This luscious Mediterranean ham and cheese frittata is perfect for a delightful all-day meal. With a combination of ham, cheese, eggs, and vegetables, this one-skillet meal is not only satisfying but also an excellent option for meal prepping.
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Why this recipe works
The list is quite long. Take a look!
Flavorful ingredients: Mediterranean cuisine is known for its bold and aromatic flavors. The combo veggies-herbs-eggs-cheese-ham can infuse your frittata with a delightful blend of savory, aromatic notes.
Nutritional value: Vegetables are the king of the Mediterranean way of eating. This recipe uses a good quantity of fresh vegetables, and herbs, combined with top-quality protein like eggs and ham. Undeniably, it is an excellent nutritious choice, rich in protein, vitamins, and minerals.
Simplicity: Frittatas are easy to prepare. It is a one-pan meal that comes together quickly that’s why it is ideal for busy mornings and convenient for mid-week dinner.
Meal prep friendly: Make it ahead of time for convenient meal prep throughout the week. It reheats so well.
Versatility: It is one recipe that allows you to adapt it to your taste and what you have on hand/fridge/pantry. It can easily be a clean-out-the-fridge weeknight dinner or brunch recipe. Check out the “substitutions & variations” section below for more ideas.
Bottom line, if you like bold flavors in a nutritious and easy-to-prepare meal, this Mediterranean ham and cheese frittata.
Substitutions and variations
What I mostly love about frittatas is the possible variation in ingredients. It is a highly adaptable recipe to everyone’s taste and extremely convenient for picky eaters.
Additionally, the recipe's flexibility allows me to adjust the cost of the ingredients, making it as affordable or as indulgent as I want.
In Greece, for example, ham and local sausages (called loukanika) are cheaper than any other imported or local artisanal sausages. There is a huge and delightful variety of Greek cured meat and almost every region has its product, (many of them labeled PDO – Protected Designation of Origin). Unfortunately, these artisanal products are usually expensive even in Greece, and very difficult to find abroad.
Here are some ideas for substitutions. I also “cooked up” a list with veggie combos according to seasons. Love to give you ideas for your frittatas.
Meat
Honestly, I cannot think of any meat that isn’t suitable for this frittata. However, it’s a good practice to read the labels before purchasing them. We need simpler ingredient lists and less processing. Additionally, moderation is key when consuming processed meats, as excessive consumption has been associated with certain health risks.
My suggestions are good quality artisanal ham, sausage, pancetta, and jamon. By saying “Good quality”, I mean expert craftsmanship often practiced for generations and carefully selected ingredients.
Greek cured meat (charcuterie)
If you want to taste Greek cured meats, go to a local Greek or Mediterranean deli (or online) and ask for:
Greek sausage (loukaniko): It is easier to find it. Huge varieties so I would suggest asking for “horiatiko loukaniko” (probably labeled like “village Greek sausage” or “traditional Greek sausage”). My most favorite of all is the leek-orange combo. Unique. Highly recommended. To die for.
Apaki: My love for Cretan food (and, pretty much, everything about Crete) is well-known (check out my traditional Cretan recipes like this Cretan style pancakes, this pumpkin appetizer, this pumpkin stew, and this barley rusk salad).
That being said, apaki is coming for Crete and it is an amazing product. It has a smoky, savory, and slightly tangy taste. It is made from smoked pork, often pork tenderloin, and marinated in a mixture of wine, vinegar, and herbs before being smoked and air-dried.
Syglino: A special cured meat from Mani, Peloponnese. Pork meat is smoked with aromatic herbs over firewood and then boiled in pots with wine, spices, and oranges. The meat is preserved in clay pots using extra virgin olive oil or ‘glina’ (pork fat) for preserving it. Exceptional cured meat for a frittata.
Louza: It is cured pork seasoned with a wide variety of herbs and spices. This product comes from the Cyclades islands. Almost every island produces its own “louza” version but the most popular are from Myconos and Tenos. I assure you that they are all exquisite.
Greek prosciutto: Yeap, there is Greek prosciutto and comes from Evritania area (mainland Greece). Another unique product. Do you want to see if it is better than the Italian? Well, it is deliciously different. Here is your answer.
