Prosciutto, Smoked Gouda, and Hot Honey Frittata

This Smoked Gouda and Prosciutto Frittata is the perfect thing to make when you want something elegant for breakfast, brunch, or even a light dinner.

I first fell in love with the idea of a frittata during a trip to Charleston with my husband, Mark. We stayed at this charming little bed and breakfast, and one morning, the innkeeper served us the most glorious, puffy egg dish I had ever seen. It was simple, filled with some local sausage and greens, but it felt so sophisticated. I just knew I had to recreate that feeling back home in my own kitchen.

For weeks, I tinkered with different combinations. I wanted something that felt a little bit special, a dish you could serve for a holiday brunch or when you have guests staying over. I landed on the salty, savory goodness of prosciutto and the creamy, smoky flavor of Gouda cheese. It was good, really good, but it was missing that little something extra, that signature twist.

Then one evening, we were having a cheese board, and I drizzled a bit of hot honey over some prosciutto. The combination of sweet, spicy, and salty was an absolute revelation. A lightbulb went off, and the very next morning, I made the frittata again. This time, right as it came out of the oven, all puffed and golden, I drizzled it with that glorious hot honey. That was it. That was the magic. The spicy-sweet kick against the rich eggs, smoky cheese, and salty prosciutto is just heavenly. It’s a flavor combination that makes this frittata truly unforgettable.

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Why This Frittata Recipe Works

The frittata is a classic for a reason. Its roots trace back to Italy, where “frittata” literally means “fried.” It was born out of a need to use up leftover ingredients, making it the original “clean out the fridge” meal. It’s essentially a crustless quiche or an open-faced omelet, and its simplicity is its greatest strength. You cook the fillings, pour in the eggs, start it on the stove, and finish it in the oven. This two-step cooking process is what creates that signature creamy, custardy interior and beautifully set, golden-brown top.

This method allows for a thicker, more substantial egg dish than a simple omelet, making it perfect for slicing into wedges and serving a crowd. Its versatility has made it a brunch staple across the world. You can truly put anything you like into a frittata, from humble potatoes and onions to more luxurious ingredients like asparagus and goat cheese. It is a blank canvas for culinary creativity, which is exactly why I love it so much.

What makes this particular frittata recipe so special is the careful layering of sophisticated flavors. We start with prosciutto, which crisps up beautifully and provides a deep, salty flavor that bacon can only dream of. Then comes the smoked Gouda, which melts into a creamy, luscious texture with a wonderful smoky note that complements the pork perfectly. Finally, the game-changer, the hot honey drizzle. This is where the magic happens. The sweetness from the honey balances the saltiness of the prosciutto and cheese, while the subtle heat from the chili infusion cuts through the richness of the eggs. It creates a dynamic, exciting bite that transforms a simple egg dish into something truly memorable. It’s a sweet, salty, smoky, and savory symphony of flavors in every single bite.

Ingredients for Frittata

The beauty of a frittata lies in using quality ingredients to create a truly delicious dish. While the list is simple, choosing the right components makes all the difference. Here’s what you’ll need to create this show-stopping frittata.

• 12 large eggs: The foundation of our frittata. I always try to use fresh, high-quality eggs, preferably from a local farm if I can get them. You can really taste the difference in the rich, yellow yolks.
• 1/2 cup half-and-half: This is what gives the frittata its tender, creamy, and custardy texture. Whole milk or heavy cream can also work, but half-and-half provides the perfect balance of richness without being too heavy.
• 1 tsp salt: Essential for seasoning the eggs. I use fine sea salt, but kosher salt works just as well.
• 1/2 tsp black pepper: For a little bit of warmth and spice. Always use freshly ground black pepper for the best flavor.
• 2 tbsp unsalted butter: We use this to sauté the shallots and prosciutto. Using unsalted butter allows you to control the overall saltiness of the dish, which is important since the prosciutto and cheese are already quite salty.
• 1 large shallot, thinly sliced: Shallots have a delicate, slightly sweet flavor that’s milder than a regular onion. They add a lovely aromatic base without overpowering the other ingredients.
• 4 oz prosciutto, roughly chopped: This Italian dry-cured ham adds a wonderful salty, savory depth. When you cook it, the edges get delightfully crispy, providing a great textural contrast.
• 5 oz baby spinach: A whole container might look like a lot, but it wilts down to almost nothing. It adds color, nutrients, and a fresh, earthy flavor that cuts through the richness.
• 1 1/2 cups shredded smoked Gouda cheese, divided: Smoked Gouda is a star here. It’s a semi-hard cheese that melts beautifully and has a distinctive smoky, buttery flavor that is absolutely divine with the prosciutto.
• 1/4 cup chopped fresh chives, divided: Chives add a mild, fresh oniony flavor and a pop of bright green color. We use some inside the frittata and some for garnish at the end.
• 2 tbsp hot honey, for drizzling: This is our secret weapon. The sweet heat of the hot honey drizzled over the top is what takes this frittata from great to absolutely spectacular. It balances all the savory, salty flavors perfectly. You can buy it pre-made or make your own by warming honey with a few red pepper flakes.

