A ham and cheese frittata is one of those dishes that brings me back to my childhood. My mom repurposed all kinds of leftovers including pasta into large round cheese-filled, eggy crustless pies that she sliced into wedges and served with a salad. This was an easy meal to make for 5 hungry children and got her in and out of the kitchen fast.
My favorite frittata, golden and fluffy, with those savory bits of ham and pockets of melted cheese also includes a burst of fresh herbs. Much like my recipe for crustless ham and cheese quiche this is the kind of meal that feels both special and incredibly easy, perfect for a lazy Sunday brunch, a quick weeknight dinner, or even a tasty lunch. And surprise! I use breadcrumbs to elevate it to new heights.
Frittata with ham and cheese ingredients
- I use sharp cheddar cheese, but any melting cheese will work.
- Fine dry breadcrumbs give the dish some crispy edges and more flavor.
- Full fat plain Greek yogurt or substitute a thick sour cream.
- Fresh herbs of any kind. Choose your favorites.
The buttery breadcrumb coating not only prevents the frittata from sticking, but also helps give it a bit more rise, flavor and texture. The edges get toasty and just a bit crispy.
Helpful Instructions
Serving suggestions for brunch
- Green salad with a bright vinaigrette
- Fruit salad
- Hash browns or breakfast potatoes
- Toasted whole grain bread or English muffins
Ham and Cheese Frittata with Fresh Herbs
Equipment
- 4 ramekins or a medium-size muffin tin
Ingredients
- 2 tablespoons soft unsalted butter
- 2 tablespoons dry breadcrumbs
- ½ cup small diced ham leftover ham or deli ham
- ½ cup shredded sharp cheddar cheese
- 4 eggs
- ¼ cup full fat plain Greek yogurt 5% Fage brand is my go-to
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons snipped fresh chives
- 1 teaspoon fresh thyme leaves
- 2 tablespoons grated parmesan cheese
Instructions
- Heat oven to 375F.
- Brush the inside of 4 ramekins with butter. Sprinkle some breadcrumbs inside each ramekin coating the bottom and the sides. Place ramekins on a baking sheet.
- Divide the ham and cheese among the ramekins.
- In a medium bowl, whisk eggs, yogurt, salt and pepper. Stir in chives and thyme. Pour egg mixture evenly over ham and cheese.
- Top with grated cheese.
- Bake for 20 minutes or until puffed and golden. Serve in ramekins or run a knife around the edge and turn out on to a serving plate.
Notes
Frittatas can be served warm, or at room temperature or even cold making them perfect for a picnic. Gently reheat them in the oven, microwave or air-fryer.
It's best to store frittata in an air-tight container in the refrigerator for 3 to 4 days. You can freeze them, tightly wrapped, but there will be a change in texture.
Muffin tins work well or make 1 large frittata in a pie plate or baking dish. A larger frittata will take longer so adjust the baking time
lisaKeys says
Definitely a tasty bite. Made me feel like I was being treated to an expensive bed and breakfast experience.