top of page

Baked Ham and Vegetable Frittata 

Baked Ham and Vegetable Frittata 
What a lovely fresh basil and Greek yogurt topped frittata! It's filled with peas, onions, ham and cheese. This is an excellent choice for a holiday brunch but it also makes yummy biscuit or toasted English muffin breakfast sandwiches. Meal prep this on Sunday for a week of quick on the go breakfasts.
Baked Ham and Vegetable Frittata 
This recipe is very easy. Simply saute the vegetables and ham, top them with the herb, pea and egg mixture, then bake for 30- 40 minutes.
Baked Ham and Vegetable Frittata 
Isn't the color of these eggs amazing! They really look like that. My friend Sol brought these eggs to me. They feed their chickens leftover bits from processing fresh salmon caught from the Columbia River and the yolks are nearly red like the fish they are eating. These are seriously Omega 3 pumped up organic eggs.
If you don't have this kind of egg near you and you'd like your eggs to look like these add a 1/4 teaspoon of turmeric to the egg seasonings. It's really good for you too!

Do ahead tip: crack and season the eggs, prepare the ham, fresh vegetables to be sauteed, the cheese, the fresh herbs and peas the night before and store in airtight containers. 
In the morning, heat the pan, saute the ham and veggies, stir the herbs and peas into the egg mixture and pour it over the ham and vegetables in the pan. Pop it into a preheated oven for 30 - 40 minutes. Voila! Breakfast is served.
This baked frittata is versatile and absolutely beautiful. Topped with lots of fresh basil and Greek yogurt, it makes a great breakfast, brunch, lunch or dinner.
A Baked Ham and Vegetable Frittata serves 6-8 or try cutting it into smaller size squares and serve as an appetizer. The frittata can be served warm, cold or room temperature.
What a beautiful use of leftover holiday ham!
Baked Ham and Vegetable Frittata 

Baked Ham and Vegetable Frittata


12 eggs
2 cups shredded cheese ( I used mild cheddar and Monterrey jack)
3 1/2 cups diced cooked ham
1 large carrot julienne sliced or 1/4 inch diced
1/3 cup frozen peas, thawed
1/4 cup sliced scallion
1/4 cup sliced shallot
1/4 cup chopped fresh parsley
1 teaspoon pecan or canola oil

1 tablespoon of water
2 teaspoons herbs de Provence
2 teaspoons salt
1 teaspoon black pepper


Preheat an oven to 375 degrees.

Heat a very large skillet or paella pan to medium then add a teaspoon of pecan or canola oil and saute the shallots and julienne carrot for 3 minutes. Add the ham and saute for 2 more minutes.

Meanwhile, crack the eggs into a large bowl, season them with the herbs de Provence, salt, and pepper then whisk with them well with 1 tablespoon of water to combine.

Stir 1/2 the cheese, 1/2 the scallions, 1/2 the parsley and 1/2 the peas into the seasoned eggs then pour the egg mixture over the ham and vegetables in the skillet.

Allow the frittata to cook on the stove top for a few minutes until the edges begin to firm up then carefully place it in the preheated oven for 30-40 minutes.

When the top is set and starting to turn golden, remove the frittata from the oven and sprinkle with the rest of the cheese. Return the frittata to the oven for 3 more minutes.


Remove the frittata from the oven once more and garnish with fresh basil, the rest of the parsley, scallions and peas and a healthy spoonful of Greek Yogurt. Serve warm, chilled or at room temperature.

Add a Title
Add a Title
Add a Title
Add a Title
Add a Title
Add a Title
bottom of page