Ham and Cheese Frittata

5 from 3 votes

This post may contain affiliate links.

This ham and cheese frittata is an absolutely delicious and healthy breakfast, made in a skillet with just a handful of simple, whole ingredients and extra vegetables. Make it for your family or weekend brunch!

The plated, sliced ham and cheese frittata on a cutting board.

Why We Love It

Frittatas are my all-time favorite breakfast. They’re easy to make, they feed a crowd, and they’re super budget friendly.

Best of all, you can totally transform your leftovers (pretty much whatever you have in the fridge!) into a healthy, complete meal.

By now y’all know I love to repurpose leftovers! When I have leftover chicken, I make Chicken and Rice soup or chicken fajita peppers.

With leftover ham, I make Ham & White Bean soup, Ham and Lentil soup, Ham & Potato Soup, or this Ham and Cheese frittata.

But this ham and cheese frittata is anything but ordinary. It’s made with just a skillet using leftover ham, sautéed vegetables, and whisked eggs and milk. And it’s all topped with freshly grated cheddar cheese.

And because I’m always looking for ways to get more veggies, I packed it with extra good stuff like mushrooms, onions, and spinach!

So it’s low in carbs, gluten-free friendly, and better for you than many other frittata recipes. Pair them with Gluten-Free Waffles or Keto Waffles, and you have a restaurant-quality brunch!

Kids and adults alike love this recipe – even my mushroom-hating kids gobble it up! Make it today, and let me know what you think of it in the comments below!

🍳  Ingredients

All the recipe ingredients laid out and labeled on a white marble board.
  • Eggs
  • Cooked Ham. Use leftover spiral ham or ham steak, and dice it into small pieces.
  • Milk
  • Cheddar Cheese. Feel free to substitute Swiss or gruyere cheese. I recommend grating the cheese yourself. Pre-grated cheese usually contains with an anti-caking additives, so it won’t melt as nicely as freshly grated cheese.
  • Spinach
  • Red Onion
  • Baby Bella Mushrooms
  • Olive Oil
  • Salt & Pepper

👉 You also need a medium sized non stick skillet (about 8 inches in diameter) and a lid.

Step by Step Instructions

First, do all the prep work. Dice the ham into bite sized pieces, slice the mushrooms, roughly chop the spinach, and dice the onion. Grate the cheese.

Process collage with scrambled eggs in a bowl and sautéed vegetables in a skillet.

Next, get the egg mixture ready! Crack all the eggs into a large bowl, add the milk, season with salt and pepper, and whisk it together.

Grab your skillet and sauté the onions first, since they take the longest to cook. Next, add in the mushrooms, then the ham, then the spinach. Sauté everything together for a few minutes, and pour the egg mixture into the skillet.

Eggs added to the skillet, with a spatula pulling the mixture from the edges.

👉  The secret to a perfectly cooked, fluffy frittata:

  • Use a spatula to pull the egg mixture from the edges of the skillet as it cooks, allowing the eggs to fill in the space. Keep doing this, rotating your way around the skillet, until the egg mixture is too thick to naturally fill in the spaces anymore.

Sprinkle the eggs generously with the cheese, then cover the pan with the lid and lower the heat. You want to cook it until the middle of the frittata is cooked through.

To test it, give the pan a little shake to see how jiggly and wet the middle of the frittata is. You can always finish the frittata under the broiler for a few minutes if you’re in a hurry!

And that’s it! Let the frittata cool slightly, then it should easily slide out of the pan onto a cutting board. Slice and serve right away with a side of air fryer potatoes, peach pancakes, or even some toast.

Close up of one slice of the ham and cheese frittata on a white plate with a fork.

