Any meal of the day can benefit from this quick, tasty, and healthful gammon and cheese frittata dish. It's a fantastic way to provide a quick lunch that the whole family will enjoy. And in just thirty minutes and one pan!
WHAT IS A FRITTATA?
An Italian meal known as a frittata uses eggs and cheese as the base and a variety of ingredients. In contrast to an omelet, a frittata is typically prepared with the fillings (cheese, veggies, and/or meat) mixed in and cooked at least partially in the oven.
An omelet is prepared fully on the stovetop, with the filling placed in the middle and then folded over.
In contrast, a quiche is a cooked egg dish with a pastry crust. So a frittata is comparable to a quiche without a crust.
WHY YOU'LL LOVE THIS RECIPE
Utilise leftovers: To make the most of Easter ham leftovers, make a ham and cheese frittata.
It's quite simple to create this wonderful frittata. Simply combine everything in a bowl and bake. Furthermore, cleanup is simple.
Customizable: A frittata recipe is fairly adaptable. It can be tailored with your preferred fillings, and almost everything functions. (One example is my amazing sweet potato, salmon, and spinach frittata).
Healthy: This simple gammon and cheese frittata makes a great breakfast, lunch or dinner because it is loaded with protein, vegetables, and calcium. Anyone following a low-carb diet will love this simple recipe, which is also naturally gluten-free.
This recipe, an 8-egg frittata, may feed four to eight people, depending on appetite and side dishes. The recipe can easily be doubled, though. To adjust the ingredient amounts, simply flip the "servings" button at the top of the recipe card.
HAM & CHEESE FRITTATA INGREDIENTS
Large eggs should be used in this recipe.
Greek yogurt: The yogurt contributes to the frittata's fluffy, creamy texture. Heavy cream, sour cream, ordinary full-fat yogurt, and half-and-half will all provide the same outcomes. The frittata can also be made with milk, but stay away from skim milk as it will make it watery.
Mozzarella cheese: I enjoy using it since it melts so well into the frittata. In addition, you can use your preferred cheese. They're all excellent!
Parmesan cheese: Parmesan gives a cheese frittata recipe a sharp, salty flavor that I enjoy.
Asparagus: I'm including asparagus in this simple frittata recipe since it's in season and because ham and asparagus go so well together.
Ham: Purchase a small ham or use leftover ham.
If you don't have shallots, you can also substitute finely sliced yellow onion.
HOW TO MAKE A FRITTATA, STEP BY STEP
Set the oven to 350 degrees.
Just combine the yolks and egg whites after whisking the eggs in a big bowl. The eggs are mixed with yogurt, mozzarella, parmesan, salt, and pepper.
In a skillet that is oven-safe, heat the oil over medium heat. When the asparagus is tender-crisp, add it to the pan and continue to sauté. Green onions and diced ham are added.
After equally distributing the ham and asparagus with a toss, pour the egg mixture into the skillet.
Bake for 15-20 minutes in the center of a preheated oven, or until the top is golden brown and the sides are beginning to separate from the pan.
Serve hot or chilly.
HELPFUL TIPS
Grate the cheeses, slice the veggies, and whisk the eggs before starting the dish.
Avoid over-whisking: A nice frittata will deflate when removed from the oven after puffing up in the oven. You don't want it to be fully flat, but this is good. Whites and yolks should barely be mixed after whisking the eggs.
Use the correct pan: A baking dish, a hefty ovenproof pan, or a cast iron skillet will all do. This dish calls for a 10-inch pan. Your frittata will be thinner or thicker depending on the size of the pan that you choose.
Avoid overbaking: Five minutes before the cooking time is up, check the frittata for optimal results. The center of the pan should still bounce a tiny bit if you shake it.
VARIATIONS
Try spinach, broccoli, bell peppers, or even potatoes as a substitute for asparagus. Additionally delicious, add some mushrooms.
Use cheddar, pepper jack, gruyere cheese, or a combination of these, for the cheese.
Protein: Cooked sausage, ordinary cooked bacon, or Canadian bacon can be used in place of the ham.
STORAGE
Fridge: store leftover frittata in an airtight container in the fridge for 3-4 days.
Freezer: Before cutting the frittata into parts, let it cool to room temperature. Pack the frozen pieces in a freezer bag or container after allowing them to firm up on a tray. For up to three months, keep in the freezer. The frozen frittata will thaw overnight in the refrigerator.
Reheat: Use the microwave or a low oven to reheat.
SERVING SUGGESTIONS FOR HAM AND CHEESE FRITTATA
Serve this cheese and ham frittata for brunch or breakfast with breakfast potatoes and fresh fruit.
A fresh salad on the side is ideal if you're having the frittata for lunch or dinner. This salad with shaved Brussels sprouts and the strawberry caprese salad are a couple of my favorites.
Another fantastic option is soup. Both this carrot-ginger soup and the soup with roasted tomatoes and basil pair beautifully.
Additionally, roasted carrots and parsnips, green beans, or brown sugar carrots are also delectable options if you want additional vegetables on the side.
FREQUENTLY ASKED
Why is my frittata soggy?
Why isn't my frittata fluffy?
RECIPE
Ingredients
- 8 eggs large
- ¼ cup Greek yogurt
- 1 ½ cup mozzarella cheese grated
- ½ cup Parmesan cheese grated
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 lb asparagus spears trimmed and sliced in half
- 2 green onions, thinly sliced
- 1.5 cups cooked ham cubed
Instructions
- Pre-heat oven to 350°
- In a large bowl, whisk the eggs just until the yolks and whites are combined. Stir in the yogurt, mozzarella cheese, parmesan cheese, salt, and pepper into the eggs.
- Over medium heat, heat the oil in an oven-safe skillet. Add the asparagus and saute until the asparagus is tender-crisp. Add the ham and green onions.
- Pour egg mixture into the skillet, stirring the asparagus and ham to arrange evenly.
- Bake in the center of the oven for 15-20 minutes, or until the top is golden brown and the edges are pulling away from the pan.
- Serve warm or cold.
Notes
- Do all the prep before beginning the recipe: grate the cheeses, slice the vegetables, and whisk the eggs.
- Don't over-whisk: A good frittata should puff up in the oven and will deflate when taken out of the oven. This is fine, but you don't want it to be completely flat. Whisk the eggs until the whites and yolks are just combined.
- Use the right pan: A cast iron skillet, a heavy oven-proof pan, or a baking dish will work. This recipe uses a 10-inch pan. If you use a larger or smaller pan, your frittata will be thinner or thicker.
- Don't overbake: For best results, check the frittata five minutes before the cooking time is over. If you give the pan a little shake, there should still be a slight jiggle in the center.
Storage
Fridge: store leftover frittata in an airtight container in the fridge for 3-4 days.Freezer: Allow the frittata to cool to room temperature before slicing into portions. Freeze the pieces on a tray until firm, then pack them in a freezer bag or container. Store in the freezer for up to 3 months. Thaw the frozen frittata in the fridge overnight.Reheat: Use the microwave or a low oven to reheat.
Nutrition
Serving: 1g | Calories: 426kcal | Carbohydrates: 7g | Protein: 37g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 401mg | Sodium: 1376mg | Potassium: 532mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1715IU | Vitamin C: 16mg | Calcium: 454mg | Iron: 5mg
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