Cheddar Cheese Curds, Pulled Ham & Bacon Frittata Recipe

Preheat and prepare eggs

Preheat oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk, 1 tsp salt and 1 tsp black pepper until just blended and slightly frothy.

Prepare skillet

Place a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter melts and foam subsides, swirl to coat the pan.

Cook meat

Add pulled ham and chopped bacon to the skillet. Sauté 1–2 minutes to warm and distribute, breaking up large pieces. Push mixture evenly across the pan.

Add eggs and cheeses

Pour the egg mixture evenly over the ham and bacon in the skillet. Scatter cheddar cheese curds and grated sharp cheddar evenly on top. Reduce heat to medium-low and cook undisturbed for 3–4 minutes until edges begin to set but center still jiggly.

Bake to finish

Transfer the skillet to the preheated oven and bake 10–12 minutes, or until the frittata is puffed, mostly set, and a knife inserted near the center comes out clean except for a slight dampness. If you prefer a more browned top, broil for 1–2 minutes—watch carefully.

Rest and finish

Remove skillet from oven and let frittata rest 5 minutes. Sprinkle chopped parsley over the top. Use a rubber spatula to loosen edges, slice into 6 portions, and serve warm.

Cook potatoes

While frittata bakes, place halved baby potatoes in a medium saucepan and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then simmer 8–10 minutes until tender when pierced with a fork. Drain well.

Sauté potatoes

In a large skillet over medium-high heat, add 1 tbsp olive oil. When hot, add drained potatoes cut side down and cook undisturbed 4–5 minutes until golden brown. Toss and continue cooking another 2–3 minutes until evenly browned. Add minced garlic and red pepper flakes, cook 30–45 seconds until aromatic. Season with 1/2 tsp salt.

Wilt greens

Add baby spinach or mixed greens to the potatoes and toss 1–2 minutes until just wilted. Remove from heat and stir in lemon juice for brightness. Keep warm until serving.

Plate a wedge of frittata alongside a portion of potatoes and wilted greens. Top with microgreens or extra parsley and offer hot sauce on the side if desired.