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
- 400°F
- 204°C · preheat
- Total time
- 28 min
- 10 prep · 15 cook · 3 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 3 min
- Before slicing
How to Make a Frittata | So Delicious! · Preppy Kitchen
John Kanell demonstrates sautéing vegetables in cast iron, pouring over custardy eggs, and baking until puffed and golden.
- Target //Cook at Medium Heat then 400°F (204°C) oven finish for 25 mins.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 3 mins before slicing.
- Golden Rule //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.
- Family Tweak //Stick to mild vegetables like bell peppers and skip mushrooms if your kids push them aside. Extra cheese on top always gets approval.
Ingredients
- 10 piecesLarge Eggs
- 1/4 cupHeavy Cream
- 1/2 mediumBell Pepper, diced
- 1/4 cupYellow Onion, diced
- 1/2 cupMushrooms, sliced
- 1 cupFresh Spinach, packed
- 1/2 cupShredded Cheddar Cheese
- 1 tbspButter
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
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Get to the point
- 1
Whisk 10 eggs with 1/4 cup heavy cream, salt, and pepper. Set aside.
- 2
Saute diced bell pepper, onion, mushrooms, and spinach in butter in a 10-inch cast iron skillet over medium heat for 5 minutes.
- 3
Pour egg mixture over the vegetables, sprinkle with cheddar cheese, and cook stovetop 5 minutes until edges set.
- 4
Transfer skillet to 400°F (204°C) oven for 8 to 10 minutes until puffed and golden. Rest 3 minutes, slice into wedges.
Step by step
Tap a step to cross it offWhisk Eggs and Cream
Crack 10 eggs into a large bowl. Add 1/4 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until uniformly combined with no streaks of white remaining.
WhyThe heavy cream makes the frittata custardy and tender instead of rubbery. Do not skip it.
Saute the Vegetables
Melt 1 tablespoon butter in a 10-inch cast iron skillet over medium heat. Add 1/2 diced bell pepper, 1/4 cup diced onion, and 1/2 cup sliced mushrooms. Cook 3 minutes until softened. Add 1 cup fresh spinach and stir until wilted, about 1 minute.
WhyCook the vegetables first to drive off their moisture so the frittata does not turn watery.
Stovetop Then Oven Finish
Pour the egg mixture over the sauteed vegetables. Sprinkle 1/2 cup shredded cheddar cheese evenly on top. Cook on the stovetop without stirring for 5 minutes until the edges are set but the center is still jiggly. Transfer the skillet to a 400°F (204°C) preheated oven.
WhyThe stovetop start sets the base while the oven puffs and browns the top for perfect texture throughout.
Bake Until Puffed and Golden
Bake for 8 to 10 minutes until the frittata is puffed, golden on top, and the center reaches 160°F. Remove from oven (use oven mitts, the handle is scorching hot) and rest 3 minutes. Slice into wedges and serve from the skillet.
WhyWrap the handle in a towel after removing from the oven. A hot cast iron handle is the most common kitchen burn.
- 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 & toddler adjustment
- Stick to mild vegetables like bell peppers and skip mushrooms if your kids push them aside. Extra cheese on top always gets approval.
- Serve with
- Buttered toast · Mixed greens salad · Fresh fruit
- Reheating
- Reheat individual slices in a 350°F (177°C) oven for 5 minutes or enjoy cold straight from the fridge.
- Calories
- 230
- Protein
- 16 g
- Carbs
- 4 g
- Fat
- 17 g
Nutrition source: USDA FoodData Central #173424. Cook-time 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.
Frequently Asked Questions
How do you reheat leftover cast iron loaded frittata without ruining the texture?
Reheat individual slices in a 350°F (177°C) oven for 5 minutes or enjoy cold straight from the fridge.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 3 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Stick to mild vegetables like bell peppers and skip mushrooms if your kids push them aside. Extra cheese on top always gets approval.
What are the best side dishes to serve with this?
Recommended sides include Buttered toast, Mixed greens salad, Fresh fruit.