ThisHam and Cheddar Frittata Squares Recipe has been sponsored by Eggland's Best, however, all opinions expressed here are my own.
There are certain flavors that I love putting together. Peanut butter and chocolate (obviously!), lemon and blueberries, and my all time favorite is ham and cheddar cheese. With an absolute abundance of fresh herbs in the garden right now, I decided to whip up a ham and cheese frittata recipe with fresh herbs. However, instead of doing a traditional frittata, I cooked it in an 11 x 7 pan in the oven which made it incredibly fast and easy. I am all about fast and easy!
Table of Contents
What is the difference between an omelette and a frittata?
So, what is a frittata exactly? And how is it different than an omelette? Basically, the filling is mixed into the egg mixture when you make a frittata. When making an omelette, those filling ingredients get tucked into the middle.
Also, an omelette tends to only feed one person. Frittatas are usually larger and can be cut into serving sized pieces. That is why I love making this frittata recipe for dinner. One pan will feed the whole family! If you want seriously easy cleanup, try making this in a frittata pan.
Frittata filling ideas
A lot of the frittata recipes I see contain onions and vegetables. That's great, however, I find that those ingredients tend to make my final results a bit too 'wet' for my liking. The fresh herbs, however, give this frittata squares recipe lots of flavor and a dash of color without adding to the moisture level of the final dish.
Love this frittata squares recipe? Try these egg recipes too!
Breakfast Stuffed Arepa Recipe with Egg, Bacon, Avocado and Baby Greens
Italian Baked Spinach and Egg Recipe with Parmesan Cheese
Southwestern Quinoa Egg Breakfast Bowl Recipe
The types of herbs you choose to add to your frittata are totally up to you. I have been planting and pruning herbs like crazy for the last few weeks. They absolutely LOVE the cool spring temperatures and I have already dehydrated several batches to save for use this winter. If you are a foodie, you really need to start growing your own herbs. It will save you a ton of money at the grocery store and the flavor is so much better than the dried stuff!
I used a glass 11 x 7-inch pan to cook this frittata squares recipe. It was the perfect size but if you don't have one, you will have to play around with cooking times for a different size pan. Basically, you want your frittata to be starting to brown on top and the center should not be jiggly anymore.
Once it is set and golden brown, you know it is cooked through. I chose to line mine with parchment paper to make sure it came out nicely but as long as you grease the pan, I don't think you need the paper. Let your oven baked frittata sit at room temperature for 10 to 15 minutes to set before you cut it.
How do I know when my frittata is done?
Deciding how long to cook a frittata is a bit of an art. If you cook it too long, you end up with a frittata that is tough and rubbery rather than light and fluffy. Cook the frittata in the oven just long enough for the edges to set and firm up. You want the center to still be slightly jiggly. Check out The Incredible Egg for tips on making frittatas.
How long does a frittata last?
Frittata leftovers are a blessing for busy weeknights! Seriously! Cooked eggs last several days in the refrigerator. This is the perfect egg recipe to make on the weekend when you have some free time. Then, just heat up leftover frittata squares every morning for a high protein breakfast for busy mornings. How do you reheat a frittata in the oven? Just wrap it in foil and warm it in the oven at 300°F for 20 to 25 minutes. Just enough time for you to hop in the shower and do your hair!
Ham and Cheddar Frittata Squares Recipe with Fresh Herbs
Yield: 6 to 8 servings
Ham and Cheddar Frittata Squares Recipe with Fresh Herbs
Need an easy frittata recipe? Try this Ham and Cheddar Frittata Squares Recipe with Fresh Herbs. This is a simple and filling egg recipe everyone will love!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Ingredients
10 Egglands Best Eggs
⅓ cup half and half
1 cup shredded cheddar cheese
1 ½ cups diced ham
2 cloves garlic, minced
2 tablespoon olive oil
3 to 4 tablespoon fresh herbs, finely minced
salt and pepper to taste
Instructions
In a saute pan, heat the olive oil over medium heat. Toss in the ham and garlic and saute on medium-high heat 3 to 4 minutes until heated through. Remove from heat.
In a large bowl, beat the eggs and half and half. Salt and pepper as desired. Go light on the salt since the ham and cheddar will be salty.
In a 11 x 7 greased, glass pan, layer the ham on the bottom, then the cheddar cheese, then the herbs. Pour the egg mixture over the tops and spread gently with a wooden spoon to mix.
Bake in a 350 degree F oven for 30 to 35 minutes or until top is lightly browned and center is firm.
Remove from the oven and let cool on a wire rack slightly before cutting and serving. Sprinkle with more herbs to serve.
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.
A cooked frittata will stay good in the fridge for up to four days. Make sure to place the eggs in an airtight container to ensure they stay fresh. And if you plan to freeze your cooked frittata, it will stay good in the freezer for up to three months.
Skip the made-to-order omelets (always skip the made-to-order omelets) and go with this simple frittata recipe. Far less fussy than some other egg dishes, frittatas taste just as good cold, room temperature, or warm; and can be packed with just about anything: Chickpeas? Sure.
The Frittata (Italian) and the Tortilla (Spanish) are very similar. The main difference between them seems to be how the eggs are finished. Both begin with the filling and the eggs, cooked on a hob in a frying pan. The frittata is traditionally finished in the oven and the tortillas are flipped and finished on the hob.
So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!
According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.
I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.
Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
Frittatas hold up well for two days after baking, or you can prepare the egg mixture two days ahead of time and store in the fridge in a container with a tight fitting lid until you're ready to bake. You can also prepare your cooked veggies ahead of time.
The best side dishes to serve with frittata are mixed green salad, garlic bread, waffles, cinnamon rolls, bagel bites, biscuits, potato rosti, roasted vegetables, fresh fruit salad, grilled asparagus, tomato and mozzarella salad, home fries, and quinoa tabbouleh.
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes.
Try it in this recipe (one of my personal go-to's for an easy weeknight dinner), or customize it using my formula below. I prefer to use Greek yogurt, but any full-fat plain yogurt will do. In fact, crème fraiche, sour cream, or whole milk are also good substitutes in a pinch.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined. Add the milk or water, and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.
Do you add milk to an omelette? Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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