The Simple Joy of this Golden Skillet Frittata with Ham and Potatoes
Whenever I crave comfort food that doesn’t demand hours in the kitchen, this golden skillet frittata becomes my go-to hero.
What’s not to love about crispy potatoes, savory ham, and fluffy eggs all married together in one pan? This dish practically cooks itself while I catch up on emails or pretend to fold laundry.
The beauty lies in its simplicity—no fancy techniques required, just good ingredients doing their thing. Plus, it works beautifully for breakfast, lunch, or that awkward in-between meal when you’re too hungry to wait but too lazy to overthink dinner.
Ingredients
This frittata doesn’t ask for much, which is exactly why I love it. Most of these ingredients are probably hanging out in your kitchen right now, waiting for their moment to shine. The beauty of this recipe lies in how these everyday staples transform into something that feels special without requiring a grocery store treasure hunt.
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 small potatoes, diced (about pea size)
- 1/2 cup diced ham
- 1/4 cup diced red capsicum
- 1 small tomato, seeded and diced
- 6 eggs, beaten
- 1/4 cup chopped parsley
- 1/4 cup shredded parmesan cheese
- Salt and pepper to taste
The potato dice size matters more than you might think—those pea-sized pieces cook evenly and don’t turn into mushy disappointments. Fresh parsley makes a real difference here, though I won’t judge if you use dried when life gets chaotic. The ham can be leftover from Sunday dinner or that fancy deli stuff, whatever works. Just make sure your eggs are at room temperature if you remember, because cold eggs straight from the fridge can cool down your beautifully heated vegetables and mess with the cooking timing.
How to Make this Golden Skillet Frittata with Ham and Potatoes
Getting this frittata started is like building layers of flavor, and honestly, it’s pretty hard to mess up. Heat up those 3 tablespoons of olive oil in your trusty skillet—preferably one that can handle both stovetop and oven action because we’re going places with this thing. A professional cast iron skillet delivers superior heat retention and even cooking that makes all the difference in achieving that perfect golden crust.
Toss in that 1 finely chopped onion and 1 crushed garlic clove, letting them get all soft and fragrant while you congratulate yourself on not burning the garlic (we’ve all been there). Next comes the star of the show: those 2 small potatoes, diced pea-size, which need to brown up nicely before we move forward.
Here’s where patience pays off—pop that lid on your skillet and let those potatoes cook through completely for about 10 minutes, because nobody wants to bite into a crunchy potato surprise.
Once your potatoes are tender and golden, it’s time for the supporting cast to join the party. Add your 1/2 cup diced ham, 1/4 cup diced red capsicum, and 1 small diced tomato (make sure you’ve seeded that tomato unless you enjoy watery frittatas).
Let this mixture cook uncovered for about 2 minutes, just long enough for everything to get acquainted. Meanwhile, whisk together those 6 beaten eggs, 1/4 cup chopped parsley, 1/4 cup shredded parmesan cheese, and your salt and pepper in a bowl.
Pour this golden mixture right over your beautiful vegetable and ham situation, then turn the heat down to gentle—think of it as the cooking equivalent of a warm hug. Let it cook for about 6 minutes until it’s just set around the edges but still slightly jiggly in the center, then slide that whole skillet under your broiler to get that gorgeous golden top that makes everyone think you’re way fancier than you actually are.
Substitutions and Variations
Now that you’ve mastered the basic technique, let’s talk about how to make this frittata completely your own because honestly, half the fun of cooking is throwing the recipe out the window and seeing what happens.
Swap the ham for crispy bacon, leftover chicken, or skip meat entirely. Different cheeses? Absolutely. Cheddar, goat cheese, or feta work beautifully.
Those potatoes can become sweet potatoes, and the red capsicum transforms into mushrooms, spinach, or whatever’s lurking in your fridge.
The key is keeping similar cooking times so everything finishes together.
Additional Things to Serve With Golden Skillet Frittata with Ham and Potatoes
While this frittata stands proud on its own as a complete meal, pairing it with the right sides transforms breakfast into something that feels fancy without the fuss.
I love serving it alongside buttery toast points for scooping up every last bite. Fresh fruit salad adds brightness that cuts through the richness beautifully.
For heartier appetites, crispy bacon or breakfast sausage links work wonderfully. A simple mixed greens salad with lemon vinaigrette keeps things light yet satisfying.
Don’t overlook fresh berries or sliced avocado—they bring color and freshness that makes your plate look restaurant-worthy.
Final Thoughts
After mastering this golden skillet frittata, you’ll find yourself reaching for it time and again because it’s honestly one of those recipes that just works.
Whether I’m feeding weekend guests or meal prepping for busy weekdays, this dish delivers every single time. The combination of crispy potatoes, savory ham, and fluffy eggs creates something that feels both rustic and refined.
Plus, cleanup’s a breeze with just one pan. I love how forgiving this recipe is, too.
Forgot the capsicum? No problem. Different cheese? Go for it. That’s the beauty of a good frittata.
