Easy Ham and Cheese Frittata Recipe
This ham and cheese frittata recipe is one of those easy meals that I can make in under a half hour and uses leftover ham that always seems to be in abundance this time of year. I love how this recipe is so versatile that I can make several different variations and my guests can choose which option they prefer.
Equipment
- 1 cast iron skillet
- 1 medium bowl
Ingredients
- 12 eggs large
- ¼ cup grated parmesan
- ¾ cup Gruyere cheese shredded
- 2 tbsp butter
- 2 tbsp heavy cream
- ½ onion diced
- 1 cup ham diced
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, green onions, or chives
Instructions
- Preheat oven to 375 degrees F.
- In a cast iron skillet, or another oven safe skillet, add your butter and onion. Cook until the onion is caramelized and fragrant.
- In a medium mixing bow, whisk your eggs. Add the heavy cream, cheeses, salt and pepper. Whisk.
- Distribute the onion evenly over the bottom of the cast iron. Slowly pour the egg mixture into the cast iron skillet.
- Let it cook for 2 minutes and then lift the edges of the egg to try and allow the uncooked egg to touch the bottom of the pan and cook.
- Layer the diced ham on top of the egg and pop your cast iron in the oven.
- Cook for 10-12 minutes, or until the egg is jiggly but set.
- Allow the frittata to cool for 5 minutes before garnishing with your fresh herb and serving.
Notes
- If you’re going to add vegetables to your frittata, sauté them so that the water content from the vegetables doesn’t make your frittata soggy.
- Bake your frittata until you have a firm edge, but a creamy center. Once the frittata cools for five minutes the center will set and create the perfect silky creamy interior.
- Get creative! This recipe is perfect for using up leftovers or trying new flavor combinations. After perfecting this recipe, try your own or use one of the variation options mentioned earlier.
- I like to use a cast iron skillet for this recipe because it creates the perfect crust and conducts heat beautifully. If you do not have a cast iron skillet you can use a non-stick pan or a dutch oven instead.
- You can serve this dish right away or let it cool completely and serve at room temperature. Both methods are delicious and if you are lucky enough to have leftovers, they taste great the next day.