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Mary Berry Breakfast Frittata

Mary Berry Breakfast Frittata - recipe card
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A hearty, oven-baked frittata packed with tender vegetables, diced ham, and sharp cheddar cheese. Fluffy eggs set into a golden, slightly puffed top with a moist, custard-like interior — perfect for a satisfying breakfast or brunch.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, seeded and diced into 1/4-inch pieces
  • 1 cup white mushrooms, cleaned and sliced 1/4-inch thick
  • 4 ounces cooked ham, diced into 1/2-inch cubes (about 1 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F (190°C) with a rack in the middle position. Place a 10-inch oven-safe nonstick skillet or cast-iron pan on the stovetop — do not oil yet. The oven heat ensures even cooking for the frittata top.
  2. Crack the eggs into a large bowl and add the milk. Whisk vigorously for 30 seconds until the eggs are frothy and fully combined — this aerates the mixture giving a lighter texture. Stir in 3/4 cup of the shredded cheddar, reserving the remaining 1/4 cup for topping.
  3. Heat the olive oil in the skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, for 2 minutes until softened and translucent. Do not let it brown.
  4. Add the diced bell pepper and sliced mushrooms to the skillet. Cook for 3-4 minutes, stirring often, until the mushrooms have released their moisture and turned golden at the edges. The vegetables should be tender but not mushy.
  5. Add the diced ham to the skillet and cook for 1 minute, stirring, just to warm through. Spread the vegetable-ham mixture evenly across the bottom of the skillet in a single layer.
  6. Pour the egg mixture over the vegetables and ham. Gently tilt the pan to ensure even distribution. Let the frittata cook undisturbed on the stovetop over medium heat for 2 minutes — this sets the bottom and edges, preventing the eggs from seeping under the filling.
  7. Sprinkle the reserved 1/4 cup cheddar evenly over the top of the frittata. Transfer the skillet to the preheated oven immediately.
  8. Bake for 18-22 minutes, until the frittata is puffed, golden brown on top, and the center is just set — a knife inserted 1 inch from the edge should come out clean. The eggs should be firm but still moist; avoid overbaking which will make them rubbery.
  9. Remove the skillet from the oven and let the frittata rest on a wire rack for 5 minutes. During this time, the residual heat finishes setting the center and makes slicing cleaner.
  10. Slice the frittata into 4 wedges and serve directly from the skillet, or slide it onto a cutting board. For neat portions, use a sharp chef’s knife and wipe the blade clean between cuts.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (177°C) oven for 8-10 minutes until warmed through, or microwave on medium power for 1 minute. The frittata can be frozen for up to 1 month; wrap individual slices tightly in plastic wrap and then foil. Thaw overnight in the fridge before reheating. Do not reheat from frozen in the microwave as it will become rubbery.

Nutrition

Keywords: Mary Berry breakfast frittata, Mary Berry frittata, baked frittata recipe, breakfast frittata, egg casserole, ham and cheese frittata, British breakfast, easy brunch recipe, oven frittata, vegetable frittata, cheddar egg bake

Find it online: https://maryberrycooks.co.uk/mary-berry-breakfast-frittata/