Ham & Swiss Recipe

Preheat and prep

Preheat oven to 350°F (180°C) if baking a frittata-style or a quiche; if making stovetop omelette/egg skillet, preheat a 10-inch nonstick or oven-safe skillet over medium heat. Dice the cooked ham into roughly 1/2-inch pieces. Grate the Swiss cheese and thinly slice the green onions, keeping whites and greens together.

In a large mixing bowl, whisk together the eggs, sour cream, and milk until smooth and slightly frothy. Add the salt, pepper, and Dijon mustard (if using) and whisk to combine. The sour cream makes the mixture creamy and helps stabilize the eggs for a tender texture.

Sauté ham and aromatics

Add 1 tablespoon butter or oil to the preheated skillet and swirl to coat. Add the diced ham and the white parts of the green onions. Sauté for 2–3 minutes until the ham is warmed and the onion whites soften but do not brown. Spread the ham mixture evenly in the skillet.

Combine eggs and fillings

Stir about 1/2 cup of the grated Swiss into the egg mixture. Pour the egg-sour cream mixture over the ham in the skillet, tilting the pan so it spreads evenly. Sprinkle the remaining Swiss cheese evenly on top.

Cook to finish (stovetop)

For a stovetop-to-oven finish: cook undisturbed over medium-low heat for 3–4 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake for 8–12 minutes, until the center is set but still slightly jiggly (an internal temperature of 160°F/71°C). For an entirely stovetop method: reduce heat to low, cover the skillet, and cook 8–10 minutes until set, checking occasionally to avoid over-browning.

Cook to finish (baked casserole/quiche)

If using a greased 9-inch pie dish or small baking dish: pour the egg mixture combined with ham and 1/2 cup cheese into the dish, top with remaining cheese, and bake 25–30 minutes at 350°F (180°C) until the center is set and the top is lightly golden.

Remove the skillet or baking dish from the oven and let rest 5 minutes to finish setting. Sprinkle the sliced green onion greens over the top and add the optional extra pinch of black pepper. Slice into 4–6 portions.

Serve warm with toast or a simple green salad. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a 325°F (160°C) oven or microwave until heated through.