How Long to Cook Frittata (10-inch, 8-Egg, Stovetop Start / Broiler Finish) in the cast iron

Specification: 8 large eggs beaten with 1/4 cup dairy, add-ins already sautéed in the pan

Target Temp

Medium-low stovetop (~350°F surface) → high broiler

Stovetop Sear

Total Time

10–14 mins total (6–8 mins stovetop, 3–4 mins under broiler)

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

160°F (71°C) at the centre — the USDA egg-dish threshold

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Heat cast iron skillet over Medium-low stovetop (~350°F surface) → high broiler until lightly smoking. Prepare frittata (10-inch, 8-egg, stovetop start / broiler finish) (8 large eggs beaten with 1/4 cup dairy, add-ins already sautéed in the pan).

Cook

Cook for 10–14 mins total (6–8 mins stovetop, 3–4 mins under broiler). Do not flip; allow surface to develop undisturbed.

Check & Rest

The centre is just barely set with a slight jiggle when the pan is nudged; the broiler and carryover in the iron finish it. Confirm internal temperature reaches 160°F (71°C) at the centre — the USDA egg-dish threshold. Rest for 3 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 160°F egg-dish minimum internal temperature (any dish containing beaten eggs). Stovetop surface heat capped by butter/oil smoke point; broiler distance and time vary by range so a probe is the safe finish signal.

Pro Tip: The failure mode is cooking a frittata like an omelette — high heat, all stovetop — and getting a rubber puck. Start it on the lowest flame that still cooks the bottom, then move the whole pan to the broiler for the top. Pull it while the centre is still a hair under-set; carryover in cast iron is aggressive and it keeps cooking for a full minute after you take it out.

Want the complete meal with seasoning & sides?View Full Recipe

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