Step-by-Step Instructions For Making Frittata

Making a frittata seems fancy, but it is one of the easiest dishes you can master. It all comes down to a few simple steps and the right pan. An oven-safe, 10-inch skillet is your best friend here. I swear by my cast iron skillet for this, as it holds heat evenly and goes from stovetop to oven without any fuss.

1. Preheat Oven and Prep the Eggs

First things first, get your oven preheating to 400°F and make sure a rack is positioned right in the middle. This ensures your frittata cooks evenly from top to bottom. In a large mixing bowl, crack all 12 of your large eggs. Pour in the half-and-half, salt, and pepper. Now, whisk it all together until it’s completely smooth, uniform in color, and just a little bit frothy on top. Whisking well incorporates air, which helps the frittata puff up beautifully in the oven. Once it’s ready, just set the bowl aside.

2. Sauté the Aromatics and Prosciutto

Place your oven-safe skillet over medium heat and melt the two tablespoons of unsalted butter. Once it’s shimmering, add your thinly sliced shallot. Cook it, stirring every so often, for about 2 or 3 minutes. You want the shallots to soften and become fragrant, releasing their sweet aroma. Next, add the chopped prosciutto to the skillet. Let it cook for 4 to 5 minutes, stirring, until it starts to render its fat and gets a little crispy around the edges. This step builds a huge flavor base.

3. Wilt the Spinach

Now it’s time for the spinach. It will look like a mountain in your pan, but don’t you worry. Add it in large handfuls, stirring it into the hot prosciutto and shallots. It will wilt down very quickly, in just a minute or two. The goal is to cook it just until it has collapsed. Be careful not to overcook it here, as it will cook more in the oven. Overcooked spinach can release too much water and make your frittata soggy.

4. Combine and Cook on the Stovetop

Go back to your bowl of whisked eggs. Add one cup of the shredded smoked Gouda and half of your chopped chives directly into the eggs. Give it a quick stir to combine. Now, pour this entire egg mixture evenly over the ingredients in your skillet. Use a spatula to gently move the prosciutto and spinach around so everything is distributed nicely. Let it cook on the stovetop over medium-low heat, and this part is important, do not stir it. You want to let the edges set, which will take about 5 to 7 minutes. You’ll see the outer ring of the frittata start to look cooked and solid, while the center will still be liquid and jiggly.

5. Bake, Rest, and Garnish

Once the edges are set, sprinkle the remaining half-cup of smoked Gouda over the top. Carefully transfer the entire skillet into your preheated 400°F oven. Let it bake for 10 to 15 minutes. It’s done when it has puffed up like a soufflé, the top is a beautiful golden brown, and the center is just set. You can test it by inserting a knife into the center, it should come out clean. Please be very careful when removing the hot skillet from the oven. Let the frittata rest in the pan for at least 5 minutes. It will deflate a bit, which is completely normal. This resting period allows the custard to finish setting, making it easier to slice. Finally, for the grand finale, drizzle that wonderful hot honey all over the top and sprinkle with the remaining fresh chives. Slice it into wedges and serve it warm.

