This flavorful ham and cheese frittata is the perfect breakfast or brunch dish to bring to a brunch party. It's also great for meal prep. Make it this weekend and enjoy it for breakfast all week.

Overhead close up of ham and cheese frittata in a cast iron skillet.

This ham and cheese frittata is a great easy breakfast or brunch dish to feed a family or take to a brunch potluck. It really takes very little effort and has a ton of flavor. We love to make this on the weekends to enjoy all week. It’s so nice to have something ready to go for busy mornings. It heats well in the microwave too. If you plan on using it for meal prep, save the garnish to add when it’s served. It’s just as delicious without the garnish as well.

This is the first time I am sharing a recipe for frittata, but I have shared a couple of quiche recipes like this leek and mushroom quiche and this quiche provencale. Both are vegetarian. I have also shared a few breakfast casseroles over the years like this overnight sausage breakfast casserole, green chile breakfast casserole, triple cheese breakfast casserole, and mushroom breakfast casserole. These would all make great options for feeding a family, taking to a potluck, or making ahead for meal prep. These garlic rosemary roasted potatoes or these air fryer breakfast potatoes would make the perfect side dish!

If you love ham for breakfast, don’t miss out on this classic Western omelette with a little twist!

What You’ll Love About This Recipe

It’s easy. This recipe does not require a bunch of complicated steps.
It’s simple. No need for a long list of fancy ingredients.
It’s flavorful. The addition of thyme, chopped onion, and Swiss cheese really make this frittata sing.
It doesn’t require any fancy equipment. If you have an ovenproof skillet, that’s really all you need to make this dish. Our instructions do include a blender, but we use it for convenience. A bowl and a whisk will do the job nicely as well.
As mentioned above, it’s make ahead friendly and feeds a crowd.
It’s low carb. If you’re on a keto or low carb diet, this frittata is perfect for you.
It’s high protein. Protein is key for providing the energy you need to start the day.

Ingredients

1 tablespoon olive oil.
¼ small yellow onion. Chopped. About ½ cup chopped onion. You can substitute white onion.
8 ounces smoked ham. Cubed. Canadian bacon will work as well.
8 large eggs.
¼ cup milk. Whole, 2% or 1%. You can also use heavy cream.
2 teaspoons fresh thyme. You can substitute 1 teaspoon dried. We think fresh is best though.
Salt and pepper. To taste.
1 cup Swiss cheese. Freshly grated.
Arugula. Used as garnish.
Olive oil. Used for dressing arugula.
Salt and pepper. Used for dressing arugula.

Instructions

Overhead view of chopped onion cooking in a skillet. — In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes.

Overhead view of chopped onion and cubed ham in a cast iron skillet — Add the ham and spread into an even layer. Remove skillet from heat and set aside.

Overhead view of eggs, milk, thyme, salt and pepper in a blender. — Add eggs, thyme, milk, salt, and pepper to a blender and blend until frothy about 30 seconds. You can also add these ingredients to a medium bowl and whisk briskly.

Overhead view of blended ingredients and grated Swiss cheese in a blender. — Add ½ cup of the cheese and blend on low until cheese is incorporated, about 10 seconds, or whisk into bowl with egg mixture if using that method.

Overhead view of egg mixture being poured from a blender over ham and onion in a cast iron skillet. — Return skillet to medium heat and pour egg mixture over ham and onions. Cook without stirring for 5-8 minutes.

Overhead view of partially cooked frittata topped with grated cheese in a cast iron skillet. — Place the skillet in the oven under broiler on high. Broil until eggs are mostly set, about 8 minutes. Remove from oven and sprinkle remaining cheese over the top, and broil until cheese is melted, about 1-2 minutes. Remove from oven and allow to cool.

Overhead view of arugula, oil, salt, and pepper in a small glass bowl. — Toss arugula with oil, salt, and pepper.

Front view of arugula being placed on top of frittata. — Lay over the top of warm frittata. Cut into wedges and serve warm.

Click here to learn how to make this ham and cheese frittata in a visual story.

Equipment

We tested this recipe using an electric range. You may need to adjust time and/or temperature if using a different method like gas.

Cast iron or other oven proof skillet.
Blender. Not needed if using a medium bowl and wire whisk.
Medium bowl. Not needed if using a blender.
Wire whisk. Not needed if using a blender.

Slice of ham frittata topped with arugula on a dark grey plate with two forks.

Substitutions

Vegetarian – Omit the ham and just go with cheese or you can follow this vegan ham recipe by the Cheeky Chickpea and use that instead!
Dairy free – substitute unsweetened nut milk, like this homemade walnut milk, for the milk and use dairy-free Swiss cheese.

