Savory Ham and Cheddar Zucchini Frittata

Ready in: 40 minutes · Serves: 6 · Technique: Baking · Storage: Up to 3 days in the fridge.

Quick Answer

This Ham and Cheddar Zucchini Frittata is a delicious and easy dish made by combining eggs, cheese, ham, and zucchini, then cooking it on the stove before baking for a fluffy texture.

As the holiday season approaches in bustling New York City, I find myself drawn to cozy, satisfying dishes that bring warmth to every gathering. The vibrant colors of zucchini at the farmer's market remind me of spring and summer's bounty, but with the crisp air setting in, it's the perfect time to elevate it into a hearty frittata. Today, I'm excited to share my take on a delicious Ham and Cheddar Zucchini Frittata, perfect for any holiday brunch or family breakfast-think Thanksgiving morning or that festive Christmas spread.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Perfect for holiday brunches and family breakfasts, bringing warmth to every gathering.
• Utilizes leftover holiday ham, making it resourceful and delicious.
• The balance of flavors from the salty ham and rich cheddar cheese creates a delightful dish.
• Versatile and can be served warm or at room temperature, accommodating any occasion.
• Simple step-by-step instructions make it easy to prepare, even for beginner cooks.

Ingredients

Here's what you need to make this delicious Ham and Cheddar Zucchini Frittata:

Egg Mixture

• 6 large eggs
• ½ cup milk
• 1 cup shredded cheddar cheese

Vegetables and Ham

• 1 medium zucchini, grated
• ½ cup diced onion
• 1 cup diced cooked ham

Cooking Essentials

• 1 tablespoon olive oil
• Salt and pepper, to taste

How to Make Ham and Cheddar Zucchini Frittata (Step-by-Step)

Follow these simple steps to create a delightful Ham and Cheddar Zucchini Frittata:

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C) to ensure your frittata bakes evenly and beautifully.

Step 2: Sauté the Onions

In a 10-inch cast-iron skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes, letting the sweet aroma fill your kitchen.

Step 3: Prepare the Zucchini

Grate the zucchini and wring it out in a clean kitchen towel to remove excess moisture. This step is crucial for avoiding a soggy frittata.

Step 4: Combine the Ingredients

In a large bowl, whisk the eggs and milk together until frothy. Stir in the shredded cheddar, diced ham, and prepared zucchini, seasoning with salt and pepper.

Step 5: Cook on the Stove

Pour the egg mixture into the skillet with the sautéed onions, stirring gently. Allow it to cook on the stove for about 5-7 minutes until the edges start to set.

Step 6: Bake in the Oven

Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the center jiggles slightly and the edges are golden brown.

Step 7: Let it Rest

After baking, remove the skillet from the oven and let the frittata cool for a few minutes before slicing. This helps it firm up, making it easier to cut and serve.

Common Mistakes to Avoid

• Not squeezing the zucchini: Moisture is the enemy of a great frittata. Be sure to remove as much water as possible.
• Skipping the pre-cooking step: Letting the frittata cook on the stove first ensures it has a lovely texture.
• Overbaking: Keep a careful eye on it while baking; overcooking can lead to a dry frittata.

Tips and Tricks for Success

• Serve warm or at room temperature for versatility.
• Customize it with other veggies or leftover turkey for added flavor.
• Make ahead by preparing the day before and reheating before serving.

Variations

• Swap ham for cooked bacon or sausage for a different protein.
• Use different cheeses like feta or pepper jack for a unique flavor.
• Add spinach or bell peppers for extra veggies.

How to Serve

• Slice into wedges and serve warm as a main dish.
• Pair with a light salad for a complete meal.
• Offer as part of a brunch buffet alongside pastries and fruit.

Make Ahead and Storage

• Make Ahead: You can prep this frittata the day before and simply reheat it in the oven before serving.
• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Reheating: Reheat slices in the microwave or pop them back in a skillet for a few minutes until warmed through.
• Freezing: Not recommended, as the texture may change when thawed.

Recipe Notes / What I Learned

In my journey through testing this frittata, I've discovered that the balance of flavors with the saltiness of the ham and the richness of the cheese can transform simple ingredients into something truly delightful. Additionally, this dish can be a delightful way to utilize holiday leftovers, making it not just delicious, but resourceful too!

Yield and Serving Size

Yield: 6 servings · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~280 calories · 18g protein · 4g carbs · 20g fat

Recipe by:

Elena SMITH

Savory Ham and Cheddar Zucchini Frittata

This Ham and Cheddar Zucchini Frittata is a delicious and easy dish made by combining eggs, cheese, ham, and zucchini, then cooking it on the stove before baking for a fluffy texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 6 large eggs
• ½ cup milk
• 1 cup shredded cheddar cheese
• 1 medium zucchini, grated
• ½ cup diced onion
• 1 cup diced cooked ham
• 1 Tbsp. olive oil
• Salt and pepper, to taste

Equipment

• 10-inch cast-iron skillet
• Large bowl
• Clean kitchen towel

Method

 

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
3. Grate the zucchini and wring it out in a kitchen towel to remove excess moisture.
4. In a large bowl, whisk the eggs and milk together until frothy. Stir in the cheddar, diced ham, and prepared zucchini, seasoning with salt and pepper.
5. Pour the egg mixture into the skillet with the sautéed onions, stirring gently. Cook on the stove for about 5-7 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, until the center jiggles slightly and the edges are golden brown.
7. Let the frittata rest for a few minutes before slicing for easier serving.

Notes

This Frittata can be served warm or at room temperature, making it versatile for any occasion. Remember to squeeze the zucchini to avoid a soggy texture!

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