This ham and cheese frittata is an easy, oven-baked frittata that comes together in minutes and bakes up golden and full of flavor. Naturally gluten-free and protein-packed, it's perfect for brunch, weekend guests, meal prep, or a fast dinner. One bowl, one skillet, zero fuss-and you can easily customize the cheese and fillings.
Because my husband's favorite omelet is ham and cheese, I created this easy ham and cheese frittata recipe to take those same classic flavors and turn them into something shareable, sliceable, and effortless. Whisk everything together, pour it into a cast-iron skillet, and let the oven do the work. It's the perfect answer when you want the comfort of an omelet but need to feed more than one person-especially on busy mornings or holiday weekends.
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Ham and Cheese Frittata Highlights
- Prep-ahead friendly - Dice the ham, grate the cheese, and cook any vegetables ahead so all you have to do is whisk, assemble, and bake.
- One-pan convenience - Cook, bake, and serve from the same oven-safe skillet for easy cleanup.
- Crowd-pleasing - Familiar flavors, pretty presentation, and satisfying protein make it a hit with family or guests.
What You'll Need
- Eggs - The base of all frittatas for a tender, custardy structure.
- Half-and-half - Adds richness and keeps the eggs soft and creamy. Whole milk works too. Skip low fat to avoid a rubbery or watery frittata.
- Olive oil or unsalted butter - Used for sautéing the aromatics and preventing sticking; butter adds richness, olive oil keeps it lighter.
- Leek - Mild, sweet onion flavor that enhances the eggs without overpowering the ham and cheese. Shallot works too, or finely chopped white onion.
- Ham - Savory, salty bites throughout the frittata; ideal for using leftover holiday ham or a good-quality ham steak. Check it's GF if needed.
- Cheddar cheese - Classic melty flavor that pairs perfectly with ham. Buy a block and grate it yourself.
- Gruyère cheese - Adds nutty depth, great melt, and keeps the flavor rich.
- Fresh herbs - Parsley adds color and freshness in the filling.
Please see thee recipe card for measurements, salt and pepper.
Substitutions and Variations
- Cheese - Try Fontina or goat cheese for a tangy twist.
- Meat swaps- Change up the flavor with chopped cooked chicken sausage, turkey sausage, or even crumbled cooked bacon.
- Add veggies - Add a cup of chopped broccoli, broccolini, or asparagus, cooked or blanched first, not raw.
Chef's Tip - Choose the Right Pan for a Tender Frittata
Use a 10-12 inch cast-iron (I use a 10"), non-stick, or ceramic-coated skillet for the most reliable results. Stainless steel sticks easily-even with butter-so it's not ideal for frittatas. A smaller pan yields a thicker frittata with a slightly longer bake time; a larger pan produces a thinner one that cooks more quickly.
How to a Make a Ham and Cheese Frittata
- Saute thinly sliced leek in butter until soft, 2-3 minutes. Do not brown them.
2. Add the diced ham and stir.
3. Add the chopped parsley.
4. Layer on the cheddar and gruyere cheese.
5. Whisk the eggs until smooth.
6. Add the half and half.
7. Pour the egg mixture over the vegetables, ham, and cheese.
8. Sprinkle the top with parmesan cheese and place in the oven to bake.
9. Bake until golden and puffed, 35-40 minutes at 350°F.
Chef's Tip - How to Tell When a Frittata Is Done
A frittata is done when the center is just set but still looks moist-not wet or jiggly. The edges will be lightly golden and slightly puffed, and the top will no longer appear shiny. If you gently nudge the pan, the middle should move as one soft piece rather than wobbling like liquid. Remember, it will continue to firm as it rests, so avoid over-baking or the eggs can turn rubbery. If you prefer a creamier texture or plan to make the frittata ahead and re-heat, bake on the lower end of the time range so it stays more custardy after reheating.
Make Ahead Frittata Prep
Make your morning easier by prepping the components up to 2 days ahead of time.
- Dice the ham steak.
- Grate the cheeses.
