Ham and Cheese Frittata with Caramelized Onions: Step-by-Step Recipe
Sweet-savory layers come together in a golden brunch casserole that impresses tables.
Ham and Cheese Frittata with Caramelized Onions
If you’re searching for the perfect brunch centerpiece or a hearty family breakfast, look no further than this ham and cheese frittata with the irresistible depth of caramelized onions. This dish celebrates the magic that happens when simple ingredients—eggs, ham, potatoes, onions, and cheese—are layered and baked to golden, creamy perfection. The sweet onions and smoky ham provide rich flavor, while a dollop of chive sour cream adds freshness and tang. With straightforward instructions and helpful tips, this frittata is achievable for cooks of any skill level and can be enjoyed hot, warm, or even at room temperature.
Table of Contents
- Recipe Overview
- Ingredients
- Step-by-Step Instructions
- Pro Tips & Substitutions
- Serving Suggestions
- Make-Ahead and Storage
- Frequently Asked Questions (FAQ)
Recipe Overview
This frittata is a riff on comforting classic breakfast flavors. Unlike a quiche, the recipe is crustless, making it faster to prepare and naturally gluten-free. The dish starts by softening potatoes in the microwave, then caramelizing onions to bring out their natural sweetness. Chunks of ham and a generous helping of sharp cheddar boost the savory notes. Once baked, the frittata sets softly and is finished with a fresh chive sour cream for brightness and contrast.
| Preparation Time | 20 minutes |
|---|---|
| Cooking Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Serves | 8 |
| Difficulty | Easy to Moderate |
Ingredients
To recreate this savory frittata, gather the following:
- 2 medium russet potatoes (about 1 pound)
- 4 tablespoons unsalted butter (divided)
- 2 yellow onions, thinly sliced
- 16 large eggs
- 1/2 cup half-and-half
- 1 teaspoon kosher salt, plus extra to taste
- Black pepper, to taste
- 1 pound ham steak, trimmed of fat and cubed
- 2 cups shredded sharp white cheddar cheese
- 1/2 cup chopped fresh chives, divided
- 1 cup sour cream
Step-by-Step Instructions
1. Prepare the Potatoes
- Preheat your oven to 350°F (175°C).
- Prick potatoes repeatedly with a fork to vent steam.
- Microwave potatoes, turning once halfway, until nearly tender (about 7-8 minutes).
- Allow the potatoes to cool until easy to peel. Once cool, peel and cut into 1/2-inch cubes.
2. Caramelize the Onions
- Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low.
- Add sliced onions. Cook slowly, stirring occasionally, until deeply golden and sweet (about 20 minutes).
- Season lightly with salt once they begin to color. Stir more frequently near the end to prevent burning.
3. Mix the Eggs
- In a large bowl, whisk together 16 eggs, 1/2 cup half-and-half, 1 teaspoon kosher salt, and black pepper to taste.
4. Begin Cooking the Frittata Base
- Increase skillet heat to medium-high. Add the remaining 2 tablespoons butter.
- Stir in the cubed potatoes and diced ham. Cook, stirring, for 2-3 minutes until lightly golden at the edges.
- Lower heat to medium. Distribute the onions evenly over the ham and potatoes.
- Pour in the egg mixture, tilting the pan gently so it spreads evenly. Let cook until the edges just begin to set (about 2 minutes).
- Sprinkle over 2 cups shredded cheddar cheese and 1/4 cup of the chopped chives.
5. Bake the Frittata
- Transfer the skillet to the preheated oven.
- Bake for 15–17 minutes, or until the frittata is lightly golden on top and a knife inserted in the center comes out clean.
- Let cool in the pan for 5 minutes—a key for clean, tidy slices.
6. Make the Chive Sour Cream
- In a bowl, mix together 1 cup sour cream and the remaining 1/4 cup chopped chives.
- Season with salt and pepper to taste.
7. Serve
- Carefully slide the frittata from the skillet onto a cutting board.
- Cut into wedges or squares.
- Serve warm or at room temperature, topped with a generous dollop of chive sour cream.
What others are reading
Pro Tips & Substitutions
- Ovenproof skillet: Use a well-seasoned nonstick or cast iron skillet for easy release and to withstand oven baking.
