This Easy Frittata Recipe is your secret weapon for a delicious, protein-packed meal any time of day. With its golden, puffed top and tender, flavorful interior, it’s a versatile dish I’ve perfected through countless weekend brunches and busy weeknight dinners. Unlike a fussy omelet, this method is forgiving and fast, delivering restaurant-quality results with minimal effort and simple ingredients you likely already have on hand.

Ham and Cheese Frittata

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

6 eggs
½ cup whole milk
½ teaspoon salt
½ teaspoon pepper
2 teaspoons olive oil
1 small onion (diced)
1 bell pepper (chopped)
4 ounces ham (diced, or other cooked and diced protein)
4 ounces Monterey jack cheese (freshly shredded (1 cup shredded))

Instructions

Preheat oven to 375° F.
Crack eggs into a medium-sized mixing bowl. Add milk, salt, and pepper, and whisk well to thoroughly combine. Set aside.
Heat oil in an oven-safe, 8-inch nonstick skillet over medium heat. When oil is hot, add onions to the skillet and sauté for 3-5 minutes, stirring occasionally with a wooden spoon or silicone spatula, until the onions are translucent.

Next, add bell pepper and cook for an additional 3-5 minutes, until the vegetables are soft. Using the back of the spoon or spatula, spread the vegetables into an even layer in the bottom of the pan.
Pour the egg mixture over the cooked vegetables, add diced ham evenly over the eggs, then sprinkle cheese evenly over the top.

Place in oven and bake for 10-12 minutes, until the center of the frittata is just set (may jiggle a bit). Let cool for 10 minutes, then cut into wedges and serve.

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

Ham and Cheese Frittata Recipe