Rosemary Ham Pepper and Arugula Frittata

Rosemary Ham Pepper and Arugula Frittata

I love making frittatas.  It’s one of those dishes you can throw in whatever you have on hand.  And you can feed as little or as many people as you need.  Not only is it versatile, it’s quick and easy to make.  Chris and I didn’t have our first meal of the day until almost noon yesterday so this was the perfect brunch to start our day.  I served it with some hash browns and a glass of juice.  You can also add a side of fruit or salad if you desire.

Rosemary Ham Pepper and Arugula Frittata

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  • 5 eggs
  • 1/4 cup of milk
  • 1 large shallot, sliced
  • 5 slices of rosemary ham, chopped
  • 1 small red bell pepper, diced
  • salt and pepper to season
  • 2 handfuls of Swiss and Gruyère cheese blend
  • 1 handful of baby arugula, roughly chopped
  • fresh Italian parsley, finely chopped (optional)

Rosemary Ham Pepper and Arugula Frittata


Preheat the oven to 350 degrees F.

In a medium bowl, beat eggs and milk together.  Set aside.

In a 10-inch skillet over medium heat sauté shallots, ham and pepper until shallots are softened.  Season with salt and pepper.  Transfer ham mixture to a bowl and set aside.

In the same skillet over medium heat, pour eggs into the skillet and add in the ham mixture.  Distribute them evenly in the skillet then add in 1 handful of cheese.  Then layer in the arugula and then the other 1 handful of cheese.  Be sure to distribute them evenly in the pan.  Transfer skillet into the oven and bake for 10-15 or until eggs are set.  Cut into wedges and serve.

Rosemary Ham Pepper and Arugula Frittata


42 thoughts on “Rosemary Ham Pepper and Arugula Frittata

    • Thanks Johnny for that nice compliment. Lots of brunch places in the US have frittatas but I never order them (not anymore). For some reason, they always disappoint. Plus, it’s so easy to make them at home. I do hope you get a chance to try it out at home if you ever have a appropriate pan for it.

  1. Your fritatta is so pretty! I love making it too. Helps us finish up scraps while still tasting delicious. Anything encased it eggs is bound to be good.

  2. You really made a good-looking frittata here, Anne, and I so agree with you about them. I, too, use them to clear out the previous nights’ leftovers. You really cannot go wrong and all you need is a good salad to make a great meal.

  3. I love a frittata for use ups too and had one this weekend. My absolute favourite combo has to be chorizo, potato, goat’s cheese and onion marmalade. Any time I find those 4 ingredients in my fridge and get the excuse to make frittata, I’m a happy girl!

  4. I love frittata – of any kind and with any ingredients. Yours looks and sounds delicious with a very nice touch of spring already! In the midst of winter I had tried a version with black chanterelles /(they have a slight taste of truffles) and black rice noodles which fitted the season quite well. Love your cheese and herbs version a lot!

  5. Pingback: 15 Tasty Brunch Ideas | Uni Homemaker

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