- Potato shortcuts: If time is short, use frozen diced potatoes; thaw and pat dry before adding to the skillet.
- Cheese varieties: Try Gruyère, Swiss, or Monterey Jack in place of cheddar for different flavor profiles.
- Vegetarian option: Omit ham and add sautéed spinach, mushrooms, or roasted bell peppers for added color and nutrients.
- Extra flavor: Mix in a sprinkle of thyme or a pinch of crushed red pepper along with the cheeses for a modern twist.
Serving Suggestions
This frittata is rich enough to be a one-dish meal but pairs beautifully with lighter sides. Try one of these options:
- Green salad with lemony vinaigrette
- Fresh fruit salad or sliced tomatoes
- Crisp toast or a crusty baguette to scoop up leftovers
- Hot coffee or fresh juice for a morning feast
For holidays or brunch spreads, the frittata’s golden color and hearty slices make it a crowd favorite, offering both visual and culinary appeal.
Make-Ahead and Storage
- Make ahead: This frittata can be prepared up to 8 hours in advance. Let it cool, cover, and refrigerate.
- To serve: Let the frittata come to room temperature or rewarm gently in a 300°F oven, covered with foil, for 10–12 minutes.
- Leftovers: Store any slices in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat briefly.
- Freezing: Cut into wedges and wrap tightly in plastic. Freeze for up to 1 month. Defrost overnight in the fridge before reheating.
Frequently Asked Questions (FAQ)
Can I substitute the ham in this recipe?
Absolutely. Bacon, cooked sausage, smoked turkey, or roasted vegetables all work well as alternatives. Adjust the salt level if using saltier meats.
Why are the onions caramelized separately?
Slowly caramelizing onions brings out their natural sweetness and rich depth of flavor. Cooking them separately ensures they don’t steam and turn mushy in the frittata.
Can I use a different kind of cheese?
Yes! Sharp white cheddar is traditional here, but Gruyère, Swiss, Monterey Jack, or even mozzarella can be substituted for unique flavors and textures.
Do I have to use half-and-half?
Half-and-half adds luxurious texture, but whole milk or a mixture of milk and cream are suitable substitutes. Avoid skim milk for best results.
Is this frittata gluten-free?
Yes—there’s no crust or flour used, making this frittata naturally gluten-free. Always double-check ingredient labels, especially for processed meats or cheeses.
How do I keep my frittata from sticking?
Use a well-buttered nonstick or seasoned cast iron skillet. Let the frittata cool for five minutes before removing from the pan for the neatest slices.
Can I double this recipe?
Yes, for a crowd, double all ingredients and bake in a 9×13-inch baking dish. Increase baking time by 5–10 minutes as needed.
Nutrition Information (per serving, estimated)
| Calories | 340 |
|---|---|
| Protein | 22g |
| Total Fat | 23g |
| Carbohydrates | 10g |
| Sodium | 680mg |
*Nutrition values will vary depending on the ingredients and substitutions chosen.
Variations & Leftover Ideas
- Tex-Mex Frittata: Add sautéed peppers, use pepper jack cheese, and top with a spoonful of salsa and avocado.
- Vegetable Frittata: Omit meat and add roasted asparagus, spinach, or zucchini.
- Italian-Style: Add sun-dried tomatoes, basil, and mozzarella for Mediterranean flair.
- Breakfast Sandwich: Place a wedge between toasted English muffins or biscuits for an on-the-go meal.
Final Thoughts
The ham and cheese frittata with caramelized onions is a true kitchen classic that beautifully blends rich, comforting flavors with versatility and ease. It’s equally welcome at a family breakfast, weekend brunch, or as a dinner alongside a crisp salad. Personalize it with your favorite cheeses, meats, or vegetables, and enjoy the satisfying results again and again.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36066113/ham-and-cheese-frittata-with-caramelized-onions-recipe/
- https://www.youtube.com/watch?v=X2iLfnppxtM
- https://www.eatyourbooks.com/library/recipes/2847356/ham-and-cheese-frittata-with
- https://www.thepioneerwoman.com/food-cooking/recipes/a11356/sunday-frittata/
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