Ham and Cheese Frittata

This is the frittata I make the day after Easter. Or Christmas. Or anytime there’s a glorious, spiral-cut ham sitting in my fridge, begging for a second act. It’s the king of leftovers, transforming that beautiful ham into a creamy, cheesy, utterly comforting bake that feels both thrifty and decadent. My kids call it “breakfast pie,” and they’ll happily eat it for dinner, too. It’s that kind of magic.

Quick Look

Prep	Cook	Total	Feeds	Level
10 mins	30 mins	40 mins	6 people	Easy

Why You’ll Love This Recipe

• It solves the leftover ham problem. No more wondering what to do with it! This uses a solid two cups, making a serious dent in that post-holiday stash.
• It’s unbelievably creamy. The combination of whole milk and two types of cheese creates a lush, almost quiche-like texture without the fuss of a crust.
• It’s a guaranteed crowd-pleaser. Picky kids, hungry spouses, brunch guests—it makes everyone happy.

Grab These

• The Base:
  • 1 tablespoon butter
  • ½ a medium onion, diced
  • 2 cups diced cooked ham (leftover spiral-cut is perfect here)
• The Egg Mixture:
  • 10 large eggs
  • ½ cup whole milk
  • 1 teaspoon Dijon mustard (the secret ingredient, don’t skip it!)
  • ½ teaspoon kosher salt (go easy, the ham is salty)
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
• The Cheesy Goodness:
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • ½ cup shredded Gruyère cheese (if you don’t have it, all cheddar is fine, but the Gruyère is so good)

Let’s Make It

Preheat your oven to 350°F (175°C). We’re going for a slightly lower, slower bake here to ensure maximum creaminess without browning the top too much.

Grab your trusty 10-inch oven-safe skillet and melt the butter over medium heat. Add the diced onion and cook until soft and sweet, about 5-7 minutes. You’re not looking for color, just tenderness. Now, add the diced ham. You just want to warm it through and get some of those little edges slightly crispy. It adds a wonderful texture.

While that’s happening, in a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and smoked paprika. Whisk it until it’s completely homogenous. The Dijon is my little trick—it doesn’t make it taste mustardy, it just deepens the flavor and adds a subtle tang that cuts the richness. Now, stir in 1 cup of the cheddar cheese and all of the Gruyère.

Once the ham and onions are ready, spread them evenly in the bottom of the skillet. Pour the egg and cheese mixture over the top. Give the skillet a little jiggle to make sure everything settles in.

Sprinkle the remaining ½ cup of cheddar cheese over the top. This is going to create that gorgeous, golden, cheesy crust. Place the skillet in the oven and bake for 25-30 minutes. You’re looking for a fully set center (a knife inserted should come out clean) and that beautiful, bubbly, golden-brown top.

When it’s done, take it out and let it rest in the skillet for at least 5 minutes before you slice into it. I know, it’s torture. But this allows the structure to set, so you get clean wedges instead of a cheesy scramble.

Nutritional Facts (Per Serving – based on 6 servings)

Nutrient	Amount
Calories	~ 385 kcal
Protein	31g
Carbohydrates	4g
Fat	27g
Fiber	0g
Sugar	2g
Note: Values are estimates

Variations & Add-Ins

• “Everything But the Kitchen Sink”: Add ½ cup of thawed and squeezed-dry frozen spinach and some sautéed mushrooms along with the ham.
• Cordon Bleu Style: Fold in ½ cup of diced cooked chicken with the ham, and use Swiss cheese instead of cheddar.
• A Little Green: Stir in 2 tablespoons of chopped fresh parsley or chives into the egg mixture for a fresh, herbal note.

Serving Ideas

• This is a full meal in a pan, but I love it with a simple fruit salad or some fresh berries on the side for a bright contrast.
• For a true diner-style experience, serve it with a few dashes of hot sauce and a side of home fries.
• It’s fantastic for meal prep! Make it on a Sunday and have breakfast sorted for the week.

Storage & Reheating

Store any leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave until warm, or for a better texture, reheat in a 350°F oven for 10-15 minutes. The edges will get a little crispy again—it’s divine.

My Two Cents

Taste your ham before you add salt to the egg mixture! Some hams are saltier than others. If your ham is very salty, you might want to reduce the added salt to just a ¼ teaspoon. You can always add more at the table, but you can’t take it out.

You Asked, I’m Answering

• “Can I use pre-cubed ham from the store?” Absolutely. It works perfectly well. But if you have the chance to use a good-quality leftover baked ham, the flavor is just on another level.
• “My frittata released a lot of water when I cut it. What happened?” This usually happens if it’s slightly underbaked or if your ham was very wet. Make sure a knife comes out clean from the center, and if you’re using canned ham or something particularly moist, give it a quick pat with a paper towel before dicing.