The ham and cheese frittata was a great dinner and perfect for Sunday brunch. The meal was served with potatoes, ham and cheese, and only one pot was combined.
- smell: The cheesy, savory frittata is the perfect meal of the day.
- Budget Tips: Add any leftover meat or vegetables. Potatoes can also be replaced with leftover pasta!
- Tips for saving time: Replace fresh potatoes with frozen plaques. Pre-cut cheese works well in this recipe.
- Suggestions: Frittata is perfect for breakfast, lunch or light dinner. Serve with fresh light salad or fruit.
- Recommended tools: The cast iron skillet is perfect for easy transition from stovetop to oven to table.
Tips for fixing frittata
- egg: Use fresh eggs or boxed eggs with half or half or cream, and a small amount of savory spices.
- potato: Use fresh potatoes according to the recipe below, or swap them for melted spots, leftover baked potatoes, or even cooked pasta. We’ve done it a lot with the remaining spaghetti!
- vegetable: Exchange various vegetables such as mushrooms, asparagus, spinach or pepper.
- cheese: Cheddar is a personal favorite of HAM, but any hard, chopped cheese will work. Try Pepper Jack or Switzerland.
Delicious vegetable pie twists: Stir-fried mushrooms and onions, diced Bell peppers, lightened tomatoes and thinly sliced black olives are a great addition to frittata.
Holly’s Tips
- Avoid overloading frittatas with too many extra features, otherwise it won’t be properly set after baking.
- Leave the toast slices under the broiler for a few minutes so that the cheese turns brown and bubbles.
- Instead of whipping, place the eggs, milk and seasoning in a blender and stir until foamy. This blends more air into it and produces an extra lightweight and fluffy frittata.
Leftovers and storage
Store this ham and cheese frittata in a covered container in the refrigerator for up to 4 days. Freeze a fully baked and cooled frittata (or single portion) for 4 months. Thaw in the refrigerator before reheating.
More ideas for grilled breakfast
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Ham and cheese frittata
This ham and cheese frittata is a hearty one-tray dish with fluffy eggs, tender potatoes, salty ham and melted cheddar, perfect for a quick and delicious breakfast or brunch.
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Preheat the oven to 400°F.
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Heat olive oil over medium heat in a 10-inch skillet. Add potatoes and 2 tablespoons of water. Season with salt and pepper and stir. Cover for about 10-15 minutes or cook until tender.
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Add ham, spinach (if used) and green onion until hot and spinach wilt.
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In a medium bowl, combine the eggs, half, dried mustard, seasoning salt and pepper. Pour onto potato mixture. Top with cheese.
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Bake for 10 to 12 minutes, or until the eggs are set. Bake for 1 to 2 minutes if desired.
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Remove from the oven 5 minutes before cutting and cut. warmth.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 220 | carbohydrate: 9g | protein: 13g | Fatty: 15g | Saturated fat: 5g | Polyunsaturated fat: 2g | Monounsaturated fat: 7g | Trans fat: 0.02g | cholesterol: 236mg | sodium: 478mg | Potassium: 317mg | fiber: 1g | sugar: 1g | Vitamin A: 1192IU | Vitamin C: 10mg | calcium: 126mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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