A ham and cheese frittata is a great dinner and perfect for Sunday brunch. With potatoes, ham, and cheese, this meal comes together in just one pan.
Holly’s Flavorful Frittata Highlights
- Flavor: Cheesy, savory frittatas are a perfect meal any time of day.
- Budget Tip: Add any leftover meat or veggies. Potatoes can be replaced with leftover pasta as well!
- Time Saving Tips: Replace the fresh potatoes with frozen hashbrowns. Pre-shredded cheese works well in this recipe.
- Serving Suggestions: Frittatas are perfect for breakfast, lunch, or a light dinner. Serve with a fresh light salad or fruit.
- Recommended Tools: Cast iron skillets are perfect for transitioning from the stovetop to the oven to the table with ease.
Tips For Frittata Fixings
- Eggs: Use fresh eggs or boxed eggs mixed with half-and-half or cream, and a handful of savory spices.
- Potatoes: Use fresh potatoes per the recipe below or swap them for thawed hashbrowns, leftover roasted potatoes, or even cooked pasta. We’ve made this with leftover spaghetti noodles many times!
- Vegetables: Swap in any variety of veggies like mushrooms, asparagus, spinach, or bell peppers.
- Cheese: Cheddar cheese is a personal favorite with ham, but any hard, shredded cheese will work. Try pepper Jack or Swiss.
Flavorful Frittata Twists: Sauteed mushrooms and onions, diced bell peppers, sundried tomatoes, and sliced black olives are good additions to a frittata.
Holly’s Tips
- Avoid overloading the frittata with too many extras, or it won’t set properly once it’s baked.
- Place the baked frittata under the broiler for a couple of minutes so the cheese is browned and bubbly.
- Instead of whisking, place the eggs, milk, and seasonings in a blender and blend until foamy. This incorporates more air into them and results in an extra light and fluffy frittata.
Leftovers and Storage
Store this ham and cheese frittata in a covered container in the refrigerator for up to 4 days. Freeze a fully baked and cooled frittata (or individual portions) for 4 months. Thaw in the refrigerator before reheating.
More Baked Breakfast Ideas
Did you enjoy this Ham and Cheese Frittata Recipe? Leave a comment and rating below.
Ham and Cheese Frittata
Equipment
Ingredients
- 2 tablespoons olive oil
- 8 ounces potatoes diced, baby potatoes, red or Yukon gold
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked ham diced
- 1½ cups fresh spinach torn, or ½ cup frozen spinach, optional
- 2 green onions sliced
- 8 eggs
- ¼ cup half and half or light cream
- ½ teaspoon dry mustard powder
- ¼ teaspoon seasoned salt or to taste
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F.
- Heat olive oil over medium heat in a 10-inch skillet. Add potatoes and 2 tablespoons water. Season with salt and pepper and stir. Cover and cook over about 10-15 minutes or until softened.
- Stir in ham, spinach (if using), and green onions until hot and spinach is wilted.
- In a medium bowl, combine eggs, half and half, dry mustard, seasoned salt, and pepper. Pour over potato mixture. Top with cheese.
- Bake 10 to 12 minutes or until eggs are set. Broil 1 to 2 minutes if needed.
- Remove from the oven and cool 5 minutes before cutting. Serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
It took me 20 minutes to prep and at least 35 minutes cooking (between cooking the potatoes and baking). I added chopped peppers and topped with sliced tomatoes. Also added extra seasoning.
BUT, it was very good and will definitely do again.
So good and easy. Perfect amount of seasoning!
I made this for dinner yesterday, served with salad, it went down well with the whole family and super easy to make. I totally forgot the cheese but it was great without it anyway! Will definitely make it again.
Glad you enjoyed it Caro!
I scaled this recipe down to make a 6 egg frittata in an 8 inch skillet, since that’s what I had handy. I can’t think of a better way to use those holiday leftovers. I also subbed greek yogurt for half-and-half because I didn’t have any half-and-half on hand. Yum, yum, yum! Love it!
Sounds perfect! But what size pie plate or pan do I use for 8 eggs?
This should fit in a standard deep-dish pie plate.
So, I baked them in muffin tins (for little hands to hold and to have breakfast for many mornings) and used frozen shredded (hash brown) potatoes. I also switched the cheddar for mozzarella and instead of mixing it into the mixture, I did a layer of mixture some cheese and then the rest of the mixture to give it a cheesy center (which is yum-mazing!) I also left out the green onions and spices except for the salt because I am feeding a 15 month old and 3 year old and was trying to keep it mild. (I also used a chopper for the ham so that I could get it small enough to not worry about the 15 baby choking) I then freeze them, grouped 2-4 in each sand which bag and they microwave straight from frozen great! It’s great for an on-the-go breakfast that I made and feel good about giving them. My kids are extremely picky eaters but they love these and at least I can say that they had a good breakfast.
So glad these worked for them Beth! I love the cheesy centers, that sounds so fun :)
What if you don’t have a oven proof pan? what else can i use.
You could try a large pot Denise. Enjoy!