ThisHam and Cheddar Frittata Squares Recipe has been sponsored by Eggland's Best, however, all opinions expressed here are my own.
There are certain flavors that I love putting together. Peanut butter and chocolate (obviously!), lemon and blueberries, and my all time favorite is ham and cheddar cheese. With an absolute abundance of fresh herbs in the garden right now, I decided to whip up a ham and cheese frittata recipe with fresh herbs. However, instead of doing a traditional frittata, I cooked it in an 11 x 7 pan in the oven which made it incredibly fast and easy. I am all about fast and easy!
Table of Contents
What is the difference between an omelette and a frittata?
So, what is a frittata exactly? And how is it different than an omelette? Basically, the filling is mixed into the egg mixture when you make a frittata. When making an omelette, those filling ingredients get tucked into the middle.
Also, an omelette tends to only feed one person. Frittatas are usually larger and can be cut into serving sized pieces. That is why I love making this frittata recipe for dinner. One pan will feed the whole family! If you want seriously easy cleanup, try making this in a frittata pan.
Frittata filling ideas
A lot of the frittata recipes I see contain onions and vegetables. That's great, however, I find that those ingredients tend to make my final results a bit too 'wet' for my liking. The fresh herbs, however, give this frittata squares recipe lots of flavor and a dash of color without adding to the moisture level of the final dish.
Love this frittata squares recipe? Try these egg recipes too!
Breakfast Stuffed Arepa Recipe with Egg, Bacon, Avocado and Baby Greens
Italian Baked Spinach and Egg Recipe with Parmesan Cheese
The types of herbs you choose to add to your frittata are totally up to you. I have been planting and pruning herbs like crazy for the last few weeks. They absolutely LOVE the cool spring temperatures and I have already dehydrated several batches to save for use this winter. If you are a foodie, you really need to start growing your own herbs. It will save you a ton of money at the grocery store and the flavor is so much better than the dried stuff!
How to bake a frittata in the oven
I used a glass 11 x 7-inch pan to cook this frittata squares recipe. It was the perfect size but if you don't have one, you will have to play around with cooking times for a different size pan. Basically, you want your frittata to be starting to brown on top and the center should not be jiggly anymore.
Once it is set and golden brown, you know it is cooked through. I chose to line mine with parchment paper to make sure it came out nicely but as long as you grease the pan, I don't think you need the paper. Let your oven baked frittata sit at room temperature for 10 to 15 minutes to set before you cut it.
How do I know when my frittata is done?
Deciding how long to cook a frittata is a bit of an art. If you cook it too long, you end up with a frittata that is tough and rubbery rather than light and fluffy. Cook the frittata in the oven just long enough for the edges to set and firm up. You want the center to still be slightly jiggly. Check out The Incredible Egg for tips on making frittatas.
How long does a frittata last?
Frittata leftovers are a blessing for busy weeknights! Seriously! Cooked eggs last several days in the refrigerator. This is the perfect egg recipe to make on the weekend when you have some free time. Then, just heat up leftover frittata squares every morning for a high protein breakfast for busy mornings. How do you reheat a frittata in the oven? Just wrap it in foil and warm it in the oven at 300°F for 20 to 25 minutes. Just enough time for you to hop in the shower and do your hair!
Ham and Cheddar Frittata Squares Recipe with Fresh Herbs
Yield: 6 to 8 servings
Ham and Cheddar Frittata Squares Recipe with Fresh Herbs
Need an easy frittata recipe? Try this Ham and Cheddar Frittata Squares Recipe with Fresh Herbs. This is a simple and filling egg recipe everyone will love!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Ingredients
10 Egglands Best Eggs
⅓ cup half and half
1 cup shredded cheddar cheese
1 ½ cups diced ham
2 cloves garlic, minced
2 TBSP olive oil
3 to 4 TBSP fresh herbs, finely minced
salt and pepper to taste
Instructions
In a saute pan, heat the olive oil over medium heat. Toss in the ham and garlic and saute on medium-high heat 3 to 4 minutes until heated through. Remove from heat.
In a large bowl, beat the eggs and half and half. Salt and pepper as desired. Go light on the salt since the ham and cheddar will be salty.
In a 11 x 7 greased, glass pan, layer the ham on the bottom, then the cheddar cheese, then the herbs. Pour the egg mixture over the tops and spread gently with a wooden spoon to mix.
Bake in a 350 degree F oven for 30 to 35 minutes or until top is lightly browned and center is firm.
Remove from the oven and let cool on a wire rack slightly before cutting and serving. Sprinkle with more herbs to serve.
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.
You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.
Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.
Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.
Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.
For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.
Quiches are typically baked in the oven; omelets are cooked-over stovetop heat and folded over (with the center most often left custardy and not quite set). Frittatas, however, are cooked on a stovetop over low heat; the top is then either flipped to complete cooking or, more often, finished off in the oven.
Frittata can be made with virtually any set of veggies and eggs (spinach frittata is one I make often), while a Spanish omelette is made of: eggs, potatoes, onions, olive oil, and a dash of salt (I add a pinch of sweet paprika, but that is just my personal preference).
Not only do you want to make sure to season your beaten eggs with a hefty dose of salt and pepper, but sprinkle the stuff on whatever fillings you pre-cook, too. More seasoning = maximum flavor.
The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
You could also use a cast-iron skillet or a 9-inch cake pan, but in this case, you should cut a circle of parchment paper to fit the bottom of your skillet or cake pan so the frittata won't stick.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.
Beat the eggs just enough to blend the whites and yolks. You don't want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling.
Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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