Cheesy Ham Potato Frittata
Every holiday meal, my family cooks enough food to satiate a small island or large professional football team. Then, we add a 14-pound ham. The day after Christmas, however, is one for relaxation, for staying in your PJs as long as you please, and for turning leftovers into delicious dishes like today’s recipe for Cheesy Ham Potato Frittata.
In just a few hours after this post publishes, I’ll be heading my hometown of Wichita, Kansas to celebrate Christmas. I’m blessed to be a part of a family that is steeped in Christmas tradition, and food is at its center. Every one of our holiday meals leaves me FULL in that “why did I not wear stretchy pants?” sort of way, as well as full of heart at how blessed I am to share a special meal with people whom I love dearly.
This has been a difficult year for my family—I lost three of my four grandparents, two within weeks of each other, and we were affected by additional illness too. At the same time, however, we have much to celebrate. I’m so grateful to have shared 29 years with all four of my grandparents, and to still be able to call my Grammy every single week. I’m blessed to be married to a man I love more every day, to be surrounded by people who know me best and love me anyway, and by a warm home in which to share a Christmas meal.
About This Cheesy Oven-Baked Frittata with Ham
If you are looking for something wildly unique, taste-bud rocking, or ultra gourmet, I’m afraid you won’t find it here.
Cheesy ham potato frittata is simple comfort food at it’s finest: lightly crispy sautéed potatoes, leftover Christmas ham, and unapologetically gooey cheese, baked together in a fluffy egg dish. It’s uncomplicated, cozy, and guaranteed to please that part of all of us that longs to sit at home in sweatpants and watch Netflix. It’s the anti-fussy, and it revels in its cast iron skillet glory.
- Yukon Potatoes. The most creamy, dreamy, and buttery of all potatoes.
- Eggs. Deliciously bind together our array of hearty and savory ingredients.
- Dijon Mustard. Gives the frittata a little bite and deep flavors. Plus, it’s a perfect complement for the ham.
- Ham. A cozy and delicious addition to this frittata. Use precooked ham from the store, or give this a try with your leftover holiday ham.
- Gruyere Cheese. My ideal cheese choice for ham frittata!
More Delicious Breakfast Recipes
- Egg Muffins
- Whole30 Breakfast Casserole
- Vegetarian Breakfast Casserole
- Cheesy Chicken Pepper Broccoli Frittata
- Sun Dried Tomato Pesto Quiche
- Easy Kale Feta Egg Toast
- Make Ahead Breakfast Quesadillas
Tools Used to Make This Recipe
This holiday, I wish you a most merry celebration in your family’s favorite fashion, be it a pinkies-up Christmas Eve dinner or a stretchy-pants, wine-soaked lazy day affair. If at any point you need an easy, crowd-pleasing meal, this cheesy ham potato frittata is here for you.
Cheesy Ham and Potato Frittata
- 2 tablespoons extra virgin olive oil — divided
- 1 cup chopped Yukon gold potato — (heaping) scrubbed, skin-on, approx. 1/2-inch diced (about 2 small potatoes)
- 8 large eggs
- 3 tablespoons milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces cooked ham — cut into 1/2-inch dice
- 1/3 cup shredded gruyere — swiss, cheddar, or other similar, melty cheese
- 1 tablespoon chopped fresh chives
- Place a rack in the center of your oven and preheat the oven to 350 degrees F.
- Heat 1 tablespoon olive oil in a large (12-inch) ovenproof skillet over medium low. Once the oil hot, add the potatoes, and cook for 8 to 10 minutes, until the potatoes are very tender and browned, stirring gently from time to time so that the potatoes cook evenly. With a slotted spoon, remove the potatoes to a plate and set aside.
- Meanwhile, in a medium bowl, beat the eggs, Dijon, milk, salt, and pepper with a fork until well combined.
- Return the skillet to the heat over low and add the remaining 1 tablespoon olive oil. Once the oil is warm, pour in the egg mixture, then sprinkle the reserved potatoes, ham, cheese, and chives over the top. Bake for 18-24 minutes, just until the eggs are set (the cooking time may vary based on your skillet, so keep an eye on it). Slice and serve immediately.
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