What’s light, fluffy, creamy, hearty, and uses up leftovers you aren’t quite sure what to do with? Leftover Ham Frittata combines eggs, cheese, ham, and mushrooms, all baked to perfection! This crustless quiche makes a crowd-pleasing post-holiday breakfast or brunch (or lunch or dinner or snack) when you’ve had one too many turkey sandwiches.
‘Tis the season to be prepared to use up an arsenal of leftovers. Because we all know, regardless of the size of our gatherings this year, there will be too much food. Probably more than usual for those of us hunkering down with small families. Thankfully, there are three tried-and-true “food groups” that can help you in your quest to see the back of your refrigerator again: soups, sandwiches, and eggs.
Soups are perfect for anyone doing heavy kitchen lifting during the holidays. You’ve got bones, you’ve got scraps, everything you need to get a really flavorful base going. If you’ve cooked enough, you could have homemade broth for the entire winter! That being said, that also takes a certain level of depression-era thriftiness I have only seen great-grandmas and great-aunts display.
Most of us go for the holiday sandwich. It’s the easiest way to sneak one (or two) more gut-fulls of all your favorite flavors without offending anyone’s sensibilities by turning down their cloying candied yams. I’ve been known to make a Thanksgiving sandwich at 2am after everyone has gone to sleep in order to get a jump on anyone who was surreptitiously thinking about eating the last of the stuffing before I’ve had my fill.
And while you might enjoy a ham sandwich, while I’ll tolerate it at the holidays, I’m not cramming it in between two leftover dinner rolls with stuffing, potatoes and cranberry relish. But ham and eggs? Now that’s a beautiful combo. And if you’re not a regular ham household, how often do you get “real” ham to toss into a frittata?? So bring on those leftovers for breakfast, brunch, or brinner!
What kind of ham can I use?
This classic crustless ham and cheese quiche is perfect for using up leftover ham. Any ham is fair game except thinly sliced deli meat. If you have a glazed or candied (i.e. “honey baked”) ham, I do recommend trying to cut some of that crust off so as not to drastically impact the overall flavor of the dish.
What’s a frittata?
A frittata is a crustless quiche, typically made with eggs, vegetables, cheese, and sometimes, meat. It’s a great way to use up holiday leftovers like ham! Because there’s no crust to fuss with, a frittata makes for a quick meal for breakfast, brunch, lunch, or dinner.
How to make a ham frittata
A frittata is made in one skillet that goes straight from the stove-top to the oven. Be sure to use an oven-safe skillet such as cast iron, or one that is completely stainless steel or aluminum (no rubber handles!). The skillet will be screaming hot when it comes out of the oven, so always use oven mitts when handling.
- Saute thinly sliced mushrooms in butter until golden brown. Wait until the mushrooms have released all of their water content to prevent the frittata from getting watery later on.
- Add the onions to the skillet and saute until translucent.
- Add the ham to the skillet and mix with the mushrooms and onions until evenly distributed.
- Whisk eggs with heavy cream and salt, them mix in shredded cheese.
- Pour the egg mixture into the skillet. Use a spatula to distribute the eggs into an even layer over the filling.
- Cook on the stovetop until the edges of the frittata are set, then transfer to the oven.
- Bake until the frittata is cooked through and the center is slightly puffed.
- Rest 5 minutes, then slices into wedges and serve warm.
Tips for making leftover ham frittata perfectly
- Don’t skip the cream. While adding dairy to other egg recipes (i.e. scrambled eggs) isn’t necessary, it’s a crucial component of a frittata.
- Whisk just until blended. Over-beating will create too much air in the mixture. The eggs will puff up on their own.
- If using cast iron, make certain your skillet is properly seasoned before cooking, otherwise, eggs everywhere!
- Browned edges are fine but to avoid an over-cooked frittata, remove from the oven when the center is slightly puffed and still jiggly.
How do I store leftovers?
Cut into serving-size pieces first. Once your frittata has come down to room temperature, seal in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing because of the added dairy. Reheat leftovers in the oven by wrapping in foil and baking at 300°F for about 20 minutes, or until warmed through.
How do I avoid a rubbery texture?
The biggest hurdles to frittata perfection are the mixing and the baking. To start, do not over-beat your eggs and dairy. As soon as those ingredients are incorporated, stop whisking. And second, do not over-bake. You’re not looking for a golden brown top all over. Your “crust” should look creamy with a puffy, jiggly center.
Make it your way
- Season to your liking. There’s no wrong way to season this dish (except overdoing it). Be adventurous and try Herbs de Provence or even Old Bay.
- Cheese as you please. Just avoid hard, aged cheeses – those are too dry in a crustless quiche. You want your texture creamy.
- Feel free to switch up your mushrooms, but avoid adding other veggies to this recipe as the moisture content will throw off the ratio of cream to egg.
More “incredible, edible” egg recipes you’ll love
- Eggs Benedict Casserole
- Baked Eggs with Winter Vegetables
- Hearty Spinach and Onion Quiche
- Crab Omelet with Avocado and Herbs
- Spicy White Bean Eggs in Purgatory
Did you make this ham and mushroom frittata? I’d love to know how it turned out! Leave a comment and a rating below
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Leftover Ham FrittataPrint Recipe Rate this Recipe
- Cast Iron Skillet
- 12 large eggs
- 1/2 c heavy cream
- 1 tsp kosher salt
- 1¼ c shredded cheese, gouda, swiss, or cheddar
- 4 tbsp butter
- 8 oz crimini mushrooms, thinly sliced
- 1 medium vidalia onion, thinly sliced
- 1½ c leftover ham, diced
- Position a rack in the center of the oven, then heat to 425°F.
- Whisk the eggs, heavy cream, and salt until smooth. Add the shredded cheese and whisk once more.
- Heat a cast iron skillet over medium high heat. Add 2 tbsp butter and heat until it melts then foams. Add the mushrooms, toss to coat in the fat, and saute until they release their water content and are golden brown around the edges, about 10 minutes.
- Push the mushrooms to one side of the pan. Add the remaining 2 tbsp butter and heat until it melts then foams. Add the onions to the butter. Saute, stirring occasionally, until the onions are soft, 6-7 minutes
- Add the ham to the skillet and toss until the mushrooms, onions, and ham are evenly distributed.
- Pour the egg mixture into the skillet, then give it a shake or use a spatula to distribute evenly among the filling. Continue cooking until the edges of the frittata are just starting to firm. Transfer to the oven and bake an additional 15-20 minutes, or until the eggs are cooked through and the center is slightly puffed.
- Remove the from oven (use oven mitts!) and rest five minutes. Slice into wedges and serve warm.