WHAT’S FOR BREAKFAST?
Ham, Cheese and Broccoli Frittata
Array/5
COOK TIME
10-15 min
TOTAL TIME
20 min
SERVINGS
6-8 servings
This fluffy Ham and Cheese Frittata with Broccoli is packed with smoky ham, tender broccoli, and cheddar cheese and is all baked in one pan. It’s an easy high-protein recipe that is great for meal prep or to make ahead of time for breakfast, brunch, lunch, or dinner!
To me, there’s something about the word frittata that just sounds fancy. Kinda like I should be at a beach house sipping a mimosa while brunch magically appears, but the truth is, a frittata is one of the simplest breakfasts you can make! You just layer your veggies and meat in a pan, pour the eggs over the top, and let the oven do the work. No flipping or babysitting, just a perfectly cooked, fluffy egg dish packed with cheesy goodness.
The best part is that it’s completely customizable. You can swap in whatever veggies or protein you have on hand, making it perfect for cleaning out the fridge or using up leftovers. It’s also great for meal prep since frittatas taste just as good warm as they do at room temperature. I literally sat on the floor after taking photos of this one and ate it straight from the pan, and I have zero regrets.
This cheese and broccoli frittata is going into our weekend breakfast rotation ASAP. It’s quick, easy, and packed with protein, making it a go-to for lazy mornings or when we want something special to serve for brunch or a light lunch!
What’s the Difference Between a Frittata, Omelette, and Quiche?
A frittata, an omelette, and a quiche all have one thing in common: EGGS! but they each have their own vibe. A frittata is the easiest of the bunch, made by layering fillings in a pan, pouring eggs over the top, and letting everything cook gently before finishing it in the oven. There’s no flipping, no crust, and no stress.
An omelette is all about quick cooking. The eggs are whisked and poured into a hot pan, then cooked quickly over medium-high heat. Fillings get added at the end, and the omelette is folded over and served immediately.
Then there’s quiche, which is basically the fancy cousin of the group. It has a buttery, flaky crust and a richer custard filling made with eggs and cream. Unlike a frittata or omelette, quiche takes its time in the oven, baking until set and sliceable. It’s perfect for brunch or making ahead, but if you’re looking for something quick, a frittata wins every time.
Ingredients You’ll Need
Eggs – Binds everything together and creates that light, fluffy texture. Using fresh eggs makes a difference, so if you can, grab some from a local farm or market for the best flavor.
Whole Milk – A little milk adds richness and helps keep the eggs soft and tender. Whole milk works best, but if you want it extra creamy, you can swap in half-and-half.
Seasonings (Salt, Pepper, Cayenne Pepper) – These simple seasonings bring out all the flavors in the frittata while giving a subtle hint of warmth.
Onion – The savory flavor of cooked onion pairs well with the taste of all of the ingredients.
Broccoli – Adds texture and a little crunch with a pop of green color.
Cooked Ham – Salty, smoky, and packed with flavor, ham pairs perfectly with eggs and cheese.
Cheddar Cheese – The melty, cheesy goodness that ties everything together. Sharp cheddar adds the best flavor, but you can experiment with your favorite.
Olive Oil – Used to sauté the onions and keep everything from sticking. .
How To Make A Baked Ham and Cheese Fritatta with Broccoli
Prepare for baking: Preheat the oven to 350°F. If you’re using a cast-iron skillet, lightly grease it with olive oil.
Sauté the onions: Place a large cast-iron or oven-safe skillet over medium-high heat. Drizzle in a bit of olive oil, then add the chopped onions. Cook for 3-4 minutes, stirring occasionally, until they become soft and slightly translucent.
Whisk the eggs: In a medium mixing bowl, crack the eggs and add the whole milk, salt, pepper, and cayenne pepper. Whisk everything together until well combined and slightly frothy. This aeration helps create a light, fluffy texture in the final frittata. Set the mixture aside.
Layer the ingredients: Evenly spread the broccoli florets over the sautéed onions, followed by the chopped ham. Sprinkle the shredded cheddar cheese on top. Slowly pour the egg mixture over the layered ingredients, making sure it covers everything evenly. Do not stir! This allows the frittata to set properly. Reduce the heat to medium and let it cook undisturbed for about 9 minutes, until the edges begin to firm up while the center remains slightly jiggly.
Finish under the broiler: Switch the oven to low broil. Carefully transfer the skillet to the oven and place it under the broiler for 2-4 minutes. Keep a close eye on it, checking every minute to prevent over-browning. Once the top is set and lightly golden, remove it from the oven.
Cool and serve: Let the frittata rest for a few minutes before slicing. This makes it easier to cut and allows the flavors to settle. Slice into wedges and serve warm or at room temperature. Enjoy!
Expert Tips
Whisk eggs until frothy. The more air you incorporate into the eggs, the lighter and fluffier your frittata will be.
