Ham, Gruyere, and Potato Frittata
Frittatas are such a delicious and versatile meal and are a great way to use up leftovers, especially ham & cheese. They are so easy to put together and take plain, boring eggs to a whole new level.
Servings: 8
Calories: 293kcal
Equipment
- 10 - 12 inch cast iron skillet or other oven-safe frying pan
- measuring spoons
- measuring cups
Ingredients
- 1 tablespoon salted butter
- 1 small onion diced
- 2 - 3 Yukon Gold Potatoes diced, about 1 ½ - 2 cups
- 8 large eggs
- 2 tablespoons heavy cream
- 1 cup gruyere cheese grated (I like to use a mix of grated and chunks of the cheese) + a little Asiago cheese to give it some bite
- 1 cup leftover ham or bacon diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Optional - I like to precook the potatoes in my Instant Pot so they are nice and fluffy. I put them in a strainer basket with one cup of water in the bottom and cook at high pressure for 3 minutes, then quick release. They are nice and pillowy soft in the frittata this way. (If you don't have an Instant Pot, you can boil them on the stove until they are fork-tender, then strain them.)2 - 3 Yukon Gold Potatoes
- Melt butter in a large oven-safe skillet over medium heat.1 tablespoon salted butter
- Once the butter is melted, add onions and potatoes to the skillet.1 small onion
- Cook until onions are translucent and the potatoes have a little crisp on the edges. (Pre-cooking the potatoes will get the edges crispy and the inside fluffy.)
- While onions and potatoes are cooking, whisk cream, eggs, kosher salt, and pepper together in a large bowl. Add about ¾ of the cheese to the eggs.8 large eggs, 2 tablespoons heavy cream, 1 cup gruyere cheese, 1 teaspoon kosher salt, ½ teaspoon black pepper
- When the potatoes and onions are cooked, pour in the egg mixture and spread the potatoes out evenly in the eggs.
- Let the eggs set on the edges, then add the ham. Spread a spatula around the edges once or twice to make sure it has set and it isn't sticking to the pan.1 cup leftover ham or bacon
- Cook on the stove until the frittata is mostly set and the edges start to harden - the top will still be soupy but you should be able to run a spoon or spatula cleanly under the sides of the frittata.
- Sprinkle the remaining cheese on top of the frittata and place it in the warm oven and bake for 8 - 10 minutes. The frittata is ready when the edges are golden brown and the top is no longer runny. Try not to overcook the eggs or they can get tough - slightly underdone is okay because the frittata will continue cooking a little as it cools.
- Serve immediately, garnished with fresh cracked pepper and salt, green onions or chives, sliced tomatoes, or even a dollop of sour cream. I have also seen people add a little bit of hot sauce.
Notes
🍲 Serving Size
I like to cut my frittatas like a pizza - each frittata will give about 8 slices. 🍳 Serving Suggestions & Uses
Frittatas are great for breakfast and brunch to serve a large crowd - or for a small family to have breakfast for a few mornings. I also like making frittatas to change up dinner time. 🥫 Storage/Shelf Life/Reheating
Once cooled, store any leftovers in an air-tight container in the refrigerator for up to 5 days. You can also freeze leftovers for a few months - let them defrost at room temperature then reheat in the microwave or oven. 📋 Tips
What kind of cheese is best in a frittata?
ANY CHEESE. Gruyere is my favorite because it is melty and mild, but I also add a little bit of a sharper cheese as well to give it a little bit of bite. What's the difference between a frittata and an omelet?
A frittata is thicker than an omelet and is cooked over low heat, slowly - then finished in the oven. Am omelet, on the other hand, is cooked quickly over high heat and is much thinner. Omelets are great for a quick, small breakfast, whereas a frittata is great for serving a crowd.
I like to cut my frittatas like a pizza - each frittata will give about 8 slices. 🍳 Serving Suggestions & Uses
Frittatas are great for breakfast and brunch to serve a large crowd - or for a small family to have breakfast for a few mornings. I also like making frittatas to change up dinner time. 🥫 Storage/Shelf Life/Reheating
Once cooled, store any leftovers in an air-tight container in the refrigerator for up to 5 days. You can also freeze leftovers for a few months - let them defrost at room temperature then reheat in the microwave or oven. 📋 Tips
- Try not to overcook a frittata - the outside will get a little tough and chewy if the eggs get overcooked.
- Be sure your frying pan is oven safe - a cast iron pan or non-stick Calphalon pan is best.
- Be VERY careful when using a frying pan in the oven. Speaking from experience, after you take it out to cool - do not grab the handle. (I have a scar on my hand from my carelessness.) Leave a towel over the handle if you can and make sure it is far from the reaching hands of children - it will stay hot longer than you would expect.
What kind of cheese is best in a frittata?
ANY CHEESE. Gruyere is my favorite because it is melty and mild, but I also add a little bit of a sharper cheese as well to give it a little bit of bite. What's the difference between a frittata and an omelet?
A frittata is thicker than an omelet and is cooked over low heat, slowly - then finished in the oven. Am omelet, on the other hand, is cooked quickly over high heat and is much thinner. Omelets are great for a quick, small breakfast, whereas a frittata is great for serving a crowd.
Nutrition
Serving: 1slice | Calories: 293kcal | Carbohydrates: 20g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 224mg | Sodium: 646mg | Potassium: 593mg | Fiber: 3g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 22mg | Calcium: 212mg | Iron: 2mg