Cheesy Ham and Broccoli Frittata

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  • Cheesy Ham and Broccoli Frittata the perfect dish for any breakfast or brunch.

    Cheesy Ham and Broccoli Frittata

    Spring is here! At least over here in California. Those of you blanketed in a snow are shaking your fists at me now, but what can I say? I am loving these open-window days.

    Cheesy Ham and Broccoli Frittata

    Spring does have it’s consequences though, one of them being shoe-less children. I swear, no matter how many times I yell, threaten, or beg, my kids are determined to run around outside barefoot. Then they run in the house with muddy feet and jump on the couch. I would strangle them, except I’m in too good of a mood from the breeze coming through the window.

    Cheesy Ham and Broccoli Frittata

    Cheesy Ham and Broccoli Frittata

    Today I’ve got a tasty breakfast idea for you. It would actually be great for breakfast, dinner, brunch, Easter, or Mother’s Day, to name a few. Frittatas are such an easy, cheap, and fast way to serve a crowd. No slaving in the kitchen making 7 omelettes, and no waiting an hour for a casserole to bake.

    Cheesy Ham and Broccoli Frittata

    You can add whatever veggie/meat combo you want, but I am particularly fond of this ham-broccoli-cheese version. Instead of shredding the cheese, cut it into chunks so you get little pockets of oozy goodness. Yes please.

    Here are some other healthy breakfast-for-dinner ideas!

    Cheesy Ham and Broccoli FrittataOvernight Bacon & Asparagus Casserole            //        Bacon Gouda Frittata                 //              Baked Veggie Eggs Cups

    Cheesy Ham and Broccoli Frittata

    Cheesy Ham and Broccoli Frittata

    Course: Breakfast
    Cuisine: American
    Keyword: Ham and Broccoli Frittata
    Cook Time: 35 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 531kcal
    Author: I Heart Naptime Contributor
    This easy ham and broccoli frittata with chunks of cheddar cheese is a perfect (and fast) low carb breakfast option!


    • 1 teaspoon olive oil
    • 1 small onion or half a large onion, chopped
    • 1 crown fresh broccoli florets separated
    • 1.5 cups and 1/2 cups cooked ham chopped (I used a ham steak)
    • 6 ounces cheddar cheese cut into chunks
    • 9 eggs
    • 1/2 cup whole milk
    • 3/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/8 pepper or to taste


    • Add 5 cups water to a small pot. Season with 2 teaspoons salt. (Not the salt called for in the frittata). Bring the pot to a boil.
    • In an 11 inch cast iron skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, 5-8 minutes. If the onions are finished cooking before you are ready to add the rest of the ingredients, turn the burner off.
    • Add the broccoli florets to the water when it’s at a rolling boil. Immediately cover with a lid and set a timer for 3 minutes. No peeking! When the timer goes off, drain into a colander right away. Don’t rinse.
    • In a mixing bowl, whisk together eggs, milk, 3/4 teaspoon salt, cayenne pepper, and black pepper.
    • Preheat your broiler. Move the rack to about 5 inches from the flame.
    • When the onions are cooked, spread the broccoli in the pan. Top with the chopped ham. Sprinkle the chunks of cheese over the top.
    • If you have turned the burner off, turn it on to medium. Make sure the pan is hot before adding the egg mixture.
    • Pour the egg mixture over the top. Don’t stir. Cook for 7-9 minutes, or until the edges are starting to set.
    • Transfer the pan to the broiler. Broil for 2-5 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).


    Calories: 531kcal | Carbohydrates: 15g | Protein: 39g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 448mg | Sodium: 1528mg | Potassium: 889mg | Fiber: 4g | Sugar: 5g | Vitamin A: 40.2% | Vitamin C: 166.8% | Calcium: 47.8% | Iron: 20.3%
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