness
The frittata is done when the edges are puffed and golden brown. The very center should look set, not wet or jiggly. If you gently press the top, it should spring back slightly. An instant-read thermometer inserted into the center should read 200°F / 93°C.
Let it rest in the skillet for 5 minutes before slicing. This allows the eggs to finish setting up, so your slices are clean and don’t fall apart. Run a thin spatula around the edges to loosen it before serving.
Watch out: If the center still looks liquid after 20 minutes, bake for 2-3 more minutes. Overbaking leads to a dry texture.
Pro tips for perfect results
For the best one-pan ham and cheese frittata, use a well-seasoned cast iron or a reliable nonstick skillet to prevent sticking. Whisk the eggs thoroughly. You shouldn’t see any separate strands of egg white. This creates a uniform, tender texture.
If you want a lighter version, the method works perfectly for an egg white frittata recipe too. This easy ham and cheese frittata is forgiving. Serve it warm from the oven, or let it cool for a portable lunch. It reheats beautifully.
Serving, Storage & Recipe Variations
Serving suggestions
This frittata is a complete meal on its own. For a bigger spread, I love it with a simple side salad dressed with something bright, like lemon vinaigrette. The acidity cuts through the richness perfectly.
A slice of toasted crusty bread is also fantastic for scooping up every last bit. For a brunch buffet, let the whole frittata cool slightly, then cut it into small squares. Arrange them on a platter for easy grabbing. It’s just as good at room temperature.
How to store and reheat
Let the frittata cool completely before storing. Wrap slices tightly or store the whole thing in an airtight container.
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | Up to 3 days | Cover tightly. |
| Freezer | Up to 3 months | Flash-freeze slices on a parchment-lined sheet for 20 minutes first, then bag. This prevents a soggy, mushy texture. |
To reheat, warm a slice in a skillet over medium-low heat with a tiny splash of water. Cover it for 2-3 minutes until heated through. You can also microwave it in 30-second intervals until warm. For a creamy, high-protein alternative, try our scrambled eggs with cottage cheese.
Creative recipe variations
This recipe is a perfect canvas. Swap the Gruyere for sharp cheddar and Parmesan, or use up that last bit of Monterey Jack. For veggies, try adding a handful of baby spinach when you pour in the eggs, or sauté diced bell peppers with the onions.
For a heartier version, add a layer of thinly sliced cooked potatoes or sweet potatoes to the skillet before the ham. You can even bake the mixture in a muffin tin for portable frittata muffins. Just reduce the bake time to about 12-15 minutes. The creamy base is versatile, much like the one in our cottage cheese queso recipe. For another cheesy baked dish, try our pasta and cheese recipe baked.
Troubleshooting
A few common issues can pop up. Here’s how to fix them.
| Problem | Solution |
|---|---|
| Watery frittata | Do not add water to the eggs. Use heavy cream or whole milk instead. |
| Frittata sticking | Always use a well-seasoned cast iron or a reliable nonstick skillet. |
| Checking doneness | Gently shake the skillet. The center shouldn’t jiggle, and the edges should be golden brown. |
| Freezing leads to sogginess | See storage instructions above for the flash-freezing method. |
| Eggs puff up and deflate | This is completely natural. Some deflation is okay and doesn’t affect the taste. |
Your Ham And Cheese Frittata Recipe Questions, Answered
What is a frittata?
A frittata is an Italian egg dish baked in a skillet. It’s like a crustless quiche or a thick, open-faced omelet. You cook fillings like ham and cheese on the stovetop, pour whisked eggs over them, and finish it in the oven. The result is a sliceable, hearty meal perfect for feeding a crowd.
What’s the difference between a frittata, quiche, and omelet?
Quiches have a pastry crust and a custard base with cream. Omelets are folded, cooked entirely on the stovetop, and typically serve one. A frittata is crustless, uses less dairy (just milk or cream), starts on the stove but finishes in the oven, and is designed to be sliced for multiple people.
Do you add water or milk to a frittata?
You should add milk or cream. Water can make it watery. Dairy adds richness and helps create a tender texture. For this recipe, use 1/4 cup of whole milk or heavy cream whisked into the eggs before baking.
What is the best pan for a frittata?
A 10-inch oven-safe skillet is best. A well-seasoned cast iron skillet gives you a fantastic golden crust. A reliable nonstick skillet makes release foolproof. Whichever you choose, ensure the handle can withstand oven temperatures of at least 350°F.
How can you tell when a frittata is done?
The edges will be puffed and golden brown. Gently shake the skillet. The center should not jiggle. For precision, insert an instant-read thermometer into the middle; it should read 200°F / 93°C. Let it rest for 5 minutes before slicing for clean cuts.
Why is my frittata watery?
The most common cause is using watery vegetables (like raw tomatoes) without sautéing them first, or adding water instead of milk to the eggs. Ensure all add-ins are cooked and drained. Using cream instead of milk also helps prevent a watery texture in your finished dish.
Can you freeze a ham and cheese frittata?
Yes. Cool it completely, cut into slices, then flash-freeze them on a parchment-lined sheet for 20 minutes before transferring to a freezer bag. This prevents sogginess. Frozen this way, it keeps for up to 3 months. Reheat from frozen in a covered skillet or microwave.
Your Next Easy Ham and Cheese Frittata Starts Here
This ham and cheese frittata recipe is a 35-minute meal that solves the leftover problem. Use any cooked ham and cheese you have, whisk the eggs well, and bake at 350°F until golden and set. It’s quick, versatile, and feeds a crowd.
When I make this, I always double the ham for extra saltiness. You should try it this weekend. It’s easier than you think.
What’s your go-to cheese for a frittata: sharp cheddar, Gruyere, or something else?
For more recipes like this one, follow us on Facebook and Pinterest for easy brunch ideas and simple meal solutions.
