What’s in a Cheese and Ham Frittata?

There’s nothing like a cheesy, fluffy frittata to start your morning (or afternoon… or evening) right!

Eggs: You’ll need a dozen eggs for this recipe! Milk: Helps keep the eggs moist and makes them fluffy. Use heavy cream or half-and-half for a richer flavor. Salt + Pepper: Enhances the natural flavor of the eggs. Olive Oil: Helps the eggs cook without burning. Onion: Adds a sweet and pungent flavor. Garlic: Adds an earthy flavor. Ham: Adds a salty, meaty component. Frozen Diced Potatoes: Add a bit of richness and starchiness. Cheese: I like to use Swiss or Cheddar.

Pro Tip: Shred a block of cheddar cheese to avoid the added starch in pre-shredded cheddar cheese. Finely shredded also melts better without getting a gritty texture.

Variations on a Frittata with Potatoes

The best part about this cheese frittata recipe is that it is the perfect backdrop for your favorite fillings. You can substitute the ham for a different meat, such as crumbled sausage or bacon. You could also add veggies like broccoli, asparagus, or mushrooms to make it vegetarian, create your own cheese mixture, or throw some spinach in if you prefer. The options are endless — and always delicious!

How to Make Ahead and Store

You can fully assemble this frittata and store it in the refrigerator overnight. Simply pop the frittata into the oven in the morning for an easy, delicious breakfast! Store leftover ham and cheese frittata in an airtight container in the refrigerator for up to 3 days.

How to Freeze and Reheat

Freeze ham and cheese frittata tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating in a lightly-greased oven-safe dish at 350°F covered with foil for 10 minutes. Remove the foil in the last few minutes to crisp the top.

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