Smoked Ham, Gruyere and Caramelized Onion Frittata

“The caramelized onions add a great sweet note that balances out the saltiness of the ham and the nutty gruyere cheese,” says Tyler.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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8 extra-large eggs

2 tablespoons heavy cream

1 cup grated gruyere cheese

Kosher salt and freshly ground pepper

1 tablespoon unsalted butter

1 small onion, diced

4 small red potatoes, diced

1 cup diced smoked ham or Canadian bacon

1/4 cup grated Parmigiano-Reggiano cheese, for topping

Chopped fresh chives, for topping 

Sour cream, for serving


  1. Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
  2. Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
  3. Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.