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    You Are Here: Home → Breakfast

    Ham and Cheese Frittata

    January 17, 2023 by Ryan Leave a Comment

    10 shares
    Jump to Recipe Print Recipe
    overhead shot of slice of ham and cheese frittata on white plate
    close-up of ham and cheese frittata on white plate
    overhead shot of ham and cheese frittata in skillet
    overhead shot of ham and cheese frittata in cast iron skillet

    With leftover ham, cheese and green onions, this ham and cheese frittata is quick to prepare and can be eaten for breakfast, lunch or dinner.

    overhead shot of ham and cheese frittata in skillet

    When it comes to breakfast/brunch, the options are endless - from cheese and chive scones to a veggie quiche to chilaquiles con huevos.

    But you can never go wrong with a good frittata. They are super simple to make and can be enjoyed for more than just breakfast and brunch.

    Why This Recipe Works

    • Easy - just heat the ham and garlic in a skillet before adding in the rest of the ingredients and letting the oven do its work.
    • Low carb - if you are trying to cut back on carbohydrates, this frittata is perfect. It has just 10g per serving.
    • Versatile - I've already mentioned this a couple of times but do to its savory notes, the frittata works for whatever meal you feel like.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Variations
    • Step-by-Step Photos
    • FAQs
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Breakfast Recipes
    • Ham and Cheese Frittata
    overhead shot of ingredients for ham and cheese frittata

    Ingredient Notes

    • Ham - leftover ham works perfectly.
    • Eggs - can't have a frittata without the eggs.
    • Whole milk - need the fat from the milk to create the light and fluffy texture.
    • Extra sharp cheddar cheese - quality cheddar cheese with some nice sharpness is the way to go here.
    • Green onions - adds a sharp, somewhat spicy and peppery flavor.

    Variations

    Like any recipe, you can adapt this frittata to your liking. Some variations include:

    • If you don't have ham, you can try prosciutto, pancetta or even bacon.
    • I'm a fan of cheddar cheese, but others like Gruyere, mozzarella or even gouda work great too.
    • While I use green onions for some extra flavor, chives can be used as well.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process hots of warming up cam before whisking eggs and milk

    Cook the ham in a skillet with butter over medium heat for 2 minutes, before adding garlic.

    In a large bowl, whisk together the remaining ingredients.

    process shots of adding egg mixture to skillet and then baking

    Add the egg mixture and cook for 5 minutes so the bottom starts to set. Transfer to a 375°F oven and bake for 20 minutes or until done.

    FAQs

    What is the Difference Between a Quiche and Frittata?

    A frittata is a quiche without the crust. That’s really the only difference. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata’s “crust” is formed by the eggs cooking and browning on the outside.

    How Do I Know When the Frittata is Done?

    You know the frittata is done when the center is slightly jiggly and the edges are golden brown. You can also place a sharp knife in the center and it should come out clean.

    How Long Will it Last?

    You can keep leftovers in the fridge for 3 days or in the freezer for up to 3 months.

    Can I Make Ahead of Time?

    Yes. You can bake and then let cool before placing in the fridge for up to 3 days. To reheat, cover with foil and bake at 325°F until warmed through.

    Equipment

    The equipment you use is important to how the frittata turns out. What is needed is the following:

    • Large bowl - used to whisk together the eggs and milk.
    • Skillet - you want a 10 inch skillet that can be place in the oven.

    Pro Tips/Recipe Notes

    • Use whole full fat dairy which gives the frittata its flavor. You can substitute milk for yogurt or sour cream.
    • Don’t mess with the egg to dairy ratio or you won’t get the right consistency.
    • Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
    • Cast iron skillets are the only way to go for a frittata. Don’t consider anything else.
    • You know the frittata is done when the center is slightly jiggly and the edges are golden brown.
    overhead shot of slice of ham and cheese frittata on white plate

    Other Breakfast Recipes

    • Bacon Potato Quiche
    • Butternut Squash Frittata
    • Hash Brown Egg Muffins
    • Chorizo Quiche

    If you’ve tried this ham and cheese frittata recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of ham and cheese frittata in skillet
    Print Recipe
    5 from 1 vote

    Ham and Cheese Frittata

    With leftover ham, cheese and green onions, this ham and cheese frittata is quick to prepare and can be eaten for breakfast, lunch or dinner.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: Italian
    Servings: 8
    Calories: 280kcal
    Author: Ryan Beck

    Ingredients

    • 2 tablespoon unsalted butter
    • 2 cups leftover ham, diced
    • 2 garlic cloves, minced
    • 8 eggs
    • 1 cup milk
    • 2 cups extra sharp cheddar cheese, shredded
    • 2 green onions, chopped
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 375°F. In a 10 inch cast iron skillet, heat butter over medium heat. Add ham, cooking for 2-3 minutes or until slightly browned. Add garlic and cook for another minute.
    • While cooking the ham, whisk together the eggs, milk, cheese, green onions and salt. Add egg mixture to skillet and cook until bottom begins to set, about 5 minutes.
    • Transfer skillet to oven and cook for 20-25 minutes or until the top is set.

    Notes

    • Use whole full fat dairy which gives the frittata its flavor. You can substitute milk for yogurt or sour cream.
    • Don’t mess with the egg to dairy ratio or you won’t get the right consistency.
    • Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
    • Cast iron skillets are the only way to go for a frittata. Don’t consider anything else.
    • You know the frittata is done when the center is slightly jiggly and the edges are golden brown.

    Nutrition

    Serving: 1slice | Calories: 280kcal | Carbohydrates: 5g | Protein: 21g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 242mg | Sodium: 841mg | Potassium: 247mg | Fiber: 0g | Sugar: 4g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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