Corfu's salado and noumboulo: The first is salami and the second is a kind of prosciutto. Both products are made on the island of Corfu. Ask for them. Maybe you are lucky to find them in a well-stocked Greek deli. You never know.
Veggies
Following the seasons and their fresh products, here are some veggie-combo ideas for your frittatas. Combine them with special cured meat and the cheese of your preference.
Winter veggie combos
Spinach-feta cheese-spring onions
Spinach and sun-dried tomatoes
Mushrooms-thyme-garlic
Roasted winter squash-rosemary-garlic
Leek-spring onion-goat cheese
Fall veggie combos
Butternut squash-sage
Mushroom-garlic-cherry tomato
Sweet potato-caramelized onion
Brussels sprouts and pancetta (or any other cured meat)
Spring veggie combos
Leek-asparagus-dill
Cherry tomatoes-basil-mozzarella
Spring onions-fava beans
Spinach-artichoke hearts-dill
Summer veggie combos
Tomatoes-feta cheese-oregano
Tomatoes-olives-feta cheese-red peppers
Eggplant-roasted red pepper
Zucchini-corn
Peas-tomato-dill
I hope to inspire you enough.
Cheese
Probably I am not the right person to give you suggestions for cheese because obviously and undoubtedly it will be Greek (lol).
So, if you don’t like or cannot find kefalotyri, use your favorite hard cheese or the one you have in your fridge right now. Feta included.
Meal prepping
An extremely convenient recipe. There are two paths to handle meal prepping for this recipe: you can either prepare the whole egg-cheese-meat-veggies mixture or you can just cut the veggies.
Whatever you choose, it’s essential to prioritize food safety. So keep in mind that it is essential to store the egg mixture or veggies in an airtight food container in the refrigerator at a temperature of 40°F (4°C) or lower to prevent a harmful bacteria “party”.
Additionally, I wouldn’t leave the egg mixture in the fridge for an extended period. Eggs can start to break down over time, affecting the texture and quality of the frittata when cooked. Therefore, keep the egg mixture in the fridge overnight. When you’re ready grease an ovenproof skillet or baking dish, pour the pre-mixed egg mixture into the skillet or baking dish, and bake in a preheated oven. Done!
Ingredient shopping list
Assuming that you want to make this post's recipe, you are going to need:
Ham: I used ham steaks. If you have ham slices or any leftovers from other dinners, use that instead!
Cheese: Use the cheese of your choice. I used Greek kefalotyri but any kind will work nicely.
Veggies: For this frittata, I went for red bell peppers, mushrooms (white buttons, the most common variation), spring onions (the white part for the frittata mixture and the green part for the topping), and some tomatoes for topping (if desired).
Veggies add flavor, stretch the meal, and keep us healthy. Up to 3 cups of raw sliced or cubed veggies are enough to get the desired outcome.
I would recommend precooking the veggies before adding the egg mixture. It takes like 5 minutes to bring out their best qualities. Instead of sautéing, you could roast or even steam them, which are more time-consuming but an option as well.
Eggs: Use large eggs to stretch the meal. Use eggs plus egg whites for extra protein intake and a lower-calorie meal.
Milk: I prefer full-fat milk to get the creamiest texture possible. I wouldn’t recommend either 2% or skim milk because the frittata gets watery. If you don’t want to use full-fat milk, I would suggest omit it. You will be surprised by the outcome: not so creamy and eggier which I personally enjoy.
How to make ham and cheese frittata
Time needed: 40 minutes
- Prepare the ingredients
- Place them near the stove
- Saute the veggies
- Add the rest of the ingredients
- Spread the cooked veggies across the bottom of a baking dish. If you use an oven-safe skillet spread them evenly.
- Pour the egg, milk, and cheese mixture over the vegetables, then gently shake the dish to ensure the mixture is evenly distributed. Arrange the tomato or cherry tomato slices on top (optional) and bake.
(Follow the same instructions if you use an oven-skillet skillet).
