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This Easy Ham and Cheese Frittata is fluffy, golden, and ready in about 25 minutes. Cubed ham, sautéed onion, and melty Swiss bake into tender eggs in one skillet, then slice cleanly for breakfast, brunch, or a quick dinner. It’s simple, customizable, and a great way to put leftover ham to work.
Love a baked egg dish? You’ll also want to try my Ham and Cheese Quiche, my Baked Denver Omelet, or my Baked Egg Muffins for grab-and-go mornings.
3 Things That Make or Break This Recipe
A frittata is a forgiving dish, but a few details make the difference between fluffy and rubbery. Start here.
- Use heavy cream for the fluffiest texture. Cream lifts the eggs and adds richness that milk alone can’t deliver. Half-and-half is a fine swap if it’s what you have on hand.
- Pat the ham dry before adding it. Ham (especially deli or leftover ham) holds extra moisture that can make the eggs watery. A quick pat with paper towels keeps the texture clean.
- Pull it from the oven when the center just sets. The frittata will puff up and barely jiggle when ready. Residual heat finishes the cook during the 5-minute rest.
What Is a Frittata?
A frittata is an Italian egg dish that starts on the stovetop and finishes in the oven, with the fillings baked right into the eggs. Unlike an omelette, which is folded around its fillings on the stove, a frittata gets sliced and served like a savory pie. That makes it the perfect dish when you’re feeding more than one or two people.
RECIPE WALK-THROUGH
How To Make a Ham and Cheese Frittata
See the recipe card below for full, detailed instructions
Here’s how to put it together from start to finish. The whole process takes about 25 minutes, with most of that time spent in the oven.
Step 1: Whisk the eggs
Preheat your oven to 375°F.
Whisk the eggs, heavy cream, salt, and black pepper in a medium bowl until combined. The cream makes the eggs softer and richer.
- If the ham is wet, pat it dry before adding it to the pan.
Step 2: Sauté the onion
Melt your butter in a 10-inch oven-safe nonstick skillet, placed over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft.
- Don’t rush this step. Properly softened onion blends seamlessly into the eggs.
Step 3: Add the ham
Pat the ham dry with paper towels first, then add it to the skillet with the onion. Cook for 1 to 2 minutes, just until warmed through.
- Working with leftover holiday ham? My Ham and Cheese Quiche uses a similar combo of ingredients with a buttery crust.
Step 4: Pour in the eggs and cheese
Pour the egg mixture over the onion and ham in the skillet. Stir gently once or twice to mix, then sprinkle Swiss cheese on top.
- Pro Tip: Do not keep stirring after adding the eggs. A quick, gentle mix is enough to help the frittata set for even slices.
- Cheese Options: Cheddar, Gruyere, pepper jack, or colby jack all work beautifully if Swiss isn’t your favorite. Just stick with a melty cheese for the best texture.
Step 5: Let the edges set
Cook undisturbed for 2 to 3 minutes, just until the edges begin to set. You’ll see the outer ring of egg firm up and pull slightly from the pan.
Don’t stir or move the eggs during this step.
Step 6: Bake until set
Transfer the skillet to a 375°F oven and bake for 12 to 15 minutes, checking after 10. The frittata is done when the center is set and slightly puffed. It will jiggle just barely when you nudge the pan.
Ovens can vary, so watch the frittata closely near the end. It should be cooked through, but still tender.
Step 7: Rest, slice, and serve
Let the frittata rest in the pan for 5 minutes (this is when residual heat finishes the cook and the eggs settle).
Run a spatula around the edges to release, then slice and serve straight from the pan. Or slide it onto a serving plate, or invert it for a clean presentation.
Garnish with sliced green onion or chives.
Building a brunch spread? Check out my collection of 50 Best Brunch Recipes.
Variations and Add-Ins
One of the best things about a frittata is how easily it adapts. Keep the egg-to-filling ratio in mind (about 3 cups of fillings total for 6 eggs) and the rest is up to you.
- Switch up the protein. Crumbled cooked breakfast sausage works in place of the ham, or try crisp bacon or even leftover diced rotisserie chicken. For a similar dish with peppers and onions baked right in, my Baked Denver Omelet is another easy option.
- Add vegetables. Swap out a portion of the ham or cheese for sautéed bell pepper, mushrooms, wilted spinach, or small cubes of cooked potato. Just keep the total filling around 3 cups so the eggs set properly.
- Try a different cheese. Sharp cheddar gives the frittata a bolder, more familiar flavor. Gruyere and smoked Gruyere bring a nutty depth. Pepper jack adds heat. Colby jack is a kid-friendly middle ground.
