Keto Ham Frittata
Published January 5, 2021 • Updated March 11, 2026
This post may contain affiliate links. See my disclosure policy.
I make this keto ham frittata when I want breakfast done in one pan with whatever's in my fridge. Cream cheese melted into the eggs gives it a soft, custardy center that my kids keep coming back to.
Frittatas are my go-to when I need one pan, minimal cleanup, and a meal that feeds the whole table. I started making this ham frittata years ago as a way to clean out the fridge (leftover deli ham, a block of cheddar, a couple of green onions that were about to turn), and it became the recipe my kids actually ask for on weekends. The secret is the cream cheese. It doesn’t stay in chunks. It melts through the egg mixture and gives you a soft, custardy set in the middle while the edges crisp up around the ham and cheese. I’ve tried it without the cream cheese, and the difference is obvious.
I usually make this alongside my keto sausage breakfast casserole when I’m feeding a crowd, or I’ll pair it with a breakfast bowl for something lighter. On weekends when I want to go all out, I’ll add a French toast casserole to the table too. Either way, this keto frittata holds up as the centerpiece.
Budget friendly breakfast
This is one of the cheapest meals I make. All you need is eggs, cream cheese, cheddar, deli ham, and green onions. Eggs are one of the most affordable low carb proteins out there, and deli ham stretches further than you’d think when you cube it small. I spend maybe $6 on the whole skillet, and it feeds four of us with leftovers. If you want to portion it out for the week, try my mini frittatas in a muffin tin.
What’s the difference between a frittata and a quiche?
- Frittata: A crustless egg dish cooked mostly on the stovetop and finished under the broiler. It’s naturally low carb since it’s just eggs, cheese, and whatever fillings you have on hand. I prefer frittatas on weekday mornings because they come together faster and there’s no crust to deal with.
- Quiche: A quiche has a pastry crust and gets baked entirely in the oven. The custard filling is similar, but the crust adds carbs unless you swap in a grain-free version. I make both, but when I’m short on time, a frittata wins every time.
Why cream cheese makes the difference
I’ve gotten more comments about the cream cheese in this recipe than almost anything else on my site. One reader’s daughter ate the whole thing and refused to believe it was eggs. Another first-timer said she was nervous about mixing cream cheese into raw eggs, but it melted right through and made everything creamy without any lumps. I use 1 oz of softened cream cheese (about 2 tablespoons), and I whisk it into the eggs until it’s completely smooth before adding the shredded cheddar. That extra step takes 30 seconds and it’s what gives this frittata its texture.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
12 eggs -
1 oz cream cheese, softened
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
3 oz shredded cheddar cheese
-
2 tablespoons avocado oil
-
4 oz ham, cubed or sliced
-
2 green onions, sliced
Step by Step Instructions
Step by Step Instructions
Get a large bowl
In a large bowl, mix together eggs, cream cheese, salt and pepper using a whisk or fork.
- 12 eggs
- 1 oz cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Add the cheese
Add cheddar cheese, mix and set aside.
- 3 oz shredded cheddar cheese
Heat the skillet
Heat a medium skillet to medium heat and add avocado oil.
- 2 tablespoons avocado oil
Saute
Add ham and green onions and saute for 2 – 3 minutes or until ham starts to brown.
- 4 oz ham, cubed or sliced
- 2 green onions, sliced
Add egg mixture
Pour the egg mixture into skillet and cook. Use a spatula to stir and scrape the bottom of the skillet until large curds begin to form and the spatula starts to leave wakes but the egg remains wet (2 minutes). Shake the skillet to evenly distribute the eggs. Cook without stirring for 30 seconds to set on the bottom.
Finish in the oven
Place skillet in the oven and broil until frittata has puffed up and starts to brown on top, about 3 – 4 minutes. Remove from oven and let stand for 5 minutes to finish cooking. Loosen frittata from the skillet and cut into wedges to serve.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Is deli ham keto?
I use regular deli-sliced ham and it works well as long as you check the label for added sugar. Some honey-glazed or brown sugar varieties sneak in 2-3g of sugar per serving, which adds up. I look for options that are sugar-free or under 1g per serving. You can also cube up a leftover ham steak, which is what I do when I have one sitting in the fridge.
How do I tell when my frittata is done?
I check two things: the center shouldn't jiggle when I give the pan a shake, and a knife inserted in the middle should come out mostly clean. The edges will be puffed up and golden. I always pull it out when the center still looks slightly soft because it firms up as it rests for those 5 minutes on the counter. I've overcooked more frittatas than I'd like to admit by waiting too long.
Can you freeze ham frittata?
I freeze this all the time. I wrap individual wedges in plastic wrap, stack them in a freezer bag, and they keep for 2-3 months. I thaw overnight in the fridge and reheat in the oven at 300 degrees F covered in foil. The texture holds up better than I expected, and the cream cheese seems to help it stay creamy even after freezing.
