Ham Cheese Frittata Savory

There are some days, aren’t there, when the school run feels like an Olympic sport and the thought of cooking anything remotely complicated sends shivers down your spine? That’s when this savory ham, cheese & onion frittata comes to the rescue. It’s a recipe I’ve been tweaking for years, ever since my little ones, bless their hearts, went through a “we only eat beige food” phase. This frittata is packed with flavour, utterly satisfying, and miraculously, even the most ardent beige-food enthusiast in my family (ahem, my son, Tom) devours it. I promise you, this frittata will become a weekly staple, saving you time and keeping everyone happy.

Why This Recipe Works

After years of juggling work, kids, and a never-ending to-do list, I’ve realised that recipes need to be practical to survive in my kitchen. This frittata ticks all the boxes. It’s:

• Quick & Easy: From start to finish, you’re looking at about 45 minutes, most of which is hands-off baking time.
• Child-Approved: The combination of ham, cheese, and onion is a winner with most kids. Plus, it’s easy to adapt to their preferences.
• Budget-Friendly: Uses simple, affordable ingredients that you likely already have in your fridge.
• Versatile: Perfect for breakfast, lunch, or a light dinner. And brilliant for using up leftovers!

Ingredients

• 6 large free-range eggs
• 120 ml milk (full fat or semi-skimmed)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 150g cooked ham, diced
• 100g mature cheddar cheese, grated
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg (optional)

Ingredient Notes

Eggs: Free-range eggs really do make a difference in flavour and colour. If you can, opt for them.

Cheese: Mature cheddar gives the frittata a lovely sharpness, but you can use any cheese you like. Red Leicester or even a bit of Gruyere would be delicious.

Ham: I usually use leftover cooked ham from Sunday roast, but pre-diced ham from the supermarket works just as well. For a vegetarian option, simply leave it out or substitute with some cooked mushrooms or spinach.

Step-by-Step Instructions

Step 1: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 20cm ovenproof dish (a pie dish or cake tin works perfectly).

Step 2: In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using). Make sure everything is well combined.

Step 3: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. This step is important to mellow the onion’s flavour.

Step 4: Stir the cooked onion, diced ham, and grated cheese into the egg mixture. Give it a good mix to distribute everything evenly.

Step 5: Pour the egg mixture into the prepared ovenproof dish.

Step 6: Bake in the preheated oven for 30-35 minutes, or until the frittata is set and golden brown on top. A knife inserted into the centre should come out clean.

Step 7: Let the frittata cool slightly before slicing and serving.

My Kitchen Tips & Tricks

• Prevent a soggy bottom: Make sure your baking dish is well-greased to prevent the frittata from sticking and becoming soggy.
• Spice it up: A pinch of smoked paprika or a dash of hot sauce can add a lovely kick if you’re feeling adventurous.
• Child-friendly tip: My kids aren’t huge fans of big chunks of onion, so I finely chop it or even grate it sometimes. They don’t even notice it’s there!
• Make it ahead: You can prepare the egg mixture in advance and store it in the fridge for up to 24 hours. Just give it a good whisk before pouring it into the dish and baking.
• Don’t overbake: Overbaking will result in a dry, rubbery frittata. Keep an eye on it and remove it from the oven as soon as it’s set.
• Texture Tip: For a creamier frittata, add a tablespoon of crème fraîche to the egg mixture.
• Add Vegetables: Sneak in extra veggies like chopped bell peppers, mushrooms, or spinach for added nutrients.

Storage & Meal Prep

Leftover frittata can be stored in an airtight container in the fridge for up to 3 days. It’s also suitable for freezing. Wrap individual slices tightly in cling film and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, you can microwave individual slices for 1-2 minutes, or warm them in a low oven (150°C/130°C fan/Gas Mark 2) for about 10-15 minutes.

This frittata is perfect for meal prepping. Bake it on Sunday and enjoy it throughout the week for quick and easy breakfasts or lunches.

Substitutions & Variations

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: Substitute the milk with almond or oat milk and use a dairy-free cheese alternative. I’ve tried this with oat milk and it works beautifully.
• Vegetarian: Simply omit the ham and add some cooked vegetables like mushrooms, spinach, or roasted peppers.
• Seasonal Variations: In the summer, try adding some chopped tomatoes and basil. In the autumn, some roasted butternut squash and sage would be lovely.
• Cheese Variations: Experiment with different cheeses like feta, mozzarella, or goat cheese.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the frittata is done?

The frittata is done when it’s set and golden brown on top. A knife inserted into the centre should come out clean. If the top is browning too quickly, you can loosely cover it with foil during the last 10-15 minutes of baking.

Can I use different vegetables?

Definitely! This frittata is a great way to use up leftover vegetables. Cooked broccoli, asparagus, peas, or sweetcorn would all work well. Just make sure they’re cooked before adding them to the egg mixture.

Can I freeze the frittata?

Yes, you can freeze leftover frittata. Wrap individual slices tightly in cling film and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Will my children like this frittata?

Most children enjoy this frittata because it’s simple and comforting. The combination of ham, cheese, and onion is a winner with most kids. If your children are picky eaters, you can always adjust the ingredients to their preferences.

Can I scale this recipe for a larger family?

Yes, you can easily scale this recipe up or down. For a larger family, simply double or triple the ingredients and bake in a larger dish. Keep an eye on the baking time, as it may need to be adjusted.

Why did my frittata sink in the middle?

This can happen if the frittata is slightly underbaked. Make sure it’s fully set before removing it from the oven. If it still sinks slightly, don’t worry, it will still taste delicious!

Serving Suggestions

This savory ham, cheese & onion frittata is delicious served warm or cold. It’s perfect for breakfast, lunch, or a light dinner.

Serve it with a simple side salad, some crusty bread, or a bowl of soup.

For a complete meal, try pairing it with some roasted vegetables or a green salad with a vinaigrette dressing.

I usually cut it into wedges for the kids, and they love dipping it in ketchup (don’t judge!).

So there you have it – a savory ham, cheese & onion frittata that’s easy enough for a midweek meal but special enough to serve to guests. This recipe is a lifesaver on busy days, and I hope it becomes a regular in your kitchen too. Do give it a try and let me know what you think in the comments below. I’d love to hear your honest feedback and any variations you come up with! And if you’re looking for more simple and delicious family recipes, be sure to browse FamiliesRecipes.com or sign up for my email newsletter. Happy cooking!

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