How to serve this frittata
It smells amazing, isn’t it? Serve it for breakfast or brunch but, honestly, frittatas are an all-day meal. Complete the meal with a refreshing salad for extra vegetable consumption. I propose all kinds of green salads, this cabbage salad for winter and of course Greek salad for summer. Add a piece of homemade whole-wheat bread and/or pita and your meal is ready!
How to store and freeze
Store: This frittata will keep well for a couple of days in the fridge. In summer I serve it at room temperature, except for my younger son who wants his meal extra hot all year long. For him, I gently warm his slice in the oven (you may use a microwave too).
Freeze: My experience and taste suggest that frittatas don’t freeze well. The texture is all wrong like watery and rubbery altogether.
Alternatively, If you’re looking for a good freezer recipe with eggs or Greek breakfast recipes, check out my traditional pies like this amazing spinach pie, this zucchini pie, this flour pie, and this savory pumpkin pie.
More Mediterranean egg recipes
Eggs play a starring role in the heartwarming flavors of Greek gastronomy. Their presence embodies the essence of hospitality and the Mediterranean’s love for simple, wholesome ingredients that burst with flavor and tradition.
From the iconic Greek omelet known as “kagianas,” where eggs are whisked with tomatoes, and feta cheese, to the beloved “avgolemono” soup, featuring a velvety lemon-egg broth, eggs add richness and creaminess to countless recipes.
These recipes are a tiny ode to eggs and are highly recommended:
If you find fresh asparagus (I am obsessed with asparagus) do yourself a favor and make this asparagus frittata.
If you want a different version of the above frittata make these asparagus eggs with whipped feta cheese (have I told you lately about my asparagus obsession? lol) for an impressive brunch or meal.
Maybe you want to taste this traditional Greek pasta topped with a fried egg that will be the easiest and tastiest pasta you’ve ever tasted.
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Mediterranean ham and cheese frittata and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Mediterranean Ham and Cheese Frittata
Ingredients
- 12 large eggs (or less egg and more eggwhites)
- 3 tablespoons full-fat milk
- 1 pound (450g) deli ham, diced
- 1 cup (about 120g) hard cheese (kefalotyri, parmesan, pecorino, grana padano, gouda, feta, etc), cubed or grated
- 3 spring onions, only the white part, finely chopped
- 2 cups (180-200g) white button mushrooms, sliced
- 1 cup 1 big or 2 small bell peppers, cubed
- 3 tablespoons olive oil
- Salt and black pepper, to taste
For Topping
- 3 spring onions, the green part, finely chopped
- 1 small tomato or cherry tomatoes, sliced (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Crack an egg into a small bowl, check if it is good, and then add it into a medium bowl. Repeat for all the eggs.
- Add the milk and whisk until the egg yolks and whites are blended. Add the cheese, and season with salt and pepper. Set aside.
- In a 12-inch (30cm) cast iron skillet (or any other large skillet), warm the olive oil over medium heat until lightly shimmering. Add the chopped spring onions (the white part) and stir until softened. Proceed with the peppers and the mushrooms. Cook for a few minutes, stirring occasionally, until the vegetables are tender enough. Season with salt, to taste.
Instructions for baking dish/casserole
- Lightly grease a 9x13-inch (23x33cm) baking dish with olive oil. Evenly spread the cooked vegetables across the bottom of the dish. Pour the egg, milk, and cheese mixture over the vegetables, then gently shake the dish to ensure the mixture is evenly distributed.
- Arrange the tomato or cherry tomato slices on top (optional). Place the baking dish on the middle rack of a preheated oven at 350°F (180°C) and bake for approximately 20 minutes, or until the center is set.
- To check for doneness, insert a knife into the center. If it comes out clean, remove the dish from the oven. Garnish with sliced spring onion greens or your preferred herbs before serving.
Instructions for oven-safe skillet
- Pour the egg-milk-cheese mixture over the cooked vegetables into the skillet. Shake gently to distribute the mixture evenly across the pan.
- Top with the tomato or cherry tomato slices (optional). Bake at 425°F (200°C) for 10 to 15 minutes, until set in the center. Use a knife to check the center and if it comes out clean remove the skillet from the oven. Garnish with spring onions (the green part) or the herb of your choice.
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