Tips & FAQ

  • To refrigerate and store frittatas: Allow the frittata to cool completely, then transfer to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
  • To reheat a frittata: Set a slice of frittata on a microwave safe plate and microwave for about 1 minute, just until heated through. Alternately, preheat your air fryer to 350°F, carefully set a slice of frittata in the basket, and cook for 3-4 minutes.
  • Can you freeze a frittata? Yes, you can definitely freeze frittatas! Once the frittata is completely cooled, transfer the slices to an airtight bag or container. A cooked frittata can be safely frozen for up to 3 months, per USDA. Allow it to defrost in the refrigerator overnight (not on the counter), then heat in the microwave or air fryer and enjoy!
Close up of one bite of the frittata on a fork.

More Delicious Frittatas

Did you make this recipe?

5 stars
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!

Close up of the cooked, sliced ham and cheese frittata.

Ham and Cheese Frittata

This ham and cheese frittata is an absolutely delicious and healthy breakfast, made in a skillet with just a handful of simple, whole ingredients and extra vegetables. Make it for your family or weekend brunch! 
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Laura Miner

Ingredients

  • 6 eggs
  • 3/4 cup cooked ham, diced
  • 1/3 cup milk
  • 3 oz. cheddar cheese, about 2/3 cup grated.
  • 3/4 cup fresh spinach, roughly chopped
  • 3/4 cup mushrooms, sliced
  • 3 Tablespoons onion diced
  • 3 Tablespoons olive oil, divided

Video

Instructions

  • Dice the onion, slice the mushrooms and roughly chop the spinach. Dice the ham.
  • Crack the eggs into a large bowl. Add the milk and season lightly with salt and pepper. Whisk until fully mixed.
  • Heat 2 Tablespoons of oil in medium skillet over medium heat.
    Add the onions and saute for about 2-3 minutes, until softened slightly. Add the mushrooms and saute for another 2-3 minutes. Add the diced ham and spinach and cook together for another 2-3 minutes.
    Drizzle the remaining tablespoon of oil over the cooking mixture.
  • Pour the whisked eggs into the skillet. Use a spatula to gently pull the eggs from the edges of the pan as it cooks, allowing the mixture to fill in the spaces.
    Continue doing this until the egg mixture becomes too thick and stops filling in the spaces.
    Sprinkle the cheese evenly along the top of the frittata.
  • Cover the skillet with the lid, lower the heat, and cook for another 5-6 minutes, or until the frittata is cooked through.
    If the frittata is still wet and jiggly in the middle, it needs a few more minutes to cook.
    Alternately, you can finish cooking the frittata under the broiler for a minute or two, but watch it carefully, especially if your broiler is strong.
  • Allow the frittata to cool slightly, then carefully slide it out of the pan. Season with salt and pepper, slice, and serve.

Notes

  • To refrigerate and store frittatas: Allow the frittata to cool completely, then transfer to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
  • To reheat a frittata: Set a slice of frittata on a microwave safe plate and microwave for about 1 minute, just until heated through. Alternately, preheat your air fryer to 350°F, carefully set a slice of frittata in the basket, and cook for 3-4 minutes until heated through.
  • Can you freeze a frittata? Yes! Let the frittata completely cool and transfer the slices to an airtight bag or container. A cooked frittata can be safely frozen for up to 3 months, per USDA. Allow it to defrost in the refrigerator overnight (not on the counter), then heat in the microwave or air fryer and enjoy!

Nutrition

Calories: 325kcal | Carbohydrates: 3g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 485mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1130IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 2mg
Did you try this recipe? Share it with us on Instagram! @cookathomemom!
5 from 3 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





3 Comments

  1. 5 stars
    This was really delicious. I wasn’t sure when to add the grated cheese so I added it once the egg mixture took an initial set. Any wait to make this again switching up some of the ingredients. This was a perfect way to use up some leftover ham from Easter dinner!

    1. Hi Ann! I’m so glad you enjoyed it! I just adjusted the recipe text to make it clearer. 🙂 -Laura

  2. 5 stars
    I really love how you put your recipe along with the steps in one easy-to-follow space! Makes it so easy to actually follow the recipe without having to jump back and forth!