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Ham and Cheese Frittata

This ham and cheese frittata is easy to make with savory diced ham, cheddar cheese and broccoli for a simple breakfast, brunch or dinner. It’s my go-to for holidays or weekend mornings!

Other delicious breakfast recipes we love include crustless quiche, breakfast pie and ham and cheese quiche!

Ham and cheese frittata in an iron skillet.
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Easy Ham and Cheese Frittata

I love making mini egg frittatas or egg white muffins for my breakfast almost weekly, but sometimes it’s nice to make a big version for the whole family to enjoy.

This ham and cheese frittata recipe is great for busy holiday mornings! It’s perfect for using leftover ham and makes enough to serve a crowd. Plus, no crust to make like this recipe for quiche lorraine.

There are so many variations of frittatas to make whether you want meat and cheese or like to keep it vegetarian. I am particularly fond of this savory ham and cheese version, though!  


Below are the simple ingredients used in this ham and cheese frittata recipe. Feel free to adjust based on preference and what you have on hand!

Frittata ingredients on the counter.

Find the full recipe with specific measurements below.

  • Eggs: You need a lot of eggs to make a whole frittata. This recipe calls for 9 whole eggs (both the yolks and whites).
  • Ham: I always make this recipe around the holidays whenever we have leftover baked ham or crockpot spiral ham. It’s the perfect way to use it up!
  • Cheese: The secret to an amazing frittata is to use cubed cheese so you get pockets of oozy cheesy goodness. We love sharp cheddar.
  • Onion: I love adding in a small diced onion for extra flavor. You can also add in some minced garlic here if you’d like.
  • Broccoli: Broccoli is my favorite veggie to add. Feel free to swap with different vegetables. Cherry tomatoes would be delicious and colorful.
  • Milk: We use whole milk, but you can use 2% with a dash of heavy cream if you’d like.
  • Olive oil: You need a small amount of oil to saute the onions.
  • Spices: I used a mix of cayenne, salt and black pepper to give it an extra boost of flavor.

Frittata Variations

This recipe is so versatile, feel free to mix and match different combinations for a perfect breakfast!

  • Cheese: Goat cheese, mozzarella, feta, Parmesan, or any variety of cheddar works.
  • Veggies: Asparagus, bell peppers, mushrooms, zucchini, jalapeños, really anything works!
  • Greens: Hearty leafy greens like spinach, kale, Swiss chard, beet greens, or endive.
  • Protein: Bacon or Canadian bacon would be delicious.
  • Fresh herbs: You could sprinkle some fresh basil, parsley, dill or chives on top as well.

How to Make a Ham and Cheese Frittata

Showing how to make a ham and cheese frittata in a 4 step collage.
  • Saute. Cook the onions over medium-high heat in a large cast iron pan (make sure it’s oven-safe) until translucent.
  • Combine. In a separate bowl, whisk together the eggs, milk and spices.
  • Cook. Once onions are cooked, add in the broccoli, ham and cheese. Make sure there are even amounts of each spread throughout the pan. Then pour the egg mixture on top (don’t stir) and cook until the edges begin to set, about 7-9 minutes.
  • Broil. Finish the dish off in the broiler until the top is brown and the eggs are set. This usually takes about 2 to 5 minutes, but be sure to check every minute so it doesn’t burn.

Serving Suggestions

We love serving this ham and cheese frittata with any of these sides:

Frittata with ham, cheese and broccoli in an iron skillet.

Recipe FAQ

What makes a frittata so different from an omelet?

The main difference between the two is how the eggs are cooked. They both start with an egg, meat and veggie filling and are typically cooked on the stove top. An omelette is cooked on the stove and frittatas are usually baked.

What’s the difference between a quiche and a frittata?

The biggest difference is that a quiche usually has a crust (although sometimes it doesn’t!) and relies on a combination of eggs with milk or cream. A frittata does not have a crust or as much milk.

How do you keep a frittata fluffy?

By using a whole milk it will make the egg mixture nice and fluffy. Make sure to whisk the eggs nicely too.

What is the best pan to cook a frittata in?

A cast iron skillet in the best pan to cook it in so that you can start it on the stove and move it to the oven.

Storing + Freezing

This ham and cheese frittata will keep in the fridge for 3 to 4 days when stored in an airtight container. To reheat, either place in the microwave, oven or toaster oven heat until warm.

To freeze, cut the frittata into 4 pieces and wrap each piece individually with foil. Place in a freezer bag and store for a few months. Thaw in the fridge overnight then reheat.

Slice of frittata on a white plate.

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Frittata in an iron skillet.

Ham and Cheese Frittata Recipe

4.96 from 44 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This ham and cheese frittata is easy to make with savory diced ham, cheddar cheese and broccoli for a simple breakfast, brunch or dinner.
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 4



  • 1 teaspoon olive oil
  • 1 small onion , chopped (or half a large onion)
  • 9 large eggs
  • ½ cup whole milk
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon cayenne pepper
  • ground black pepper , or to taste
  • 2 cups broccoli florets , cooked
  • 1 ½ cups cooked ham , chopped (I used a ham steak)
  • 6 ounces cheddar cheese , cut into chunks


  • Preheat your broiler. Move the oven rack to about 5 inches from the broiler.
  • In a large cast iron skillet, heat the olive oil over medium heat. Add the chopped onions and cook 5 to 8 minutes, or until translucent.
  • In a mixing bowl, whisk together eggs, milk, salt, cayenne pepper, and black pepper.
  • When the onions are cooked, spread the broccoli in the pan. Top with the chopped ham. Sprinkle the cheese over the top.
  • Pour the egg mixture over the top. Don’t stir. Cook 7 to 9 minutes, or until the edges are starting to set.
  • Transfer the pan to the broiler. Broil 2 to 5 minutes. Don’t walk away! Check it every 1 minute. The frittata is done when the top is brown and the eggs are set (not wiggly).


  • Veggies: mushrooms, bell peppers, asparagus, spinach
  • Meats: bacon, shredded chicken, sausage
Storage: This ham frittata will keep in the fridge for about 3 to 4 days. Just be sure to store the leftovers in an airtight container. To reheat, either place in the microwave, oven or toaster oven and warm back up for a few minutes.
Freeze: I would recommend cutting the frittata into 4 pieces and then wrapping each piece individually with foil. Once wrapped, place all pieces in a freezer bag and store in freezer. It will last in the freezer for a couple of months. When ready to eat, thaw in the fridge overnight. Reheat the next day in the microwave or oven until warm.


Calories: 448kcal | Carbohydrates: 8g | Protein: 35g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 496mg | Sodium: 1391mg | Potassium: 525mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1419IU | Vitamin C: 52mg | Calcium: 430mg | Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Cheesy Ham and Broccoli Frittata.

Recipe contributed by Karen from The Food Charlaton for I Heart Naptime.

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