Description

This Apple Ham and Cheese Frittata combines savory ham, melty cheeses, and the sweet-tart crunch of diced Granny Smith apples in a fluffy baked egg dish. Perfect for brunch or a satisfying breakfast, this recipe features golden shredded hash browns as a base, sautéed onions and apples, and a herby blend to add brightness. The frittata is cooked on the stovetop and finished in the oven, creating a deliciously tender and flavorful meal that serves eight.

Ingredients

Scale

Base

3 tablespoons olive oil
1 tablespoon butter
2-3 cups shredded hash browns
1 teaspoon cracked pepper
1/2 teaspoon salt

Sautéed Mix

1 tablespoon olive oil
1 tablespoon butter
1 sweet yellow onion, diced
1 Granny Smith apple, diced
1 teaspoon Parisien herb blend (or substitute with basil, tarragon, or a combination)

Cheese

1/2 cup Gruyere cheese, diced or shredded
1/2 cup Mexican blend cheese, shredded

Egg Mixture

8 large eggs
1.5 tablespoons milk or water
1 cup cooked ham, diced (can substitute with sausage, bacon, or other meat)

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Instructions

Prepare the base: Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium heat. Add 2-3 cups of shredded hash browns, seasoning them with 1 teaspoon cracked pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the hash browns are golden and crispy on the bottom, about 7-8 minutes.
Sauté onions and apples: In a separate pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced sweet yellow onion and cook until soft and translucent, about 5 minutes. Add the diced Granny Smith apple and the Parisien herb blend, sautéing until the apples soften slightly, about 3 minutes. Remove from heat.
Combine eggs and fillings: In a large bowl, whisk together 8 large eggs and 1.5 tablespoons of milk or water until smooth. Stir in the sautéed onion and apple mixture, 1 cup diced cooked ham, 1/2 cup Gruyere cheese, and 1/2 cup shredded Mexican blend cheese. Pour this mixture evenly over the crispy hash browns in the skillet.
Cook the frittata on the stovetop: Reduce the heat to low and cook uncovered for about 5-6 minutes, allowing the edges to set while the center remains loose.
Finish baking: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake until the frittata is completely set and the top is slightly golden, about 12-15 minutes. Remove from the oven and let it cool for a few minutes before slicing.
Serve: Slice the frittata into 8 servings and serve warm. This dish pairs wonderfully with a fresh green salad or light fruit compote.

Notes

Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
You can substitute the ham with other cooked meats like bacon, sausage, or turkey according to preference.
If Parisien herb blend is unavailable, basil and tarragon make a great substitute or you can use Italian seasoning.
For a lighter version, substitute milk with water and use less cheese.
The hash browns can be homemade or store-bought shredded potatoes; just make sure they’re well-drained of excess moisture to ensure crispiness.
Let the frittata rest a few minutes after baking to firm up for easier slicing.