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!
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.
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
- 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.
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.
👉 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 or toast.
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!
More Delicious Frittatas
- Pepperoni Pizza Frittata: Kid friendly and great for any meal of the day!
- Spinach & Artichoke Frittata: Rich Mediterranean flavors make this breakfast a hit.
- Sausage, Onion & Broccoli Frittata: This is a family favorite!
- Smoked Salmon & Asparagus Frittata: A lovely healthy breakfast for holidays or Sunday brunch.
- Chorizo & Kale Frittata: Tons of flavor and lots of veggies!
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Ham and Cheese Frittata
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
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.
Video
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!
