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.
This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.
What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.
To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa. For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.
I used heavy cream but your can use full=fat yogurt, sour cream, or ricotta. Pre-cook your vegetables, and use a lot of them. Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won't be fully cooked by the time the eggs are done.
Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.
The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas.
The Ultimate Meat Lovers' Frittata is an easy egg recipe that's great for breakfast, lunch, dinner, or anything in between! Eggs are whisked together with cream, then combined with the “big 3” breakfast meats: sausage, ham, and bacon to create a hearty, protein-filled entree for the biggest of appetites!
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.
While there may or may not be additional ingredients, such as cubed potato, such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly cooked egg mixture before it is folded, as in an omelette.
Since dryness leads to dense, chewy eggs, this is a chance to boost your eggs with some extra moisture. Adding approximately 1 tablespoon of liquid per egg—milk or cream are delicious, but water works, too—will help create steam and keep the scrambled eggs moist.
It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.
Use the right number of eggs: If you underfill or overfill your skillet, the texture of the frittata may be compromised. Thin frittatas easily overcook; thick ones may cook too long on the outer edges before the inside is set. That leaves you with an eggy, spongy dish.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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