Ham and Cheese Frittata Recipe With Crispy Edges

This easy ham and cheese frittata is a quick, flavorful dish ideal for breakfast, brunch or any time you want a simple, make-ahead meal. It’s a perfect way to use leftover ham and is easily customized with vegetables, herbs or different cheeses.

Frittatas are the Italian answer to a crustless quiche — an open-faced omelet baked until set. They start on the stove to soften and flavor base ingredients, then finish in the oven to achieve a golden, fluffy texture.

This version combines diced ham, green onion, garlic and cheddar for a savory, reliable frittata. It’s especially useful after holidays when you have leftover baked ham, but you can make it anytime with a ham steak or deli ham.

Frittatas are versatile: serve with crusty bread, roasted potatoes or a simple salad for a complete meal. They also make great sandwiches for on-the-go breakfasts and keep well at room temperature.

Ingredients

To make this ham and cheese frittata you will need:

• Ham: About 1 heaping cup diced cooked ham (about 6 ounces). Leftover baked ham is ideal, but deli or ham steak work fine.
• Eggs: 6 large eggs, beaten.
• Green onion and garlic: 1 cup chopped green onions (use both white and green parts) and 1–2 cloves garlic, chopped. You can substitute chives or yellow onions (allow extra cooking time for yellow onion).
• Cheese: Heaping 1/2 cup shredded cheddar, divided. Other good options: Monterey Jack, pepper jack, gruyere, fontina, mozzarella, Havarti, gouda or brie. Freshly shredded cheese yields best texture and flavor.
• Milk: 1/2 cup whole milk (or half-and-half for a richer custard) to lighten the eggs.
• Butter: 2 Tbsp butter for sautéing (olive oil is a fine substitute).
• Seasoning: 1/4 tsp salt and 1/8 tsp ground black pepper.

• Preheat the oven to 350°F and position a rack in the center. Prep and gather ingredients: beat the eggs, shred the cheese, chop the ham, green onions and garlic.
• Whisk together the eggs, milk, salt and pepper until well combined; set aside.
• Heat 2 Tbsp butter in an 8″ cast iron or other oven-safe nonstick skillet over medium heat. Add all but 1 Tbsp of the green onions and the garlic; cook a couple minutes until softened.
• Stir in the diced ham and cook about 1 minute just to warm and marry the flavors.
• Reduce heat to low. Give the egg mixture one more stir, then pour it evenly into the pan over the ham and onions.
• Scatter half the cheese over the eggs and gently stir with a fork, then top with the remaining cheese and the reserved green onion.
• Transfer the skillet to the preheated oven and bake 20–25 minutes, until the top is golden, the eggs are set and the frittata has pulled slightly away from the pan sides. Test with a toothpick if needed.
• Serve immediately from the pan, or cool 5–10 minutes and invert onto a plate. The frittata will rise during baking and settle slightly as it cools — this is normal.

Recipe Variations

This frittata technique adapts easily to other proteins, cheeses and vegetables. Ideas:

• Swap ham for cooked bacon, crispy prosciutto or Italian sausage.
• Add cooked vegetables such as mushrooms, peppers, spinach, asparagus or zucchini — make sure they are cooked and not watery.
• Mix in roasted or sautéed potatoes for extra heft.
• Finish with fresh herbs like parsley, basil, dill, thyme or oregano for brightness.

Top Tips

• Pan: An 8″ cast iron skillet is ideal, but any oven-safe nonstick skillet works. Sauté and bake in the same pan for convenience.
• Cheese: Freshly shred your cheese for better melting and texture; pre-shredded cheese contains anti-caking agents that affect results.
• Prevent a watery frittata: Cook vegetables fully until they release and evaporate excess moisture before adding eggs. Measure liquids and follow the recipe proportions.
• Storage: Refrigerate cooled leftovers in a covered container for up to 3 days. Freeze wrapped tightly for up to 3 months; reheat in a 325°F oven until warmed through.

Frequently Asked Questions

• What pan is best? Use an 8″ or 9″ seasoned cast iron skillet or any oven-safe nonstick skillet so you can sauté and bake in the same pan.
• Frittata vs quiche vs omelette: A quiche has a crust and richer custard (heavy cream). A frittata is crustless, lighter (a bit of milk), and is typically started on the stove then finished in the oven. An omelette is quickly cooked on the stovetop and served immediately.
• Why might a frittata be watery? Excess moisture usually comes from undercooked vegetables or too much milk. Cook ingredients until dry and follow the liquid amounts in the recipe.

The smoky richness of ham brings a savory depth that pairs beautifully with melted cheese and scallions. This basic frittata method is a handy, adaptable recipe to keep in your repertoire.