This ham and cheese frittata is a simple oven-baked dish that comes together quickly and bakes to a golden, flavorful finish. Naturally gluten-free and high in protein, it’s ideal for brunch, casual dinners, meal prep, or feeding a crowd. One bowl and one oven-safe skillet are all you need, and the recipe is easy to customize with different cheeses or add-ins.
Because a classic ham-and-cheese omelet is a favorite in our house, I turned those familiar flavors into an effortless frittata that serves several people. Whisk the eggs and cream, sauté the leek and ham in a skillet, add the cheeses, pour in the custard, and bake. It’s an easy way to get the comfort of an omelet with minimal fuss and maximum shareability.
Ham and Cheese Frittata Highlights
- Prep-ahead friendly – Dice ham, grate cheese, and prep vegetables ahead of time so assembly is fast.
- One-pan convenience – Sauté, bake, and serve from the same oven-safe skillet for easy cleanup.
- Crowd-pleasing – Familiar flavors and a pretty presentation make it a hit at brunch or dinner.
What You’ll Need
- Eggs – The base of the frittata; they create a tender, custardy texture.
- Half-and-half – Adds richness and keeps the eggs creamy. Whole milk can be used; avoid low-fat options to prevent a rubbery texture.
- Olive oil or unsalted butter – For sautéing the leek and preventing sticking; butter gives extra richness.
- Leek – Offers a mild, sweet onion flavor; you can use shallot or white onion instead.
- Ham – Use leftover holiday ham, a ham steak, or diced cooked ham for savory bites throughout.
- Cheddar – A classic melting cheese that pairs beautifully with ham.
- Gruyère – Adds nutty depth and excellent melt.
- Fresh parsley – Brightens the flavor and adds color.
Please see the recipe card below for measurements and seasoning details.
Substitutions and Variations
- Cheese – Swap in Fontina or goat cheese for a different flavor profile.
- Meat swaps – Use cooked chicken sausage, turkey sausage, or crumbled bacon in place of ham.
- Add vegetables – Fold in cooked or blanched broccoli, asparagus, spinach, mushrooms, or bell peppers (cook them first to remove excess moisture).
Chef’s Tip – Choose the Right Pan for a Tender Frittata
A 10–12 inch cast-iron, nonstick, or ceramic-coated skillet works best. Stainless steel tends to stick and is less forgiving. A smaller skillet makes a thicker frittata that takes a bit longer to bake; a larger skillet yields a thinner, faster-cooking frittata.
How to Make a Ham and Cheese Frittata
- Sauté the thinly sliced leek in butter over medium-low heat until soft, 2–4 minutes. Do not brown.
2. Add the diced ham and stir to warm through.
3. Stir in the chopped parsley for freshness.
4. Sprinkle grated Cheddar and Gruyère evenly over the leek and ham.
5. Whisk the eggs in a bowl until smooth.
6. Add the half-and-half, salt, and pepper, and whisk to combine.
7. Pour the egg mixture evenly over the filling in the skillet.
8. Sprinkle grated Parmesan on top and transfer the skillet to the oven.
9. Bake at 350°F for about 30–40 minutes, until the center is just set, the edges are lightly golden, and the top is slightly browned. Let rest 5–10 minutes before slicing.
Chef’s Tip – How to Tell When a Frittata Is Done
The center should be just set but still slightly moist and not jiggly. When you nudge the pan, the frittata should move as one soft piece rather than wobbling like liquid. It will firm up more as it rests, so avoid over-baking to keep the texture tender. For creamier results or if you plan to reheat later, aim for the lower end of the baking time.
Make Ahead Frittata Prep
You can prep components up to 2 days ahead to save time:
- Dice the ham.
- Grate the cheeses.
- Clean and chop the leek.
- Blanch and chop any additional vegetables.
Store ingredients separately in airtight containers in the refrigerator. When ready to bake, sauté the leek, add the ham and any vegetables, sprinkle the cheeses, pour in the egg custard, and bake.
Serving Suggestions
The frittata is satisfying on its own, and pairs well with:
- Roasted potatoes or simple baby potatoes.
- A green salad with a light vinaigrette.
- Fresh fruit like berries, melon, or citrus.
- Toast, muffins, or other baked goods to round out the meal.
Storage and Leftovers
Cool the frittata completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven until warmed through; covering with foil helps retain moisture. It’s also good served at room temperature.
Recipe FAQs
You can, but freshly grated cheese melts more smoothly. Pre-shredded cheeses often contain anti-caking agents that can affect melt and texture.
Any fully cooked ham works: leftover holiday ham, ham steak, or thicker deli slices. Avoid honey-glazed varieties if you don’t want a sweet note.
Yes—sauté vegetables first to remove excess moisture. Spinach, mushrooms, peppers, asparagus, and broccoli are all good choices.
Yes. Let the cooked frittata cool, then cover and refrigerate for up to 3 days. Reheat slices gently in the oven or microwave on low power.
Warm it in a 300°F oven until heated through; cover with foil to prevent drying. Microwave reheats work for individual portions but may change the texture slightly.
More Breakfast Recipes
Try this frittata alongside other breakfast favorites like oven pancakes, waffles, muffins, or a simple egg bake for a complete morning spread.
📖 Recipe
Ham and Cheese Frittata
A flavorful, protein-packed frittata that’s easy to make ahead and perfect for breakfast, brunch, or a light dinner. Leftovers reheat well.
Equipment
- 10–12″ well-seasoned cast iron skillet or oven-safe sauté pan
Ingredients
- 1 cup thinly sliced leek (or ½ cup chopped shallot or white onion)
- 1 tablespoon unsalted butter
- 4–6 ounces cooked ham, diced
- 1 tablespoon fresh chopped parsley
- 1 cup grated Cheddar
- ½ cup grated Gruyère
- 10 large eggs
- ½ cup half-and-half
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan (about 1 ounce), for topping
Instructions
- Preheat the oven to 350°F.
- Prepare the leek: trim the dark green tops, slice the light green and white parts in half, rinse well, and chop thinly.
- Grate the Cheddar and Gruyère.
- In a 10–12″ skillet, melt butter over medium-low heat. Add the leek and cook 3–4 minutes until softened without browning.
- Add the diced ham and warm through, then sprinkle Cheddar and Gruyère over the mixture and scatter parsley on top.
- In a medium bowl, whisk eggs, half-and-half, salt, and pepper until smooth. Pour the custard evenly over the filling. Sprinkle Parmesan on top.
- Transfer the skillet to the oven and bake 30–40 minutes, until the center is just set and the top is lightly browned. Let rest 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
Freshly grating Cheddar yields the best melt and texture, but pre-shredded cheese can be used if needed.
Substitutions and Variations: Try different cheeses (Fontina, goat cheese), swap meats (sausage or bacon), or add cooked vegetables like broccoli or asparagus.
Storage: Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F oven until warmed through.
Nutrition (per serving)
Calories: 335 kcal • Carbs: 5 g • Protein: 24 g • Fat: 24 g • Saturated Fat: 12 g • Sodium: 939 mg