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.
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, 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 of those recipes that allow 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 meal, along with a meal easy to prepare go for this Mediterranean ham and cheese frittata.
SUBSTITUTIONS & VARIATIONS
What I mostly love about frittatas is the possible variation in ingredients. Highly adaptable recipe to everyone’s taste and extremely convenient for picky eaters. The version I propose is preferred by my clan but I take into account the cost as well.
For example, in Greece, ham and local sausages (called loukanika) are cheaper than any other imported or local breakfast meat. There is a huge and delightful variety of Greek cured meat and almost every region has got its own 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.
Honestly, I cannot think of any meat that isn’t suitable for this frittata. However, it’s a good practice to read the labels and choose products with 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: good quality artisanal ham, sausage, pancetta, jamon. By saying “Good quality”, I mean expert craftsmanship often practiced for many 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 to ask 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.
If you are so lucky to find it, go for it.
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 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.
Every autumn, its preparation is a big social event because lots of families make their own apaki and they invite their friends and family to join them. This is the perfect excuse to eat and drink till dawn. Between numerous shots of raki (local spirit) and endless mezze dishes, they prepare the meat to be placed near the fireplace for the smoking procedure.
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. By far, my favorite cured meat for a frittata.
It is cured pork seasoned with a wide variety of herbs and spices. This product is coming from the Cyclades islands. Almost every island produces its own “louza” version but the most popular are from Myconos and Tenos. Don’t make me choose. I assure you that they are all exquisite.
Yeap. Greek prosciutto 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 a salami and the second one 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.
Following the seasons and their fresh products, here are some veggie-combo ideas. 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
Roasted winter squash-rosemary-garlic
Leek-spring onion-goat cheese
Fall veggie combos
Sweet potato-caramelized onion
Brussels sprouts and pancetta (or any other cured meat)
Spring veggie combos
Spring onions-fava beans
Summer veggie combos
Tomatoes-olives-feta cheese-red peppers
Eggplant-roasted red pepper
I hope to inspire you enough.
Probably I am not the right person to give you suggestions for cheese because obviously and undoubtedly they 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.
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 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 and when you’re ready to make the frittata, simply remove the container from the fridge. 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 my choice of meat-cheese-veggie frittata, you are going to need:
I used ham steaks for this recipe. If you have ham slices or any leftovers from other dinners, use that instead!
Use the cheese of your choice. I used Greek kefalotyri but any kind will work nicely.
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).
I want my frittatas to have tons of vegetables. 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.
Use large eggs to stretch the meal. Use eggs plus egg whites for extra protein intake and a lower-calorie meal.
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 more eggy which I personally enjoy.
HAM AND CHEESE FRITTATA: THE RECIPE
For making my frittatas I precook (sautéing) the veggies on the stovetop and then for baking I assemble them in a baking dish.
This is my method because I don’t have a cast iron oven-safe skillet. I know I really need one. It is not only the convenience of the one-pot cooking (which is great, to say the least) but cooking and baking using cast iron cookware gives the best well-cooked and delicious outcome.
No matter the baking method (oven-safe skillet or baking dish) you choose, I’ve got you covered. So read on the step-by-step guide:
Gather the ingredients and slice or cube them according to instructions.
To make the egg mixture, crack each egg into a separate bowl before adding it to the main mixture. This way, if you encounter a bad egg, it won’t spoil the entire batch.
Place all the ingredients on the stovetop or near you and heat a big cast iron, non-stick, or any other skillet to medium-high heat. Add olive oil.
Add the veggies: first the spring onions, then the peppers, and the mushrooms. Cook until softened. Add salt and pepper to taste.
Add the ham and stir for a couple of minutes.
From here, there are two ways:
a) If your skillet isn’t oven-safe, add the veggie-ham mixture to a baking dish (see the photo below).
b) If your skillet is oven-safe, just proceed to the next step.
Prepare the egg mixture: just stir the milk and the cheese in the egg mixture.
a) If your skillet isn’t oven-safe, add the egg-milk-cheese mixture to the baking dish (see the photo below).
b) If your skillet is oven-safe add the egg-milk-cheese mixture to the skillet.
Top with sliced tomatoes (optional).
Bake the frittata in a preheated oven (not the broiler) for about 15- 20 minutes (see the recipe card for more instructions), or until just set in the center. To be sure, check with a knife. The eggs will naturally expand and puff up during the cooking process. If they deflate a little bit, there is no reason to worry.
Garnish with the green part of the spring onions.
MY HAM AND CHEESE FRITTATA IS READY! NOW, WHAT?
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!
WHAT ABOUT LEFTOVERS?
STORAGE & REHEATING
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. For him, I gently warm his slice in the oven (you may use a microwave too).
FREEZING & REHEATING
According to my experience and taste, frittatas don’t freeze well. The texture is all wrong like watery and rubbery altogether. My husband said it was ok. Well, I guess it is up to you.
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 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 it 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.
Mediterranean ham and cheese frittata
- 12 large eggs (or less egg and more egg whites)
- 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
- 3 spring onions, the green part, finely chopped
- 1 small tomato or cherry tomatoes, sliced (optional)
- Preheat the oven to 350°F/degrees Fahrenheit (180°C/degrees Celsius).
- 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 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
- Use olive oil to grease a 9x13-inch ( 23x33cm) baking dish. Stir the cooked vegetables into the pan and shake lightly to cover evenly all its surface. Pour the egg-milk-cheese mixture into the pan and shake it gently to distribute the mixture evenly.
- Top with the tomato or cherry tomato slices (optional). Place the pan in the middle rack of the preheated oven and bake at 350°F/degrees Fahrenheit (180°C/degrees Celsius) for 20 minutes, until just set in the center. Use a knife to check the center and if it comes out clean remove the dish from the oven. Garnish with spring onions or the herb of your choice.
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). Transfer the frittata to the oven. Bake at 425°F/degrees Fahrenheit (200°C/degrees Celsius) for 10 to 15 minutes, until just 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 or the herb of your choice.