How To Serve Frittata

One of the best things about a frittata is how wonderfully versatile it is when it comes to serving. This Smoked Gouda and Prosciutto Frittata is so packed with flavor that it can easily stand on its own as the star of the meal, whether you’re serving it for a weekend brunch, a special holiday breakfast, or even a simple weeknight dinner. The combination of savory, salty, smoky, and sweet-hot flavors is a complete experience in every slice.

However, if you want to build a more complete meal around it, there are plenty of simple and delicious pairings that complement the frittata without overshadowing it. Think about adding freshness, texture, and a bit of acidity to balance the richness of the eggs and cheese. A simple green salad or some fresh fruit is often all you need to round out the plate perfectly.

Here are a few of my favorite ways to serve this frittata:

• Simple Arugula Salad: A lightly dressed salad is the perfect counterpoint. Toss some fresh baby arugula with a simple lemon vinaigrette, some shaved Parmesan, and maybe a few toasted pine nuts. The peppery bite of the arugula and the acidity of the dressing cut through the richness beautifully.
• Toasted Sourdough or Ciabatta: A slice of crusty, toasted bread is wonderful for sopping up any leftover hot honey and the creamy egg custard. You can serve it plain or rub it with a clove of garlic and a drizzle of olive oil for some extra flavor.
• Roasted Potatoes: For a heartier meal, especially if you’re serving this for dinner, a side of crispy roasted potatoes is always a winner. Toss them with some rosemary, garlic powder, salt, and pepper before roasting until golden brown.
• Fresh Fruit Platter: For a classic brunch feel, you can never go wrong with a colorful platter of fresh fruit. Sliced melon, berries, grapes, and citrus segments add a refreshing sweetness that cleanses the palate between bites.
• A Glass of Bubbly: If the occasion calls for it, a glass of Prosecco or a mimosa is a fantastic pairing. The bubbles and crispness of the wine are a lovely contrast to the savory frittata.

No matter how you choose to serve it, the key is to keep the accompaniments simple. The frittata is the main event, and these sides are just there to help it shine even brighter. Just slice it into wedges, place it on a plate, and get ready for the compliments to roll in.

How To Store & Reuse Frittata Leftovers

Let’s be honest, with a frittata this good, you might not have any leftovers to worry about. But since this recipe makes a generous amount, it’s good to know how to properly store and enjoy it later. Thankfully, this frittata holds up beautifully and is just as delicious the next day. Storing it correctly is key to preserving its texture and flavor, so you can enjoy a quick and easy meal with zero effort.

First, make sure the frittata has cooled down completely to room temperature. Storing it while it’s still warm can create condensation, which can lead to a soggy bottom. Once cooled, you have a couple of options for storage. My preferred method is to keep it right in the skillet it was cooked in, covered tightly with plastic wrap or aluminum foil. If you need your skillet back, you can slice the frittata into individual portions and place them in an airtight container. This makes grab-and-go breakfasts or lunches a breeze.

Here’s how to handle storing, reheating, and reusing your frittata leftovers:

• Refrigerating: Properly stored in an airtight container or tightly wrapped, the frittata will last in the refrigerator for up to 4 days. The flavors might even meld and become more delicious overnight.
• Reheating in the Oven: For the best texture, I recommend reheating slices in the oven or a toaster oven. Place the slices on a baking sheet and warm them at 350°F for about 10-15 minutes, or until heated through. This helps re-crisp the edges slightly and keeps the center creamy.
• Reheating in the Microwave: If you’re short on time, the microwave works too. Place a slice on a microwave-safe plate and heat it in 30-second intervals until it’s warm. Be careful not to overheat it, as eggs can become rubbery in the microwave. Sometimes I’ll place a damp paper towel over it to help it steam gently.
• Enjoying Cold: Don’t be afraid to eat it cold or at room temperature. A slice of cold frittata is surprisingly delicious. It’s perfect for packing in a lunchbox or for a quick snack straight from the fridge.
• Repurposing for Another Meal: Get creative with your leftovers. You can crumble a slice and use it as a filling for a breakfast burrito with some salsa and avocado. My favorite way to reuse it is to make a frittata sandwich. Just tuck a slice between two pieces of toasted bread with a little extra arugula or a spread of mayonnaise for an incredible lunch.

