This cheesy ham and broccoli frittata is the kind of meal that works for breakfast, lunch, or dinner without any fuss. It comes together in just 25 minutes with simple ingredients you likely already have on hand. I make this one whenever I have leftover ham in the fridge and need something hearty and satisfying on the table fast.
The secret that makes this frittata stand out is cutting the cheddar into cubes instead of shredding it. Those little pockets of melted cheese throughout every bite make it truly irresistible. Pair that with tender blanched broccoli and savory chunks of ham, and you have a meal the whole family will request again. Your family will thank you!
Table of Contents
Ingredients for Ham and Broccoli Frittata
I always keep a few extra eggs on hand because this frittata is my go-to recipe when I need dinner on the table quickly. The quality of your cheddar really matters here, so I recommend choosing a sharp or medium block cheddar and cutting it yourself instead of buying pre-shredded.
- 1 teaspoon olive oil
- 1 small onion (or half a large onion, chopped)
- 1 crown fresh broccoli (florets separated) – I recommend cutting them into similar bite-sized pieces for even cooking
- 1.5 cups cooked ham (chopped) – a ham steak works great and gives you generous, hearty chunks
- 6 oz cheddar cheese (cut into small cubes, not shredded) – My preference is sharp cheddar for the best flavor payoff
- 9 large eggs
- 0.5 cup whole milk – In my experience, whole milk gives the eggs a creamier, richer texture than low-fat alternatives
- 0.75 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 0.125 teaspoon black pepper (or to taste)
Step-by-Step Instructions
I recommend reading through all the steps before you start since this frittata uses the stovetop and broiler at the same time and moves quickly once things get going.
Step 1: Add 5 cups of water and 2 teaspoons of salt to a small pot (this salt is separate from the frittata salt). Bring to a full rolling boil over high heat.
Step 2: Heat olive oil in an 11-inch cast iron skillet over medium heat. Add the chopped onion and cook for 5 to 8 minutes, stirring occasionally, until soft and translucent. Turn the burner off if the onions finish before you are ready.
Step 3: When the water reaches a rolling boil, add the broccoli florets. Cover immediately with a lid and set a timer for exactly 3 minutes. Do not lift the lid. When the timer goes off, drain right away into a colander. Do not rinse the broccoli.
Step 4: In a mixing bowl, whisk together the eggs, whole milk, 0.75 teaspoon salt, cayenne pepper, and black pepper until fully combined and slightly frothy.
Step 5: Move your oven rack to about 5 inches from the broiler flame and preheat your broiler to high.
Step 6: Turn the skillet burner back to medium. Spread the drained broccoli evenly over the cooked onions. Scatter the chopped ham on top, then distribute the cheddar cubes evenly across the surface.
Step 7: Make sure the pan is hot, then pour the egg mixture evenly over everything. Do not stir. Cook on the stovetop for 7 to 9 minutes until the edges look set and slightly pulled away from the sides of the pan.
Step 8: Transfer the skillet carefully to the broiler. Broil for 2 to 5 minutes, checking every single minute. The frittata is done when the top is golden brown and the center no longer jiggles when you shake the pan gently. Serve immediately straight from the skillet.
Perfect Pairings for Ham and Broccoli Frittata
This frittata is hearty and protein-rich on its own, but the right sides make it feel like a complete and well-rounded meal. Here are the best options for any time of day:
Mushroom Spinach Scrambled Eggs: If you are serving a larger brunch crowd, pairing this frittata with a simple egg side like this one fills out the table without competing with the bold cheddar and ham flavors.
Garlic Roasted Vegetables: A sheet pan of roasted vegetables adds color, texture contrast, and extra nutrients alongside the rich egg-based frittata. The slight char on roasted veggies pairs beautifully with the creamy cheese.
Light and Healthy Broccoli Pasta: For a dinner-style serving, a light pasta dish on the side adds satisfying carbs while keeping the meal balanced. The broccoli in both dishes creates a cohesive flavor theme.
30-Minute Broccoli Cheddar Soup: Serving a small bowl of broccoli cheddar soup alongside a slice of this frittata makes for a cozy, warming meal on colder days. The shared flavors of broccoli and cheddar tie the two dishes together perfectly.
Baked Feta Eggs: For a weekend brunch spread, this baked egg dish rounds out a table beautifully and appeals to guests who prefer a different egg style alongside the sliced frittata.
Leftovers and Make-Ahead Tips
Leftover ham and broccoli frittata stores well in an airtight container in the refrigerator for up to 4 days. I recommend letting it cool completely before covering and storing so it does not create steam and get soggy inside the container.
To reheat, place individual slices in a nonstick skillet over low heat for 3 to 4 minutes per side until warmed through. You can also reheat in the oven at 300 degrees F for about 10 minutes. I recommend avoiding the microwave if you want to preserve the texture since it tends to make the eggs rubbery.
Pro tip: This frittata is also great served at room temperature, which makes it a smart option for meal prep lunches throughout the week. Slice it into wedges, wrap individually, and grab one whenever you need a high-protein meal fast.
Conclusion
This ham and broccoli frittata proves that simple ingredients can make something genuinely impressive. Whether you serve it for breakfast, lunch, or dinner, it delivers big on flavor and protein with very little effort. Make it tonight and enjoy every cheesy, satisfying bite.
Cheesy Ham and Broccoli Frittata
Ingredients
Equipment
Method
- Add 5 cups of water and 2 teaspoons of salt to a small pot. Bring to a rolling boil over high heat.
- Heat olive oil in an 11-inch cast iron skillet over medium heat. Add the chopped onion and cook for 5 to 8 minutes until soft and translucent. Turn burner off if onions finish early.
- When water reaches a rolling boil, add broccoli florets. Cover immediately and set a timer for 3 minutes. Do not lift the lid. Drain into a colander immediately. Do not rinse.
- In a mixing bowl, whisk together the eggs, whole milk, 0.75 teaspoon salt, cayenne pepper, and black pepper until fully combined.
- Move the oven rack to about 5 inches from the broiler flame and preheat the broiler to high.
- Turn the skillet burner back to medium. Spread the drained broccoli over the cooked onions. Scatter chopped ham on top, then distribute cheddar cubes evenly across the surface.
- Make sure the pan is hot, then pour the egg mixture evenly over everything. Do not stir. Cook on the stovetop for 7 to 9 minutes until the edges are set.
- Transfer the skillet carefully to the broiler. Broil for 2 to 5 minutes, checking every minute. The frittata is done when the top is golden brown and the center no longer jiggles. Serve immediately.
