This Ham and Cheese Frittata is made with diced ham, nutty Gruyere cheese and caramelized shallots, but can be modified to suit your own tastes. It’s a quick and easy recipe that you can enjoy for breakfast, brunch, or dinner.
This post contains affiliate links. See our Disclosure Statement for more information.
I love a good frittata. They are super simple to make and can be enjoyed for pretty much any meal of the day. Plus, you can swap in different ingredients or throw in some extra meats or veggies to make it all your own. The versatility of a good frittata is endless!
This ham and cheese frittata is made a tad bit fancier with Gruyere cheese and caramelized shallots, but is still really easy to throw together.
Why This Recipe Works
It’s a quick, easy, one pan meal as well as a great way to use up leftover ham.
This savory frittata is made with a combination of diced ham, nutty Gruyere cheese and caramelized shallots to make it extra flavorful. You can easily modify this recipe to suit your own tastes. Swap out the Gruyere cheese for cheddar or Swiss cheese. A small onion can be used in place of the shallots, if you prefer.
It’s a healthy recipe especially for those following a low carb or keto diet, as there is only 1 net carb per serving. It’s also naturally gluten free.
How To Make a Ham and Cheese Frittata
Ingredients
- I use large eggs in this recipe.
- You can use pre-cooked diced smoked ham or leftover ham.
- A small onion can be used in place of the shallot, if preferred.
- Cheddar or Swiss cheese can be used in place of Gruyere, if needed.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Shred the cheese and thinly slice the shallot. If you are using leftover ham or larger cuts of ham, you will need to dice it into bite size pieces.
Chef’s Tip: shred cheddar cheese from a block to avoid the added starch in pre-shredded bagged cheese. Freshly grated cheese also melts better without any gritty texture.
Preheat your oven to 350°F.
Create!
Whisk the eggs, heavy whipping cream, salt and pepper together in a medium bowl until bubbly. Stir in the Gruyere cheese. Set aside.
Melt the butter in a deep oven-proof skillet, cast iron pan or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until the shallots soften and turn light brown and caramelized, about 10 minutes.
Spread the shallots out evenly over the bottom of the pan.
Carefully pour the egg mixture over the top of the shallots. Cook an additional 1-2 minutes or just until you can see the frittata starting to set on the edges. Pull the edge of the frittata away from the pan to allow some of the uncooked egg to run underneath.
Sprinkle the diced ham over the top of the frittata.
Transfer the frittata to the oven and bake another 12-15 minutes, or until the center is just slightly jiggly. It will set more once it begins cooling. A frittata should have firm, lightly browned edges and a creamy center.
Present!
Once slightly cooled, cut into 8 slices. Garnish with extra cheese, fresh parsley, green onion or chives, if desired.
Tips and Techniques
- Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
- You can modify this recipe to suite your own tastes. Swap out the Gruyere cheese for cheddar or Swiss cheese. You can also add additional pre-cooked vegetables like broccoli, peppers, and/or mushrooms, switch up the types of cheese or swap out the shallot for onion if you like.
- Store leftovers in an airtight container in the refrigerator. Use within 4 days.
FAQ’s
Can You Freeze A Frittata?
Yes, you can freeze a frittata for up to 2 months. Allow it to thaw before reheating it in the oven for the best results.
How Do You Know When A Frittata Is Done?
A frittata is done baking when the edges are firm and lightly browned and the center is still slightly jiggly. When cooked properly, a frittata will have a firm edge, but a creamy center.
What’s The Difference Between A Quiche And A Frittata?
A quiche usually has a crust, but not always. It is also is made from a combination of eggs and milk or cream. A frittata doesn’t have a crust and uses very little or no milk or cream.
More Frittata Recipes
Love this Ham and Cheese Frittata Recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Ham and Cheese Frittata
Ingredients
- 8 eggs
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Gruyere cheese (shredded)
- 2 tablespoons unsalted butter
- 1 shallot (sliced thin)
- 1 cup smoked ham (or leftover ham, diced)
- parsley, green onion or chives (for garnish, optional)
Instructions
- Preheat oven to 350°F.
- Whisk the eggs, heavy whipping cream, salt, and pepper together in a medium bowl. Stir in the Gruyere cheese. Set aside.
- Melt the butter in a deep oven-proof skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until the shallots soften and turn light brown and caramelized, about 10 minutes.
- Spread the shallots out evenly over the bottom of the pan.
- Carefully pour the egg mixture over the top of the shallots. Cook an additional 1-2 minutes or just until you can see the frittata starting to set on the edges. Pull the edge of the frittata away from the pan to allow some of the uncooked egg to run underneath.
- Sprinkle the diced ham over the top of the frittata.
- Transfer the frittata to the oven and bake another 12-15 minutes, or until the center is just slightly jiggly. It will set more once it begins cooling.
- Once slightly cooled, cut into 8 slices. Garnish with fresh parsley, green onion or chives, if desired.
Notes
Tips and Techniques
- Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
- You can modify this recipe to suite your own tastes. Swap out the Gruyere cheese for cheddar or Swiss cheese. You can also add additional pre-cooked vegetables like broccoli, peppers, and/or mushrooms, switch up the types of cheese or swap out the shallot for onionn if you like.
- Store leftovers in an airtight container in the refrigerator. Use within 4 days.
