Fridge Friend Recipes
Ham, Cheese and Quiche Lorraine Frittata recipe
A golden, savoury oven-baked frittata inspired by classic Quiche Lorraine, packed with ham and melted cheese. It’s comforting, protein-rich and ideal for brunch, lunch or a light supper.
35 min · Easy · French Jump to method
Ingredients
- 6 Eggs
- 150g Ham
- 120g Cheddar Cheese
- 100ml Milk
- 20g Butter
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 small Onion
- 50ml Double Cream
- 1 pinch Nutmeg
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 424 kcal |
| Protein | 25 g |
| Carbohydrates | 5 g |
| Fat | 34 g |
| Saturated fat | 16 g |
| Fibre | 0.6 g |
| Sugar | 4.1 g |
| Sodium | 987 mg |
Why this works
A protein-rich, energy-dense frittata that is high in saturated fat and sodium, best enjoyed occasionally rather than as an everyday lighter meal.
High-quality protein. Eggs, ham and cheddar provide a substantial amount of complete protein, supporting satiety and muscle maintenance.
Calcium and B12. Cheddar and milk contribute calcium, while eggs and ham add vitamin B12, both important for bone health and red blood cell function.
Salt and saturated fat concern. Ham, cheddar, butter, cream and added salt make this dish relatively high in sodium and saturated fat.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly butter an ovenproof frying pan or baking dish.
Let the oven fully come up to temperature before you start the pan stage so the frittata goes in to steady, even heat rather than a lagging oven, which helps prevent a soggy centre.
- Beat the eggs with the milk, a little salt and black pepper until well combined.
Whisk until the mixture looks smooth and slightly frothy, with no streaks of uncooked white, as that gives a more even set and avoids patches of plain egg.
- Melt the butter in the pan, then add the ham and cook briefly until warmed through.
Keep the butter just foaming rather than browning; if it turns nut brown, the ham can take on a bitter edge instead of a gentle savoury flavour.
- Stir in the cheese, then pour over the egg mixture and cook gently over a low heat for 3-4 minutes until the edges begin to set.
Watch for the base to turn opaque at the edges while the middle still has a slight wobble, and keep the heat low enough that the eggs set without catching on the pan.
- Transfer to the oven and bake for 12-15 minutes, or until puffed, golden and just set in the centre.
Check the top for a light golden colour and a barely quivering centre rather than a liquid one; if the surface browns too quickly, move the dish lower in the oven or cover loosely with foil.
- Leave to rest for a few minutes before slicing and serving warm.
Resting allows the custard-like middle to finish setting, so cut only when the frittata feels firm to the touch and use a sharp knife for clean wedges.
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Creamy Ham and Cheese Omelette
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