Fresh Herb, Ham and Goat Cheese Frittata

Overhead view of a ham and cheese frittata with goat cheese and fresh herbs in a cast iron skillet, served with a bowl of fresh fruit, a jar of green herb sauce, and a blue floral plate with gold forks—perfect for a make-ahead brunch.

Fresh Herb, Ham and Goat Cheese Frittata

This ham and cheese frittata is loaded with smoky ham, creamy goat cheese, Greek yogurt, and fresh herbs. It’s light, flavorful, and perfect for brunch or a make-ahead breakfast! The egg mixture can be prepped the night before and baked in the morning making it great for guests or easy meal prep.

Prep Time25

Cook Time25

Total Time50

Course: Breakfast, Brunch, Lunch, Meal Prep, Picnic

Cuisine: American, Italian, Italian-American

Keyword: , make-ahead breakfast dish, easy frittata recipe, egg frittata, frittata with Greek yogurt, goat cheese frittata, ham and cheese frittata

Servings:

Calories: 235kcal

Author: Chris Scheuer

Ingredients

To prep the pan:

1 teaspoon extra virgin olive oil for greasing the pan

For the frittata:

1 tablespoon butter I use salted butter
1 tablespoon extra virgin olive oil
1 medium shallot finely chopped
1 medium yellow bell pepper diced small
4 ounces smoky ham diced into ¼-inch pieces
10 large eggs
¾ cup Greek yogurt I use whole milk yogurt
1 cup grated Mozzarella cheese preferably whole milk
2 tablespoons finely chopped fresh chives
¼ cup loosely packed fresh basil leaves roughly chopped
½ teaspoon kosher salt I use Morton's kosher salt
¼ teaspoon freshly ground black pepper
¼ cup crumbled goat cheese about 2 ounces

US Customary - Metric

Instructions

For the prep:

Preheat the oven to 350˚F. Grease a 10-inch oven-safe nonstick skillet with 1 teaspoon of olive oil using a paper towel to coat the surface.1 teaspoon extra virgin olive oil
In a large bowl, whisk together the eggs and the Greek yogurt until well combined. Add the Mozzarella, chives, basil, salt, and pepper and stir well. Set aside.10 large eggs, ¾ cup Greek yogurt, 1 cup grated Mozzarella cheese, 2 tablespoons finely chopped fresh chives, ¼ cup loosely packed fresh basil leaves, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper

For the frittata:

Heat the skillet over medium-low heat. Add the butter and olive oil and swirl to coat the pan.1 tablespoon butter, 1 tablespoon extra virgin olive oil
Add the shallot and sauté for 2-3 minutes until softened. Add the bell pepper and cook for another 1-2 minutes.1 medium shallot, 1 medium yellow bell pepper
Stir in the diced ham and cook for 1 minute. 4 ounces smoky ham
Pour the egg mixture over the ham and veggies. Stir gently to distribute the ingredients evenly. Cook over medium heat until the edges begin to set and the center is still loose, about 4-6 minutes.
Sprinkle the crumbled goat cheese over the top. ¼ cup crumbled goat cheese
Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set in the center.
Let rest for 5 minutes before slicing. Serve warm or at room temperature.

Notes

Cafe Tips for making this Ham and Cheese Frittata

You can prep the egg mixture and veggies the night before and refrigerate it until ready to bake.
Leftovers reheat well and are delicious chilled or at room temperature.
Feel free to substitute other herbs (like thyme, oregano or parsley) or other cheeses (like feta, Gouda, Havarti or cheddar) if desired.
We love using smoky ham for this ham and cheese frittata, but any cooked ham will work, leftover holiday ham, deli ham, or even prosciutto or pancetta for a saltier kick.
Feel free to toss in sautéed mushrooms, spinach, kale, or even leftover roasted veggies. Just make sure to cook off excess moisture before adding them to the frittata.

Nutrition