Easy Ham, Cheese, and Potato Frittata

This Easy Ham, Cheese, and Potato Frittata is comfort food at its most dependable—simple ingredients coming together to create something warm, satisfying, and quietly impressive.

Tender potatoes and savory ham are folded into creamy eggs, while melted cheddar adds richness and depth in every bite.

Baked gently until just set, this frittata is the kind of dish that feels equally at home on a relaxed weekend morning, a make-ahead weekday breakfast, or a cozy brunch shared around the table.

Why People Will Love This Recipe:

Comforting and familiar flavors
The classic combination of eggs, ham, potatoes, and cheese delivers a comforting, home-style taste that feels instantly satisfying.

Simple ingredients, reliable results
Everyday pantry and refrigerator staples come together effortlessly, making this recipe approachable and dependable.

Creamy yet hearty texture
Soft, custardy eggs balance perfectly with tender potatoes and savory bites of ham, creating a filling but not heavy dish.

Perfect for any time of day
This frittata works just as well for breakfast or brunch as it does for lunch or a light dinner.

Make-ahead friendly
It reheats beautifully, making it ideal for meal prep or busy mornings when you want something ready and nourishing.

Family-friendly and crowd-pleasing
Mild flavors and familiar ingredients make it a hit with both adults and kids.

Versatile and customizable
The base recipe welcomes substitutions—different cheeses, vegetables, or meats—without losing its comforting character.

Minimal prep, oven-finished ease
Once assembled, the oven does the work, freeing you up while the frittata bakes to golden perfection.

Key Ingredient:

Eggs
The heart of the frittata, eggs create a soft, custardy structure that gently sets in the oven while holding all the ingredients together.

Half-and-Half
Added for richness, half-and-half gives the eggs a creamy, velvety texture without making the frittata feel heavy.

Russet Potato
Lightly softened before baking, russet potatoes add hearty substance and absorb the savory egg mixture beautifully.

Ham
Diced ham brings savory depth and a gentle saltiness that balances the mild eggs and creamy dairy.

Cheddar Cheese
Melted cheddar adds warmth, richness, and a familiar sharpness that enhances every bite.

Scallion
Thinly sliced scallions provide a fresh, mild onion note that brightens the dish without overpowering it.

Butter
Used to grease the pan, butter adds flavor and helps create a lightly golden edge while preventing sticking.

Expert Tips:

Whisk the eggs thoroughly but gently
Fully combining the eggs and half-and-half ensures a uniform, custardy texture, but avoid over-whisking, which can introduce excess air and lead to a spongy result.

Soften the potatoes before baking
Par-cooking the diced potatoes is essential. Starting them tender prevents undercooked, firm pieces and allows them to bake evenly with the eggs.

Cut ingredients evenly
Keeping the ham, potatoes, and cheese in similar-sized pieces ensures balanced bites and even cooking throughout the frittata.

Season with restraint
Ham and cheese already contribute salt, so season lightly at first and adjust only after baking if needed.

Grease the pan generously
Coating the bottom and sides well with butter prevents sticking and helps create lightly golden, flavorful edges.

Use an oven-safe pan of the right size
An 8-inch pan creates the ideal thickness for a creamy center without overbaking the edges.

Bake until just set
The frittata is done when the center no longer jiggles and a knife inserted comes out mostly clean. Overbaking will dry it out.

Rest before slicing
Letting the frittata rest for 5–10 minutes allows it to finish setting and makes slicing cleaner and easier.

Easy Ham, Cheese, and Potato Frittata

Ingredients

Base Ingredients

6 large eggs

½ cup half-and-half

Vegetables & Add-Ins

1 medium russet potato, diced

1 cup diced ham

½ cup cheddar cheese, diced or shredded

1 scallion, thinly sliced

Seasoning

¼ teaspoon kosher salt

¼ teaspoon black pepper

For the Pan

1 tablespoon butter, melted

Instructions

1. Preheat the Oven

Tagliatelle al Ragù

Slow Cooked Pork And Potatoes

Hatch Red Chile Stew

Set your oven to 350°F (175°C) so it’s ready once the frittata mixture is assembled.

2. Prepare the Egg Mixture

In a medium mixing bowl, whisk together the eggs and half and half until smooth and well combined.

3. Soften the Potatoes

Place the diced russet potato into a microwave-safe bowl.

Cover with a microwave-safe plate and microwave for 2 minutes, or until the potatoes are just tender.

4. Combine All Ingredients

Add the softened potatoes, diced ham, cheddar cheese, salt, black pepper, and sliced scallions to the egg mixture.

Stir gently until everything is evenly distributed.