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Variations

Spicy – add 1/8 to 1/4 teaspoon of red pepper flakes and substitute crumbled cooked chorizo for the ham to add some spice to this dish.
Deluxe – add some cooked breakfast potatoes into the skillet with the ham and onions for a heartier version.
Caprese Frittata – Skip the ham and add sliced cherry tomatoes, fresh basil leaves, and diced fresh mozzarella to the egg mixture. Season with salt, pepper, and a drizzle of balsamic glaze before serving.
Pesto and Sun-Dried Tomato Frittata – Stir pesto sauce and chopped sun-dried tomatoes into the egg mixture. Replace the Swiss cheese with shredded Italian blend cheese. Top with pine nuts and fresh basil leaves before serving.
Broccoli and Cheddar Frittata – Add steamed broccoli florets and diced cooked chicken to the skillet with the onions. Replace the Swiss cheese with sharp cheddar cheese. Garnish with chopped fresh parsley before serving.

Storage

Refrigeration:

Cool Completely. Allow the frittata to cool completely at room temperature.
Slice. If you haven’t already, slice the frittata into portions for easier storage.
Refrigerate. Transfer the cooled frittata slices to an airtight container or wrap them tightly in plastic wrap.
Label and Date. Label the container with the contents and date.
Refrigerate. Place the container in the refrigerator.
Use Within. Frittata can be stored in the refrigerator for up to 3-4 days.

Reheating:

To reheat, simply microwave individual slices for 1-2 minutes, or until heated through. Alternatively, reheat slices in a preheated oven at 350 F (175 C) for about 10-15 minutes, or until warmed.
If the frittata seems a bit dry after reheating, you can sprinkle a little water over the slices before reheating to add moisture.

Freezing (Optional):

Cool Completely. Allow the frittata to cool completely at room temperature.
Slice. Slice the frittata into portions.
Wrap. Individually wrap each slice tightly in plastic wrap.
Freeze. Place the wrapped slices in a freezer bag or airtight container.
Label and Date. Label the bag or container with the contents and date.
Freeze. Place the bag or container in the freezer.
Use Within. Frittata can be frozen for up to 2-3 months.

Thawing and Reheating from Frozen:

To thaw, remove the frittata slices from the freezer and place them in the refrigerator overnight.
Once thawed, reheat the slices following the same instructions as for refrigerated frittata.

Tips

After adding eggs to the skillet, do not turn the heat any higher than medium so the eggs do not char. Gentle heat is best. After transferring it to the oven, keep a close eye on it so that it doesn’t burn. You just want the cheese to melt and the eggs to just set.
To make things easier in the morning, prepare the onion, ham, cheese, and thyme the night before.
Use freshly-grated cheese, rather than pre-grated cheese. It will melt better.
Fresh thyme really makes this frittata taste wonderful. I prefer it to dried thyme.

Related Recipes

See more egg recipes →

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Prep Time:15

Cook Time:25

Total Time:40

Equipment

Ingredients

1 tablespoon olive oil
1/4 small yellow onion Chopped. About 1/2 cup chopped onion.
8 ounces smoked ham steaks Cubed.
8 large eggs
1/4 cup milk Whole, 2% or 1%. You can also use heavy cream.
2 teaspoons fresh thyme Or 1 teaspoon dried.
salt and pepper To taste.
1 cup Swiss cheese Grated.
arugula Used as garnish.
olive oil Used for dressing arugula
salt and pepper Used for dressing arugula.

US Customary – Metric

Instructions

In an ovenproof skillet, heat the olive oil over medium heat.
1 tablespoon olive oil
Add the onion and cook, stirring often, until softened, about 5 minutes
1/4 small yellow onion
Add the ham and spread into an even layer. Remove skillet from heat and set aside.
8 ounces smoked ham steaks
Add eggs, thyme, milk, salt, and pepper to a blender and blend until frothy about 30 seconds. You can also add these ingredients to a medium bowl and whisk briskly.
8 large eggs, 1/4 cup milk, 2 teaspoons fresh thyme, salt and pepper
Add 1/2 cup of the cheese and blend on low until cheese is incorporated, about 10 seconds, or whisk into bowl with egg mixture if using that method.
1 cup Swiss cheese
Return skillet to medium heat and pour egg mixture over ham and onions. Cook without stirring for 5-8 minutes.
Place the skillet in the oven under broiler on high. Broil until eggs are mostly set, about 8 minutes.
Remove from oven and sprinkle remaining cheese over the top, and broil until cheese is melted, about 1-2 minutes. Remove from oven and allow to cool.
Toss arugula with oil, salt, and pepper. Lay over the top of warm frittata. Cut into wedges and serve warm.
arugula, olive oil, salt and pepper

Notes

After adding eggs to the skillet, do not turn the heat any higher than medium so the eggs do not char. Gentle heat is best. After transferring it to the oven, keep a close eye on it so that it doesn’t burn. You just want the cheese to melt and the eggs to set.
To make things easier in the morning, prepare the onion, ham, cheese, and thyme the night before.
Use freshly-grated cheese, rather than pre-grated cheese. It will melt better.
Fresh thyme really makes this frittata taste wonderful. I prefer it to dried thyme.