How do you reheat frittata without it getting rubbery?
I cover it loosely with foil and reheat in the oven at 300 degrees F for about 10 minutes. The foil traps enough steam to keep the eggs from drying out. Microwaving works if I'm in a rush (30-45 seconds, no longer), but the oven gives me better texture every time. I've tried reheating uncovered and it goes rubbery fast.
Can I make this in a muffin tin for meal prep?
I make these as mini frittatas in a muffin tin when I want grab-and-go portions. Grease the tin well (I use avocado oil spray), divide the egg mixture evenly, and bake at 350 degrees F for 18-20 minutes. They pop right out once they cool for a minute. I make a batch on Sunday and reheat one each morning. They're just as convenient as my breakfast quesadillas for busy mornings.
What size skillet do I need?
I use a 10-inch oven-safe skillet for 12 eggs. If you have a cast iron, use it. One of my readers tested cast iron versus nonstick and confirmed the edges get a golden crisp that doesn't happen in nonstick. I use my cast iron every time now. If you only have an 8-inch skillet, cut the recipe in half. The handle needs to be oven-safe since the skillet goes under the broiler.
Can I use leftover holiday ham?
Leftover ham works perfectly here. I've used Easter ham, Christmas ham, you name it. Just cube it into small pieces (about half an inch) and saute it with the green onions to warm it through. Thicker cuts from a whole ham give you better texture than thin deli slices because they hold their shape in the eggs.
What does cream cheese do in a frittata?
I whisk 1 oz of softened cream cheese into the eggs before adding anything else. It melts completely into the mixture and creates a soft, custardy set in the center that you don't get with eggs alone. I've made this without cream cheese and it's a completely different texture. One reader told me his daughter ate the whole thing and said 'those aren't eggs.' That's what the cream cheese does.
I cried a little eating this, I know that sounds dramatic, but that cream cheese center hit something I forgot I was missing on keto.
Made this Sunday because we had ham leftover from the week and I wasn't sure what to do with it. Never cooked with cream cheese in eggs before, almost didn't add it because I didn't know what it would do. My wife said just follow the recipe. The center came out softer than I expected, different texture than regular eggs, and my 9-year-old sat down and ate the whole thing quietly which is not what he usually does at breakfast. He looked up at the end and asked what it was called. Didn't say it was good or anything, just wanted to know the name. We have ham again this week so we're making it again.
'What's it called' without saying it was good is a better review than you're giving it credit for. That's exactly how my kids approve something. And your wife was right, just add the cream cheese.
Fifth time making this and the cream cheese thing still gets me every time. It just vanishes into the eggs and somehow the whole center stays this soft, almost custardy texture instead of the spongy result you get from regular scrambled eggs in a pan. I keep diced ham in the freezer now just for this.
Five times in and you've got dedicated freezer ham. I do the same. Way more likely to happen on a random Tuesday.
My son, who will eat exactly three foods, asked if we could have this instead of our usual Saturday pancakes. He noticed the cream cheese before I could say anything and I thought he'd refuse it. He did not.
Saturday pancakes is a high bar to clear. The cream cheese melts completely into the eggs once it's in there, so if he gets suspicious again, 'it's just eggs' is technically accurate.
Made this on a Tuesday night when I was out of dinner ideas. My daughter picks eggs out of everything, so I wasn't hopeful. She cleaned her plate and asked what it was. When I told her eggs, she went quiet and said 'those aren't eggs.' Whatever the cream cheese does to the texture, she had no argument for it.
'Those aren't eggs' is the most accurate review this recipe has gotten. She's not wrong.
I have never made a frittata before (I actually googled what one was last week) and somehow this turned out nothing like I thought egg dishes came out, in the best way. The cream cheese mixed into the eggs was the part I was most nervous about but it made everything so creamy through the middle while the edges set up perfectly around the ham and green onions. Just one pan and I felt like I actually knew what I was doing for once. Already planning to make it again Saturday.
The cream cheese does that every time. It doesn't stay in chunks, it just melts through and gives you that soft set in the middle. Glad it worked for a first frittata.
Swapped the cheddar for gruyere since that's what I had, and added a handful of spinach with the ham. The gruyere melted into this creamy, slightly nutty layer that worked really well. If you have a cast iron skillet, use it - the edges get this golden crisp that doesn't happen in nonstick.
Gruyere in a frittata is so good, that nutty melt is worth the upgrade. And yes on the cast iron, I use mine every time. The edge crisp just doesn't happen the same way in nonstick.
This is a wonderful and simple recipe. I was looking for something to change things up a bit and make it easier in the mornings and this fits the bill. I look forward to trying some of your other great recipes for breakfast. Thank you for sharing.
The meal prep angle is real on this one. I wrap individual wedges and they keep 4-5 days in the fridge. Grab one, 30 seconds in the microwave, done.