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.
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.
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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.
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.
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
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.
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.
You can keep leftovers in the fridge for 3 days or in the freezer for up to 3 months.
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.
Other Breakfast Recipes
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.
Ham and Cheese Frittata
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.
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