Broccoli, Ham and Cheddar Frittata with a Potato Crust

This meal is great for breakfast, brunch, lunch, or dinner and it feeds a crowd.  You can cut it into 8 generous servings, or 12-16 smaller servings and serve with bacon, sausage, fruit, and/or salad.  And once it’s in the oven you can sit back and put your feet up for a while over a cup of tea or a glass of wine.

Prep Time: 20 minutes

Cooking Time: 35 minutes

Serves: 8 people


  • 3 Tbsp olive oil
  • 3 Tbsp butter
  • 3 cups grated potato
  • 2 cups chopped broccoli
  • 2 x 1/2″ thick Black Forest ham steaks, diced
  • 2 cups shredded cheddar
  • 10 eggs
  • 1-3/4 cup milk
  • 1/4 cup whipping cream
  • 1 Tbsp dried thyme
  • Salt and Pepper to  taste


  1. Preheat oven to 400F.
  2. Whisk together eggs, milk, cream, thyme, and salt and pepper. Set aside.
  3. Over medium-high heat, heat olive oil and butter in a 12-inch non-stick skillet. Add grated potato to the pan, spreading it out to cover the bottom and press down firmly into place.  Season with a generous pinch of salt and pepper.  Let cook for about 5 minutes until the bottom is starting to brown.
  4. Cover the potatoes with the shredded cheese, diced ham, and broccoli florets.  Pour the egg mixture over it all, swirling the pan to ensure even distribution.  Put in the oven and bake for 30 minutes, or until eggs are set in the middle.  (Note: the eggs will continue cooking when it comes out of the oven, so if it is still a little bit loose, that’s okay.) Let sit for 5 minutes so the eggs can set up before slicing into 8 pieces.


  • Having all your ingredients ready to go before you start cooking (mise en place) is key with this dish.  Get all of your chopping and shredding done so when the potatoes are brown you can pile everything on and get it in the oven before the potatoes burn on the bottom.
  • While you can definitely grate you own potatoes, I take advantage of a time-saving product, pre-grated Hash Browns from the Deli section of my grocery store.  I use Reser’s brand.  You can also buy them frozen, but I have never used these so I can’t vouch for the results.  If you try them in this recipe, please comment and let me know how it goes.
  • I know it seems like a lot of eggs, but this makes a really big frittata.  We always have leftovers for our family of four, which means breakfast or lunch the next day.  This is actually really good cold, but you can also warm it up and sandwich it between two slices of toast, dice it up and have it in a salad, or wrap it in a tortilla with some hot sauce or salsa for a breakfast burrito.
  • We usually serve this with either sausages for a Breakfast-for-Dinner theme or with a mixed greens salad if we’re looking for something a bit lighter.

When you give this a try, please post some pictures and let us know how it worked out for you.  Enjoy!

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