This easy Cheese & Ham Frittata is packed with the tasty flavors of cheese, savory diced ham, and a medley of fresh herbs making it the perfect way to start your day.
» You might also like this Quick Keto English Muffin recipe.
Cheese & Ham Frittata is an excellent choice for breakfast or brunch because it’s both very easy to make and is well liked. You can stick with just cheese and ham, or bulk it up with other veggies or proteins. No matter what, it’s a light and low-carb choice.
Frittata is intended to be eaten in individual slices, so if you’re looking for meal prep breakfast ideas, this is an excellent choice. You can bake it at the beginning of the week and eat it for the rest of the week for a nutritious breakfast on the go.
If you like a crust, a great option is this Spinach and Ricotta Quiche that uses almond flour for a keto-friendly, gluten-free crust.
What is a Frittata?
A frittata is an Italian egg-based dish similar to an omelette or crustless quiche. It’s typically cooked with various ingredients such as meats, cheeses, vegetables, and sometimes even pasta, all combined with beaten eggs. It can be eaten for breakfast, lunch, dinner, or as a side dish, and it’s an excellent way to use up leftovers.
To make this a keto-friendly choice, we’ve removed the potatoes from this recipe due to them being carb-heavy. Without the potatoes, this can be a delightful low-carb option. You can also replace the potatoes with butternut squash like in this butternut squash and sausage frittata.
Ingredients Needed
- Butter – I always use salted butter to add a bit of savoriness to the dish.
- Onion – I tend to go light on the onions because they have a higher carb count. You can use as much as you like, or add some green onions instead that have less carbs.
- Salt & Ground Black Pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper. You might also taste the dish once it’s done cooking and add more to suit your taste.
- Eggs – I use large free-range eggs for this recipe.
- Heavy Whipping Cream – This will give a nice creamy texture and a bit of added fat. If you want, you can use half and half instead.
- Swiss or Cheddar Cheese – It’s best to grate your own cheese, as pre-shredded often is coated with an anti-caking agent that can mess with the texture.
- Ham – A slab of ham that’s been sliced works really well.
- Chopped Fresh Herbs – You can use fresh herbs such as parsley, dill, or thyme.
How to Make Cheese & Ham Frittata
Preheat the oven to 350°F (175°C).
Melt the butter in an oven-safe pan and sweat the onions with half the salt over low heat until they are very soft. This can take between 10-15 minutes.
Scramble the eggs in a bowl with the cream and remaining salt and pepper. Stir in the cheese. Pour the mixture into the pan and cook on low heat until the bottom starts to set. You don’t want it to get browned at all, so be sure the heat is down low enough.
Sprinkle the ham on top of the eggs.
Place the pan in the oven and cook for 10-15 minutes, until the top is just set. The eggs should be puffed up and look cooked but still jiggle just a bit. Be careful not to overcook or the eggs will dry out. The eggs will keep cooking after you remove it from the oven.
Remove from the oven and cool for 5 minutes. Garnish with herbs and serve in slices.
Additional Helpful Tips
- Use a non-stick or well-seasoned oven-safe skillet to prevent the frittata from sticking during cooking.
- Make a batch of frittata muffins using a muffin tin for individual servings that are great for meal prep.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Don’t overcrowd the frittata with too many ingredients; it may affect the cooking time and consistency.
- Let the frittata rest for a few minutes after baking to allow the flavors to meld together.
How to Reheat
For reheating, place the frittata slices in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F for 10 minutes or until heated through.
Alternatively, reheat individual frittata slices in a microwave-safe dish, covered with a microwave-safe lid or paper towel, on medium power for 1-2 minutes until warmed to your liking.
Frequently Asked Questions
Can I make this frittata ahead of time and reheat it later?
Yes, you can! The frittata can be prepared in advance and reheated in the oven, microwave, or stovetop when ready to serve.
How do I know when the frittata is fully cooked?
The frittata is fully cooked when the eggs are set in the middle. Insert a toothpick or knife into the center; if it comes out clean, it’s ready.
Can I freeze the leftover frittata slices?
Yes, you can freeze the frittata slices in an airtight container for up to 2-3 months.
Is it necessary to let the frittata cool before cutting?
Allowing the frittata to cool slightly before cutting helps it set, making slicing easier.
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Easy Cheese & Ham Frittata
Equipment
- Oven safe pan
Ingredients
- 2 tablespoons (28 g) butter
- 1/2 onion finely chopped
- 3/4 teaspoon (4.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 8 large eggs
- 2 tablespoons (30 ml) heavy whipping cream
- 1 cup (113 g) Swiss or cheddar cheese grated
- 1 cup (140 g) ham diced
- 1 tablespoon (4 g) chopped fresh herbs like parsley, thyme, or dill
Instructions
- Preheat oven to 350°F.
- Melt the butter in an oven-safe pan and sweat the onions with half the salt over low heat until very soft. Between 10-15 minutes.
- Scramble the eggs in a bowl with the cream and remaining salt and pepper. Stir in the cheese. Pour the mixture into the pan and cook on low heat until the bottom starts to set.
- Sprinkle the ham on top of the eggs.
- Place the pan in the oven and cook for 10-15 minutes, until the top is just set. The eggs should be puffed up and look cooked but still jiggle just a bit. Be careful not to overcook or the eggs will dry out. The eggs will keep cooking after you remove it from the oven.
- Remove from the oven and cool for 5 minutes. Garnish with herbs and serve in slices.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.