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Baked Ham Frittata

Baked Ham Frittata

By Traeger Kitchen

This easy-to-make ham quiche is a great way to start your day with wood-fired flavor. Grilled ham steak and bell peppers are folded into a mixture of eggs and double cheese then baked until golden brown.

Prep Time

30 Min

Cook Time

1 Hr




This recipe serves:


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Units of Measurement:
1 Ham Steak
As Needed Olive oil
1 red bell pepper
1 green bell pepper
To Taste salt
To Taste Pepper
1 Tablespoon Butter, for greasing
2 Tablespoon panko breadcrumbs
9 eggs, beaten
2 Cup Cottage Cheese
3 Cup (12 oz) monterey jack cheese, shredded
1/4 Cup all-purpose flour
1 Teaspoon baking powder
3 scallions, thinly sliced
1/2 Cup onion


  • 1

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Brush ham with olive oil. Toss the red and green bell peppers with olive oil, and season with salt, and pepper.

  • 3

    Place the ham and peppers directly on the grill grates. Close the lid and cook the ham for 10-15 minutes, turning once, until grill marks develop. Cook the peppers for 15-20 minutes, turning occasionally, until softened and lightly charred.

    350 ˚F / 177 ˚C


  • 4

    Remove the ham from the grill and dice.

  • 5

    Remove the peppers from the grill, and place them in a glass bowl. Cover bowl with plastic and steam for 10 minutes. Then remove the skins, stems, and seeds from the peppers, and dice.

  • 6

    Butter a well-seasoned 10-inch cast-iron skillet or pie plate. Sprinkle the panko evenly over the buttered surface.

  • 7

    In a large bowl, whisk together the eggs, cottage cheese, shredded cheese, flour, baking powder, and 1 teaspoon of pepper. Fold in the ham, red and green peppers, onion, and half the scallions. Pour into the prepared skillet.

  • 8

    Place the skillet directly on the grill grates. Close the lid, and bake until the frittata is firm in the center and the top is golden brown, 45-60 minutes.

    350 ˚F / 177 ˚C


  • 9

    Remove the frittata from the grill. Top with remaining scallions, and cut into wedges to serve. Enjoy!

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