Ham Potato cheese Frittata

Ham Cheese and Potato Frittata

Three popular ingredients make this big baked omelette a crowd pleaser. This Ham Cheese and Potato Frittata makes a filling breakfast, brunch or breakfast-for-dinner meal.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 - 9 inch frittata
Author Paula Jones


  • 2 cups diced hashbrown potatoes thawed. I used the kind with onions and peppers.
  • 1 cup ham diced
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup plain Greek yogurt you may use sour cream
  • 2.5 ounce brie cheese cut into cubes
  • 1 tablespoon vegetable oil.
  • garnish with green onions and tomatoes if desired


  • Heat 9 inch saute pan or skillet on medium heat. This pan needs to be non-stick and oven proof.
  • Heat oven to 375 degrees fahrenheit.
  • Add oil to pan, when hot add potatoes to pan and cook until heated.
  • Add ham, salt and pepper and heat.
  • In a bowl, whisk eggs with yogurt.
  • Pour egg mixture over potatoes and ham.
  • Reduce heat to low so the bottom doesn't burn.
  • Stir, pulling eggs off the bottom until eggs begin to thicken slightly.
  • Place cheese on top of eggs and place pan in oven to finish cooking.
  • Cook 8 to 10 minutes or until edges are crisp and center is set.
  • Eggs will continue to cook a few minutes after removing from oven.
  • Serve straight from pan or invert onto a serving platter.


Most oven-proof pans will not have a plastic handle, but will be made completely of a medal. If you're unsure if your pan is oven-safe, check the manufacturer. A cast-iron skillet is oven proof.This frittata is great served with fresh fruit for breakfast or a green salad for brinner. ©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.