Pre-cook the onions. Raw onions can overpower the dish and lead to an uneven texture, but a quick sauté brings out their natural sweetness and makes the overall flavor more balanced.
Chop broccoli into small pieces. Larger florets may stay too firm, so smaller, bite-sized pieces cook more evenly and blend easier into the frittata.
Don’t stir after pouring the eggs. The layers need to stay intact for that perfect frittata texture. Let the eggs settle naturally around the fillings instead.
Watch the broiler closely. The top can go from perfectly golden to overdone in seconds, so keeping an eye on it prevents any unwanted browning.
Let it rest before slicing. Cutting into a hot frittata right away can cause it to fall apart. A few minutes of resting helps it hold its shape for clean, even slices.
Wipe the pan edges before broiling. Any stray bits of egg or cheese along the rim can burn under the broiler, so a quick wipe with a paper towel keeps things neat.
Use a gentle heat for even cooking. Cooking over medium heat allows the bottom to set without burning while the center stays tender and creamy.
Customize Your Frittata
Veggies: Zucchini, bell pepper, spinach, mushrooms, cherry tomatoes, asparagus, kale, onions, or roasted sweet potatoes.
Meat: Bacon, sausage, turkey, prosciutto, shredded rotisserie chicken, ground beef, or smoked salmon.
Cheese: Mozzarella, Swiss, feta, goat cheese, Gruyère, Parmesan, or pepper jack for a little kick.
Herbs & Seasonings: Fresh basil, chives, parsley, thyme, dill, smoked paprika, garlic powder, or red pepper flakes.
Dairy Alternatives: Almond milk, coconut milk, oat milk, or a splash of heavy cream for extra richness.
Toppings: Avocado slices, sour cream, salsa, hot sauce, chopped green onions, or microgreens for a fresh finish.
Storing & Freezing
Storing: Let the frittata cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
Freezing: Slice the frittata into individual portions and wrap each piece tightly in plastic wrap or foil. Place them in a freezer-safe bag or container and freeze for up to 2 months. The texture may be a little spongey once thawed due to the natural texture of the eggs, but it will still be delicious!
Reheating: For the best texture, warm leftovers in a 300°F oven for 10-15 minutes or in a skillet over low heat.
FAQ
Do I need to cook the broccoli before adding it to the frittata?
No, the broccoli will soften as the frittata cooks, especially if it’s chopped into small pieces. If you prefer a more tender texture, you can steam or sauté it for a couple of minutes beforehand.
Why is my frittata watery?
Excess moisture from veggies like mushrooms, zucchini, or tomatoes can make a frittata watery. To prevent this, sauté the vegetables before adding them to the pan.
Can I use a different kind of milk?
Yes, you can substitute whole milk with half-and-half for a richer texture or use dairy-free options like almond, oat, or coconut milk.
How do I know when the frittata is done?
The edges should be set, and the center should be slightly firm but still have a little jiggle. If you’re unsure, insert a knife in the center. If it comes out clean, it’s ready.
Can I double this recipe?
Yes, you can double the ingredients and bake the frittata in a 9×13-inch dish at 350°F for about 25-30 minutes until set. Keep an eye on it and check for doneness with a knife.
Why did my frittata puff up in the oven?
This happens when eggs trap air while cooking, especially under the broiler. It will naturally deflate as it cools, and the texture will still be light and fluffy.
More Easy Breakfast Recipes
Breakfast Bowl
Veggie Breakfast Casserole
English Muffins and Gravy
Print
Ham, Cheese and Broccoli Frittata
Easy Frittata recipe including ham, cheese and broccoli. So yummy and so easy to make. A great weekend breakfast or for a brunch.
Ingredients
1 small onion, chopped
9 eggs
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cups broccoli florets
1 1/2 cups cooked ham, chopped
6 ounces cheddar cheese, shredded
Instructions
- In a large cast iron pan (or oven safe pan), turn to medium high heat and drizzle olive oil on the bottom of the pan. Once hot, add the chopped onions and cook until getting soft.
- Meanwhile, in a medium bowl, add the eggs, milk, salt, pepper and cayenne pepper. Whisk until all combined. Set aside.
- Then layer the broccoli over the onions. Then the ham over the broccoli. Then the cheese all over.
- Pour the egg mixture over everything. Do not stir. Turn heat to medium and let sit for about 9 minutes.
- Turn oven to broil on low. After 9 minutes, move entire pan to the oven and place under broiler for 2-4 minutes. Watch carefully and check every minute. Once turns slightly browned, remove. Let cool slightly and slice up like a pie and enjoy!
Notes
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2 Responses
What a great recipe! It used up some left over holiday ham and made an easy but fancy breakfast for dinner!
Thank you! Such a great idea to use leftover ham from the holiday! I need to remember that!