Proper storage means you can cook once and eat two or three times. This frittata is truly the gift that keeps on giving, making your week a little easier and a lot more delicious.

Substitutions & Variations For Frittata

One of the true joys of making a frittata is how forgiving and adaptable it is. This recipe with prosciutto, smoked Gouda, and hot honey is a tried-and-true favorite in my house, but you should absolutely feel free to use it as a starting point. Think of it as a template and get creative based on what you love, what you have in your fridge, or any dietary needs you might have. Customizing a frittata is easy and almost always leads to delicious results.

The core components are the eggs and the half-and-half, which create that lovely custardy base. Beyond that, the fillings are your playground. As long as you keep the proportions similar, you can swap out the meat, cheese, and vegetables with confidence. Just remember to cook any raw vegetables or meats before adding the egg mixture to ensure they are tender and to cook off any excess moisture, which can prevent your frittata from setting properly.

Here are some of my favorite substitutions and variations to inspire you:

• Meat Variations: If you don’t have prosciutto, this frittata would be just as lovely with crispy bacon, crumbled Italian sausage, or diced ham. For a vegetarian option, you can simply omit the meat and add more vegetables like sautéed mushrooms, bell peppers, or roasted asparagus.
• Cheese Swaps: The smoky Gouda is wonderful, but so many other cheeses would work beautifully here. Try using crumbled goat cheese for a tangy flavor, sharp white cheddar for a classic bite, or a creamy fontina or Gruyère which are both excellent melting cheeses. A sprinkle of Parmesan will always add a nice salty, nutty flavor.
• Vegetable Additions: Feel free to add more veggies to the mix. Sautéed mushrooms, caramelized onions, roasted red peppers, or even some leftover roasted broccoli would be fantastic additions. Just add them to the skillet along with the spinach.
• Dairy-Free Option: To make this frittata dairy-free, you can substitute the half-and-half with an equal amount of unsweetened almond milk or coconut cream. For the cheese, use your favorite dairy-free shredded cheese alternative. You would also need to swap the butter for olive oil or a plant-based butter.
• Herb Variations: While chives are classic, you could also use fresh dill, parsley, or basil to give the frittata a different flavor profile. A little bit of fresh thyme would also be lovely with mushrooms and Gruyère cheese.

Don’t be afraid to experiment. The best frittata is the one that’s filled with your favorite things. Use this recipe as your guide, and let your taste buds lead the way. You might just discover your own signature combination that becomes a new family favorite.

5 FAQs About Frittata

Here are some straightforward answers to the most common questions I receive about this frittata recipe.

Why is my frittata rubbery or watery?

A rubbery or watery frittata is usually the result of one of two things: overcooking or too much moisture from the fillings. Eggs are delicate, and when they are cooked for too long or at too high a temperature, the proteins tighten up and squeeze out water, leading to a tough, spongy texture. To avoid this, pull your frittata from the oven when the center is just barely set. It might have a very slight jiggle, but the residual heat will continue to cook it as it rests. A knife inserted into the center should come out clean.

Excess water from your fillings is the other common culprit. Vegetables, especially ones like spinach, mushrooms, or zucchini, release a lot of liquid when cooked. It is crucial to sauté your vegetables thoroughly before adding the eggs, allowing that excess moisture to evaporate. For spinach, be sure to cook it just until it wilts; cooking it longer will cause it to steam and release more water into your pan. If you’re using particularly watery vegetables, you can even gently squeeze them with a spoon against the side of the pan to remove extra liquid before pouring in the egg mixture.

What is the difference between a frittata and a quiche?

This is a great question, as they are very similar egg dishes. The most obvious difference is that a quiche always has a crust, typically a buttery pastry crust, while a frittata is crustless. This makes a frittata a naturally lighter, gluten-free option. Their preparation methods also differ slightly, which affects their final texture. A quiche filling is typically a liquid custard of eggs and heavy cream that is poured into a pre-baked crust and then baked slowly in the oven, resulting in a very smooth, soft, and delicate set.

