Description
This Cast Iron Frittata is a simple yet flavorful breakfast made with fluffy eggs, fresh vegetables, cheese, and herbs. Cooked in a cast iron skillet and finished in the oven, it’s perfect for breakfast, brunch, or meal prep. The combination of sautéed vegetables and creamy cheese baked to perfection makes it a wholesome, satisfying start to your day.
Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup milk
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Vegetables
- 1 cup baby spinach
- 1 cup cherry tomatoes, halved
- ½ cup diced bell pepper
- ½ small onion, diced
Other Ingredients
- 1 cup shredded cheddar or mozzarella cheese
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the cooking temperature while you prepare the frittata.
- Prepare Egg Mixture: In a bowl, whisk together 8 large eggs, ¼ cup milk, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper until fully combined and slightly frothy.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a 10-inch cast iron skillet over medium heat. Add diced onion and bell pepper, sautéing for 4–5 minutes until softened and fragrant.
- Add Spinach: Stir in 1 cup baby spinach and cook until wilted, about 1-2 minutes, evenly mixing the greens with the onions and peppers.
- Add Egg Mixture: Pour the prepared egg mixture into the skillet over the sautéed vegetables. Gently stir to combine everything evenly but do not overly scramble; allow the eggs to start setting around the edges.
- Add Toppings: Evenly distribute 1 cup halved cherry tomatoes and 1 cup shredded cheddar or mozzarella cheese over the top of the egg mixture.
- Bake: Transfer the cast iron skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle 2 tablespoons chopped fresh parsley on top. Slice into wedges and serve warm.
Notes
- Add cooked bacon, sausage, or mushrooms to the vegetable mixture for extra flavor and protein.
- A cast iron skillet creates beautifully even cooking and helps develop a nice crust on the frittata.
- Refrigerate leftovers in an airtight container for up to 4 days and reheat gently before serving.
- For a vegetarian and gluten-free option, ensure no meat ingredients are added and check cheese labels if purchasing pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
