Frittata with Ham and Potatoes


A frittata is an Italian baked omelet. This basic recipe is flavored with chopped onion, grated cheese, and a generous sprinkling of herbs. Like the omelet, though, you may add almost anything you like. We almost always add ham, bacon, or sausage. The meat should be cooked before you add it to the frittata.

A frittata is VERY versatile. It can be served for breakfast, brunch, lunch, or dinner. It is also great as leftovers. You can eat it cold or warm it up in the microwave. I’ve even seen someone make a sandwich with leftover frittata and some rustic bread.

You could easily make a frittata vegetarian if you don’t add the meat.


  • 10 large eggs, preferably free-range organic

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 – 4 tablespoons chopped fresh herbs, such as parsley, sage, thyme, etc.

  • 4 ounces grated cheese, such as Gruyere, Parmesan, Cheddar, etc.
    Cheese can be all one cheese or a combination of cheeses (we’ve even been known to add soft goat cheese, just break it up into small bites before adding it to the eggs)

  • 2 tablespoons butter

  • 1/2 cup chopped onion


  • Preheat oven to 325 degrees.
  • Whisk the eggs in a bowl, add the salt, freshly ground pepper, fresh herbs, and most of the grated cheese into the eggs (save a little cheese to sprinkle on top before you put the frittata in the oven). If adding cooked meat to the frittata, add the meat to the eggs.
  • Melt the butter in a non-stick, oven-safe, 10-inch frying pan over medium heat. When the butter starts to foam, add the chopped onion and cook the onion until it begins to soften. You don’t need to get any color on the onion. *We’ve been known to add cubed potatoes in with the onions.
  • Add the egg mixture to the pan. Turn the heat down to low. Allow the frittata to cook over low heat for 3 – 4 minutes until the edges are beginning to set. *We often add halved cherry tomatoes and I nestle the tomatoes down into the frittata while it is cooking on the stovetop.
  • Sprinkle the remaining grated cheese over the frittata.
  • Place the frittata in the preheated oven. It will cook for 15 – 20 minutes. The frittata will start to get a light golden color and the center will begin to “puff” slightly when it is done.
  • Take the frittata out of the oven. I like to let it rest for a minute or two. You can serve it straight from the pan (be careful that you don’t scratch the pan when you cut the frittata). Or you can slide the frittata onto a serving platter for a more sophisticated presentation.


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