A frittata, on the other hand, starts its cooking process on the stovetop. The fillings are cooked in an oven-safe skillet, the egg mixture is poured in, and the edges are allowed to set before the entire pan is transferred to the oven to finish cooking. This stovetop-to-oven method cooks the frittata faster and results in a firmer, puffier, and more rustic texture. Frittatas also tend to contain less dairy than a quiche, often using milk or half-and-half instead of heavy cream, making them feel a bit less rich.

What is the best pan to use for making a frittata?

The ideal pan for a frittata is a well-seasoned, 10-inch cast-iron skillet. Cast iron is fantastic because it heats evenly and retains that heat beautifully, which helps the frittata cook uniformly from the edges to the center. Its biggest advantage is that it can seamlessly go from the stovetop directly into a hot oven, which is essential for the frittata cooking method. A well-seasoned cast-iron skillet is also naturally non-stick, which is a huge bonus when it comes time to slide those perfect wedges out of the pan.

If you don’t have a cast-iron skillet, any 10-inch oven-safe, non-stick skillet will also work perfectly well. The key is “oven-safe.” Double-check that your pan, including the handle, can withstand the 400°F oven temperature. Some pans have plastic or rubber-coated handles that are not designed for high heat. Using an oven-safe skillet is non-negotiable for safety and for the success of your frittata. Avoid using pans that are not non-stick, as the eggs are very likely to stick, creating a mess and making serving a challenge.

Can I make this frittata ahead of time?

Absolutely! A frittata is an excellent make-ahead dish, which is one of the reasons it’s so perfect for entertaining or meal prep. You have a couple of options. You can prepare the entire frittata from start to finish, let it cool completely, then cover and refrigerate it for up to 3 or 4 days. You can serve it chilled or at room temperature, or you can reheat it. To reheat the whole frittata, place it in a 350°F oven for about 15-20 minutes until warmed through. You can also reheat individual slices as needed.

Another option is to prep the components ahead of time. You can sauté the shallots, prosciutto, and spinach, then store that cooked filling in an airtight container in the fridge for up to two days. You can also whisk your egg and cheese mixture and store it separately in another container. When you’re ready to cook, simply heat the fillings in your skillet, pour the egg mixture over the top, and cook according to the recipe instructions. This method allows you to serve a freshly baked frittata with just a few minutes of active cooking time.

How do I know when my frittata is fully cooked?

Knowing the perfect moment to pull your frittata from the oven is the key to achieving that ideal creamy texture. The visual cues are your best guide. After 10-15 minutes in the oven, the frittata should be visibly puffed up, especially around the edges, and the top should be a beautiful golden-brown color. The most important area to check is the very center of the frittata. It should look set, not liquidy or wet. A slight jiggle right in the middle is perfectly fine, as the frittata will continue to cook from the residual heat of the pan after you take it out of the oven.

For a more foolproof test, you can use the classic cake-testing method. Insert a thin knife or a toothpick into the center of the frittata. If it comes out clean, without any wet, raw egg clinging to it, the frittata is done. If it comes out with liquid egg on it, give it another 2 to 3 minutes in the oven and test again. Be careful not to overcook it. An overbaked frittata will continue to puff but may start to crack on the surface and will have a tougher, more rubbery texture when you eat it. Trust the visual cues and the knife test, and you’ll have a perfectly cooked frittata every time.

Try These Recipes Next

If you loved how easy and delicious this frittata was, I know you’ll enjoy some of my other favorite recipes. These are perfect for busy weeknights, easy entertaining, and making the most out of simple, wholesome ingredients.

• Easy Breakfast Ideas and Recipes: Looking for more ways to make your mornings special? This collection is full of my go-to breakfast and brunch recipes that are sure to please everyone at the table.
• Cheap Meal Ideas & Budget-Friendly Recipes: A great frittata is all about making something incredible from simple ingredients. If you love creating delicious meals without breaking the bank, you’ll find plenty of inspiration here.
• 110 Easy Dinner Ideas That Taste Great: A frittata makes a wonderful light dinner, and if you’re looking for more simple and satisfying dinner ideas, this is the list for you. It’s packed with recipes that are perfect for any night of the week.