Herbed Ham and Cheese Baked Eggs

Host without the fuss with this easy ham and cheese frittata.

 Prep Time: 30 mins Total Time: 40 mins Servings: 8 servings

A frittata is the best way to serve eggs for a crowd. There is no need to worry whether the eggs will hold or have to make eggs à la minute, and frittatas can be served at room temperature. This ham and cheese frittata recipe gets lots of flavor from onions, chives, Dijon, and Gouda, plus a little creaminess from sour cream and freshness from parsley.

A dusting of Parmesan is sprinkled on top, and it browns beautifully under the broiler. You can even make the frittata one day ahead and store it in the refrigerator. Although it’s lovely at room temperature, if you’d like to serve it warm, simply cover it with aluminum foil and reheat it in a 350°F oven until warmed through, about 5-10 minutes.

Setting up oven racks correctly before you start allows you to seamlessly move through the recipe without having to juggle any hot racks and a hot skillet. Especially in a recipe like this one that calls to broil at the end of cooking.


  • 2 Tbsp olive oil
  • 1 sweet onion, thinly sliced (about 1 1/2 cups)
  • 1/2 tsp freshly ground black pepper
  • 1 1/4 tsp kosher salt, divided
  • 3 cloves garlic, finely chopped (1 Tbsp.)
  • 12 large eggs
  • 3/4 cup sour cream
  • 2 tsp Dijon mustard
  • 4 oz Gouda cheese, shredded (1 cup)
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for topping
  • 3 oz Parmesan cheese, finely shredded (about 2/3 cup), divided
  • 8 oz deli smoked ham (8 slices), torn into pieces
  • 1/4 cup finely chopped fresh chives, plus more for topping


  1. Preheat oven to 350°F with racks in center and upper third positions. Heat oil in a 10-inch cast-iron skillet over medium. Add onion, pepper, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is lightly browned on edges, 6 to 8 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.

  2. Meanwhile, whisk eggs, sour cream, mustard, and remaining 1 teaspoon salt in a large bowl until thoroughly combined. Whisk in Gouda, chives, parsley, and 1/3 cup Parmesan.

  3. Pour egg mixture over onion mixture in skillet and scatter ham over top. Cook, stirring gently and scraping along edges of skillet, until eggs are just beginning to set and form creamy curds, 3 to 4 minutes. Sprinkle with remaining 1/3 cup Parmesan.

  4. Bake on center rack until edges are puffed and center is almost set, about 10 minutes. Transfer skillet to upper rack and increase oven temperature to broil. Broil until lightly browned on top, 2 to 3 minutes. Remove from oven and let cool for 5 minutes. Top with chives and parsley. Serve warm or at room temperature.

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