Why You’ll Love This Ham and Potato Frittata
If you’re looking for a simple yet satisfying meal that works any time of day, this Ham and Potato Frittata deserves a permanent spot in your recipe collection.
I’m obsessed with how versatile it is—perfect for breakfast, lunch, or those nights when dinner needs to happen fast.
What’s not to love? It transforms basic ingredients into something special. The savory ham, tender potatoes, and melty reduced-fat cheese create the perfect balance of flavors.
And can we talk about how impressive it looks when it comes out all puffy and golden?
Trust me, your family will think you spent hours in the kitchen.
What Ingredients are in Ham and Potato Frittata?
This ham and potato frittata is a perfect example of how simple, everyday ingredients can transform into something absolutely mouthwatering. I love recipes that don’t require a special trip to the store, and chances are, you already have most of these ingredients tucked away in your refrigerator or pantry.
The combination of savory ham, hearty potatoes, and creamy eggs creates a dish that’s both satisfying and flavorful—perfect for any meal of the day.
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 3/4 cup lean diced ham
- 1 1/2 cups diced cooked new potatoes
- 2 cups fat-free egg substitute
- 1 cup reduced-fat cheddar cheese or Monterey Jack cheese
- Nonstick cooking spray
What I appreciate most about frittata ingredients is how flexible they can be.
No green peppers on hand? Red or yellow bell peppers work beautifully too. Want to make this a bit more indulgent? You could always use whole eggs instead of egg substitute—about 8 large eggs should do the trick.
And while the recipe calls for reduced-fat cheese, feel free to use whatever variety you have available.
The beauty of cooking at home is making these little adjustments that suit your taste preferences and what’s actually in your kitchen.
How to Make This Ham and Potato Frittata
Making this frittata couldn’t be simpler, and it all happens in one skillet—my kind of cooking! Start by coating a 10-inch nonstick ovenproof skillet with nonstick cooking spray. Add 1/3 cup chopped onion, 1/3 cup chopped green bell pepper, and 3/4 cup lean diced ham to the skillet and place it over medium-high heat. Cover the skillet and cook for about 3 minutes, stirring occasionally, until those onions and peppers begin to soften and release their wonderful aromas.
Next, add 1 1/2 cups diced cooked new potatoes to the skillet and stir everything together. Reduce the heat to medium, cover again, and cook for just 1 minute to heat the potatoes through.
Then comes the magic moment—reduce the heat to low and pour 2 cups of fat-free egg substitute over the entire mixture. This is where patience pays off. Cover the skillet and let it cook undisturbed for about 10 minutes, or until the eggs are almost set but still slightly jiggly on top.
While it’s cooking, I like to preheat the broiler and wrap the skillet handle in aluminum foil to protect it from the broiler’s intense heat. Once the eggs are nearly set, sprinkle 1 cup of reduced-fat cheddar or Monterey Jack cheese over the top, and pop the whole thing under the broiler for about 3 minutes.
The broiler will finish cooking the top of the frittata and give the cheese that irresistible golden-brown finish. Who doesn’t love that perfect cheese pull when you serve the first slice?
Ham and Potato Frittata Substitutions and Variations
Looking to customize this frittata with ingredients you already have on hand? This recipe is incredibly versatile. Swap ham for bacon, sausage, or leftover chicken—or go meatless with extra veggies. No cheddar? Try Swiss, feta, or goat cheese for a tangy twist.
I often throw in whatever veggies need using up—spinach, mushrooms, tomatoes, or zucchini all work beautifully. Sometimes I add fresh herbs like chives, basil, or dill.
For a spicier version, mix in diced jalapeños or a dash of hot sauce. Trust me, it’s hard to go wrong with this forgiving dish.
What to Serve with Ham and Potato Frittata
While a frittata can certainly stand on its own as a meal, pairing it with complementary sides elevates the dining experience from simple to special.
I love serving a crisp green salad with a light vinaigrette dressing to balance the richness of the eggs and cheese. Fresh fruit also works beautifully—think juicy melon slices or berries for a sweet contrast.
For brunch gatherings, I add crusty sourdough toast or warm croissants.
And when I’m feeling fancy? A small cup of tomato soup alongside makes everyone think I’ve put in way more effort than I actually did. Clever, right?
Final Thoughts
Beyond the perfect sides to accompany your frittata, I’ve come to believe that this humble ham and potato creation deserves a special place in every home cook’s repertoire.
It’s truly the epitome of versatility – breakfast, brunch, lunch, or dinner, it never disappoints.
I’ve made this dish countless times, sometimes with leftover Easter ham, other times with deli slices in a pinch.
The beauty lies in its adaptability and forgiving nature.
Not quite photogenic enough for Instagram? Who cares when it tastes this good.
Ham and Potato Frittata
Ingredients
Equipment
Method
- Preheat your oven broiler and prepare a 10-inch nonstick ovenproof skillet by coating it with nonstick cooking spray.
- Add 1/3 cup chopped onion, 1/3 cup chopped green bell pepper, and 3/4 cup lean diced ham to the skillet. Place the pan over medium-high heat, cover, and cook for about 3 minutes until the onions and peppers begin to soften and release their aromas.
- Stir in 1 1/2 cups of diced cooked new potatoes and reduce the heat to medium. Cover and cook for an additional 1 minute to heat the potatoes through.
- Reduce the heat to low and pour 2 cups of fat-free egg substitute evenly over the mixture. Cover the skillet and cook undisturbed for about 10 minutes, or until the eggs are almost set but still slightly jiggly on top.
- While the eggs are cooking, preheat your broiler fully and wrap the skillet handle in aluminum foil to protect it from the heat.
- Once the eggs are nearly set, sprinkle 1 cup of reduced-fat cheddar or Monterey Jack cheese over the top, then place the skillet under the broiler for about 3 minutes until the cheese is melted and golden brown.
- Remove from the oven, let it cool for a minute, and serve your delicious ham and potato frittata warm.