5. Prepare the Skillet or Baking Dish

Grease an 8-inch oven-safe skillet or baking dish with the melted butter, coating the bottom and sides well.

6. Bake the Frittata

Pour the frittata mixture into the greased pan.

Bake for about 40 minutes, or until the eggs are completely set in the center and the top is lightly golden.

Important Notes When Making Easy Ham, Cheese, and Potato Frittata

This is a baked frittata, not a stovetop one
Because the entire dish cooks in the oven, there’s no need to pre-cook the eggs on the stovetop. Gentle, even heat is key to its creamy texture.

Moisture control matters
Be sure the potatoes are well-drained after microwaving. Excess moisture can dilute the egg mixture and affect how the frittata sets.

Ingredient ratios are intentional
The balance of eggs to add-ins ensures the frittata stays cohesive and custardy rather than dense or overloaded.

Cheese melts differently than it browns
Cheddar melts smoothly inside the frittata while lightly coloring the surface. Avoid adding too much cheese on top, which can cause uneven browning.

Pan size affects texture
Using a larger pan will result in a thinner, drier frittata, while a smaller pan can prevent the center from setting properly.

Flavor continues to develop after baking
Allowing the frittata to rest improves structure and rounds out the flavors.

Serving temperature impacts enjoyment
Warm or room temperature highlights the creamy texture and savory notes better than serving it piping hot.

Naturally gluten-free
This recipe contains no flour, making it suitable for gluten-free diets without any adjustments.

How to Enjoy Easy Ham, Cheese, and Potato Frittata After Cooking

Let it rest before slicing
Allow the frittata to rest for 5–10 minutes after removing it from the oven. This helps the eggs finish setting and makes slicing clean and effortless.

Serve warm or at room temperature
The frittata is at its best when slightly warm or room temperature, when the texture is creamy and the flavors are fully developed.

Slice thoughtfully
Use a sharp knife and cut into wedges or squares, depending on whether you’re serving it for brunch, meal prep, or casual family meals.

Pair with something fresh
Balance the richness with a crisp green salad, fresh fruit, or lightly dressed tomatoes to brighten each bite.

Make it a complete meal
Serve alongside toast, roasted vegetables, or a simple soup for a satisfying lunch or light dinner.

Enjoy it as leftovers
This frittata reheats well and is just as delicious cold, making it ideal for packed lunches or quick breakfasts.

Reheat gently if needed
Warm slices in the oven or microwave just until heated through to avoid drying out the eggs.

Dress it up or keep it simple
A sprinkle of fresh herbs, extra scallions, or a light drizzle of olive oil can elevate presentation without overpowering the flavors.

Savor the texture and balance
Each bite offers tender potatoes, savory ham, melted cheese, and creamy eggs—meant to be enjoyed slowly and comfortably.

Nutrition Information:

(Approximate values per 1 slice, assuming the frittata is cut into 6 servings.)

Frequently Asked Questions:

Can I make this frittata ahead of time?
Yes. This frittata is perfect for making ahead. Bake it fully, let it cool, then cover and refrigerate for up to 3 days. Reheat gently or enjoy it cold.

Can I use a different type of potato?
Absolutely. Yukon Gold potatoes work very well and provide a slightly creamier texture. Just be sure to dice them evenly and soften them before baking.

How do I know when the frittata is fully cooked?
The frittata is done when the center is set and no longer jiggly, and a knife inserted near the center comes out mostly clean.

Can I substitute the ham with another protein?
Yes. Cooked bacon, sausage, or even leftover roasted chicken can be used. For a vegetarian option, simply omit the meat and add more vegetables.

Can this frittata be served cold?
Yes. Frittatas taste great at room temperature or cold, making them ideal for picnics, lunch boxes, or make-ahead meals.

Do I need to cook the ham before adding it to the frittata?
No. Most ham is already fully cooked, so it can be added directly. If using raw or uncured ham, cook it first to avoid excess moisture and ensure food safety.

Why should the potatoes be softened before baking?
Eggs cook faster than raw potatoes. Pre-softening ensures the potatoes are tender by the time the eggs are fully set, preventing undercooked, firm pieces.

Can I skip the half-and-half and use milk instead?
Yes, but the texture will be slightly lighter and less creamy. Whole milk works best; low-fat milk may result in a drier frittata.

How do I prevent the frittata from sticking to the pan?
Generously butter the pan, including the sides. Using an oven-safe nonstick skillet or well-greased baking dish also helps ensure easy release.

What should I do if the top is browning too quickly?
If the top starts to brown before the center is set, loosely cover the pan with foil and continue baking until fully cooked.