Fridge Friend Recipes
Cheesy Ham and Red Pepper Frittata recipe
A golden, savoury frittata packed with smoky cooked ham, sweet red pepper and mature Cheddar. Finished in the oven for a soft, fluffy centre and a lightly crisp top.
25 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 100g Cooked Ham
- 1 Red Pepper
- 80g Mature Cheddar Cheese
- 50ml Milk
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 tbsp Cooking Oil
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 476 kcal |
| Protein | 30 g |
| Carbohydrates | 6 g |
| Fat | 36 g |
| Saturated fat | 13 g |
| Fibre | 1.5 g |
| Sugar | 4 g |
| Sodium | 580 mg |
Why this works
A protein-rich, energy-dense frittata with moderate saturated fat and sodium, best suited to a filling main meal rather than a lighter option.
High-quality protein. Eggs, ham and cheddar provide a substantial amount of complete protein, supporting satiety and muscle maintenance.
Calcium and B12. Cheddar and eggs contribute calcium, vitamin B12 and phosphorus, which support bone health and normal energy metabolism.
Sodium and saturated fat. Cooked ham, cheddar and added salt push sodium and saturated fat higher, so this dish may be less suitable for a low-salt or heart-focused diet.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Bring the oven fully up to temperature before you start the filling, so the frittata finishes evenly instead of going into a lukewarm oven and turning watery.
- Slice the red pepper and cut the cooked ham into bite-sized pieces.
Cut the pepper into even strips and the ham into similar-sized pieces so they cook at the same rate and you do not end up with some bits overdone and others underheated.
- Heat the cooking oil in an ovenproof frying pan over a medium heat, then soften the red pepper for 4–5 minutes.
Keep the heat at medium rather than high; you want the pepper to turn glossy and just tender with a little bite, not browned and slack.
- Add the cooked ham and warm through for 1 minute.
Warm the ham only until the edges lose their cold look, because prolonged heat will dry it out and make it chewy.
- In a bowl, whisk together the eggs, milk, salt and black pepper, then stir in half of the grated mature Cheddar cheese.
Whisk until the eggs and milk are completely combined and the mixture looks pale and slightly frothy, as this helps the frittata bake up light rather than streaky.
- Pour the egg mixture into the pan and cook gently for 2–3 minutes until the edges begin to set.
Let the base form a thin set layer around the sides before it goes to the oven, which stops the eggs flooding back to the centre and helps the slices hold together.
- Scatter the remaining mature Cheddar cheese over the top, then transfer the pan to the oven and bake for 8–10 minutes until set in the middle and lightly golden.
Grate the cheddar finely so it melts quickly and forms a bronzed top without needing extra time in the oven, which can otherwise overcook the egg underneath.
- Leave to rest for 2 minutes before slicing and serving.
Leave it to stand in the pan long enough for the steam to settle; cutting too soon will make the middle slump and release liquid onto the plate.
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