- Bulk it up with herbs. Fresh thyme, parsley, or dill stirred into the eggs adds brightness without changing the texture.
What to Serve with a Frittata
A frittata is hearty enough to stand on its own, but it shines as the centerpiece of a bigger brunch plate. A few favorites that round it out:
A simple green salad with vinaigrette also works for a lighter pairing, and a basket of warm muffins or a slice of coffee cake rounds out a weekend brunch nicely.
Storage Tips
Storage, Reheating, and Make Ahead Tips
- Storage: Store leftover frittata in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat slices in the microwave at 50% power for 1 to 2 minutes, or until warm. Gentle reheating keeps the eggs tender.
- Freezing: To freeze, wrap slices or the whole frittata in parchment or wax paper, then in plastic wrap and foil, or use a freezer bag. Thaw in the fridge overnight before reheating.
- Make Ahead Tip: A frittata is best fresh, but you can dice the ham and shred the cheese a day ahead so the morning prep is even faster.
- Leftover idea: A cold slice of frittata between two slices of toasted, buttered sourdough makes a great sandwich.
Frequently Asked Questions
How do you make a frittata fluffy?
Heavy cream is the biggest factor. It adds fat and structure that milk alone can’t deliver, so the eggs lift instead of going flat. Whisking the eggs until slightly frothy and pulling the frittata from the oven the moment the center sets are the other two keys.
Can I add vegetables to this frittata?
Yes. Keep the total filling around 3 cups so the egg-to-filling ratio holds. Sautéed bell pepper, mushrooms, wilted spinach, or small cubes of cooked potato all work well. Cook any watery vegetables (like mushrooms or spinach) first so they don’t release moisture into the eggs.
Why did my frittata turn out rubbery?
Overbaking is almost always the culprit. Bake just until the center sets and puffs slightly, around 12 to 15 minutes, and pull it the moment it stops jiggling. Let it rest for 5 minutes off the heat. Residual cooking finishes the job.
More Easy Breakfast and Brunch Recipes
- Ham and Cheese Croissant Breakfast Casserole
- Egg & Sausage Breakfast Muffins
- Biscuit Breakfast Casserole
- Loaded Tater Tot Breakfast Casserole
- Crockpot Breakfast Casserole
Easy Ham and Cheese Frittata
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 1 tablespoon salted butter
- 1/2 small yellow onion about ½ cup, finely diced
- 2 cups cubed ham about 1/2” cubes
- 1 cup freshly shredded Swiss cheese
- Sliced green onion or chives for garnish
Instructions
- Preheat oven to 375°F.
- In a bowl, whisk together eggs, heavy cream, salt, and a few pinches of black pepper until well combined and slightly frothy. Pat ham dry with paper towels if needed.
- Melt butter in a 10-inch oven-safe nonstick skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes.
- Add ham and cook 1 to 2 minutes to warm through.
- Pour the egg mixture into the skillet and gently stir once or twice to distribute ingredients evenly. Sprinkle cheese over the top.
- Cook undisturbed for 2 to 3 minutes, until edges begin to set.
- Transfer skillet to the oven and bake for 12 to 15 minutes, until the center is set and slightly puffed. Begin checking after 10 minutes.
- Remove from oven and let rest 5 minutes. Run a spatula around the edges, then slice and serve directly from the pan, or transfer to a serving plate. Garnish with sliced green onion or chives and serve immediately.
Notes
- Cheese options: Swiss is the recipe’s first choice, but cheddar, Gruyere, smoked Gruyere, pepper jack, or colby jack all melt beautifully. Stick with a melty cheese for the best texture.
- Ham source: Leftover holiday ham, store-bought cubed ham, or a half-inch slab of ham from the deli counter (cubed at home) all work. Ask the deli for a pound sliced thick.
- Vegetable add-ins: Keep total fillings around 3 cups. Sautéed bell pepper, mushrooms, wilted spinach, or cooked potato all work. Cook watery vegetables first.
- Protein swap: Cooked, crumbled breakfast sausage or chopped cooked bacon can stand in for the ham.
- Half-and-half can be substituted for the heavy cream. Whole milk works in a pinch but the texture will be slightly less rich.
- Pat the ham dry before adding to the skillet. Excess moisture leads to watery eggs.
- Don’t overbake. Pull from the oven when the center just sets and puffs slightly. Residual heat finishes the cook during the 5-minute rest.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat at 50% power in the microwave for 1 to 2 minutes.
- Freezing: Wrap tightly in waxed paper, then plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
