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Meal Instructions
Specimen #0099·CAST IRON·Easy

Cast Iron Loaded Frittata

A fluffy egg and cheese frittata packed with sauteed vegetables, started on the stovetop and finished under the oven for a golden puffed top.

Cook temp
MEDIUM HEAT → 400°F
Total time
28m
REST
3m
Serves
6
PULL AT
160°F
Ingredients
10 pieces Large Eggs
1/4 cup Heavy Cream
1/2 medium Bell Pepper — diced
1/4 cup Yellow Onion — diced
1/2 cup Mushrooms — sliced
1 cup Fresh Spinach — packed
1/2 cup Shredded Cheddar Cheese
1 tbsp Butter
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Equipment
10-Inch Cast Iron Skillet
Whisk
Oven Mitts
DirectionsGet to the point
1Whisk 10 eggs with 1/4 cup heavy cream, salt, and pepper. Set aside.
2Saute diced bell pepper, onion, mushrooms, and spinach in butter in a 10-inch cast iron skillet over medium heat for 5 minutes.
3Pour egg mixture over the vegetables, sprinkle with cheddar cheese, and cook stovetop 5 minutes until edges set.
4Transfer skillet to 400°F (204°C) oven for 8 to 10 minutes until puffed and golden. Rest 3 minutes, slice into wedges.
Dad pro tip

A frittata is the fridge cleanout king. Whatever vegetables, cheese, or leftover meat you have goes in. It is the one recipe that actually gets better when you improvise.

Kid adjustment

Stick to mild vegetables like bell peppers and skip mushrooms if your kids push them aside. Extra cheese on top always gets approval.

Reheat

Reheat individual slices in a 350°F (177°C) oven for 5 minutes or enjoy cold straight from the fridge.

BASIS: Tested in 10-inch cast iron skillet. Stovetop start over medium heat, finished in 400°F (204°C) oven. USDA egg-based dish target 160°F.230 kcal · 16g protein · 4g carbs · 17g fat
USDA FoodData Central #173424
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