Ham and Cheese Frittata

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.

taking a slice of Ham & Cheese Frittata out of the pan

Flavor: Cheesy, savory frittatas are a perfect meal any time of day.
Budget Tip: Add use any kind of 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.

potatoes , eggs , cheese , ham , green onions , dry mustard , pepper , half and half and seasoned salt with labels to make Ham & Cheese Frittata

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.

ingredients in bowl to make a Ham & Cheese Frittata

cooking ham and potatoes with green onions to make Ham & Cheese 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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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This ham and cheese frittata is a hearty, one-pan dish with fluffy eggs, tender potatoes, savory ham, and melty cheddar, perfect for a quick and delicious breakfast or brunch.

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

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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.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American, Italian

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