Ham and Cheese Frittata

Why Make This Recipe

• 30 Min Meal: Frittatas are so quick and easy to make—this one takes just a few minutes of prep time before cooking.
• Perfect for Leftovers: This is one of my absolute favorite meals for when I have leftover ham, say from Easter or Christmas dinners. But you could substitute all sorts of other ingredients as well, depending on what you have in fridge.
• Make-Ahead: Frittatas are fantastic warm, just out of the oven, but they also are completely delicious at room temperature. I love making this for potlucks or holiday celebrations since I can make it in advance, and bring it over later.

🥗 Ingredients

• Ham: This Ham and Gruyère frittata works with ham steaks, chopped sandwich meat ham from the deli counter, or leftover honey-baked ham (my favorite!). Of course, if you don’t have ham, you could replace with chopped cooked bacon or roasted turkey as well.
• Gruyère Cheese: I love the combination of ham with gruyère cheese, but you can substitute other cheeses as well. Cheeses that melt well are best, like fontina or Swiss cheese.
• Dijon Mustard: You could use coarse-ground mustard instead, if you enjoy a sharper mustard flavor. Or replace with 1 teaspoon of dried mustard.
• Heavy Cream: I love the decadence of a touch of cream in this frittata, but you can replace it with light cream, ½ and ½, or full-fat milk.
• Herbs: Topping this frittata with some fresh herbs is really a lovely combination. Try fresh basil, fresh thyme, or just a sprinkle of chopped chives.

🥣 Step-by-Step Instructions

Chop ham into ½-inch pieces or smaller. Peel onion, cut in half, and slice into thin half-moons. Grate gruyere cheese.

Heat a 10-inch nonstick, oven-safe skillet over medium-low, then add butter.

When butter melts, add the sliced onions and sauté. Cook until onions are lightly caramelized, about 15 minutes.

Meanwhile, whisk the eggs, cheese, dijon mustard, and cream together in a medium bowl, with ¼ teaspoon pepper.

Add the chopped ham to the egg and cheese mixture and stir, then pour into the pan with the onions. Spread the filling around so it’s evenly distributed through the eggs.

Preheat the broiler and set the oven rack a few inches underneath the heating element.

Turn up the heat under your skillet to medium high. Cook the frittata on the stove for 5-8 minutes. The best way to do this is to slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Turn down the heat if it looks like your frittata is browning too quickly on the bottom.

When the bottom is totally set, and the egg mixture on top is a little more than halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw.

Sprinkle on the parmesan cheese.

Slide your pan onto the oven rack, and broil. Watch closely because this can happen fast: take it out when the frittata puffs up pleasingly, looks entirely cooked, and has lightly browned on top, 1-3 minutes.

Take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat!

Other Delicious Frittatas and Quiches

You can find all of my breakfast and brunch recipes in my Breakfast archive. Or check out FAQs and Expert Tips at the full version of this Ham and Cheese Frittata recipe.