- Clean and chop the leek.
- Blanch and chop any veggies if using.
Store each ingredient separately in airtight containers in the refrigerator, then assemble and bake just before serving for the best texture and lift. When ready to bake, simply sauté the leek, add the broccolini and sausage, sprinkle on the cheese, pour in the custard, and bake.
Serving Suggestions
Ham and cheese frittata is satisfying on its own, but it pairs beautifully with:
- Roasted red potatoes or Dutch baby yellow potatoes.
- A simple green salad with a light vinaigrette.
- Fresh berries, melon, or citrus, or a combination fruit salad.
- Toast or carrot cake muffins.
Storage and Leftovers
Cool frittata completely, then store slices in an airtight container in the refrigerator for up to 3 days.
Recipe FAQs
You can, but freshly grated cheese melts more smoothly and gives the frittata a creamier texture. Pre-shredded cheeses often contain anti-caking starches that may keep the cheese from melting evenly.
Any fully cooked ham is fine: leftover holiday ham and a ham steak, diced work great. Thicker deli slices can work too. Avoid honey-glazed varieties as they tend to be sweet.
Absolutely. Sauté any vegetables first to remove excess moisture - great options include bell peppers, spinach, onions, mushrooms, or asparagus. Add them to the pan before the egg mixture.
Yes. A ham and cheese frittata is great for making ahead. Let it cool, then cover and refrigerate for up to 3 days. You can reheat individual slices in the microwave on low power, or warm larger portions in a 300°F oven until just heated through. It's also delicious at room temperature, which makes it perfect for holiday brunches, meal prep, or busy weekday mornings.
To reheat the frittata, place in a 300°F oven until warmed through. If your frittata was baked until fully firm and golden on top, it may reheat a bit drier. Covering it with foil helps preserve moisture.
More Breakfast Recipes
From puffy dutch baby pancakes, to crispy light waffles, irresistible muffins, and an easy breakfast casserole, there are breakfast recipes to make your mornings worth getting up!
If You Make This Recipe
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📖 Recipe
Ham and Cheese Frittata
Equipment
- 10 ½" Cast iron skillet well seasoned
Ingredients
- 1 cup thinly sliced leek or ½ cup chopped shallot or white onion
- 1 tablespoon unsalted butter
- 4 - 6 ounces cooked ham, diced small ham steak or leftover holiday ham
- 1 tablespoon fresh chopped Italian parsley
- 1 cup grated cheddar buy a block, grate yourself
- ½ cup grated gruyere cheese
- 10 large eggs
- ½ cup half and half
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup grated parmesan cheese 1 ounce, to top frittata
Instructions
- Pre-heat the oven to 350°F.
Prep the leek
- Slice the dark green tops off the leek and discard, use only the light green and white part. Slice in half lengthwise and run under cold water to remove and grit or sand. Lay flat on a cutting board and chop into thin pieces.
Grate the cheese
- With a hand grater or food processor, grate the cheeses.
Cook the leeks
- In a 10-12 inch well-seasoned cast iron skillet or oven-safe sauté pan, melt the butter over medium to medium-low heat. Add the leek and cook 3-4 minutes until softened. Don't brown it. Turn heat down if needed.
Make the frittata
- Add the chopped ham to the skillet, stirring to combine and warm through. Sprinkle the Cheddar and Gruyère evenly over the top, then the parsley.
- In a medium bowl, whisk the eggs, half-and-half, salt, and pepper until smooth. Pour the custard evenly over the filling. Top with Parmesan for a golden crust after baking.
- Transfer the skillet to the oven and bake 30-40 minutes, until the center is just set and the top is lightly browned. Let the frittata rest 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
- Cheese - Try Fontina or goat cheese for a tangy twist.
- Meat swaps- Change up the flavor with chopped cooked chicken sausage, turkey sausage, or even crumbled cooked bacon.
- Add veggies - Add a cup of chopped broccoli, broccolini, or asparagus, cooked or blanched first, not raw.
Nutrition
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