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.
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
cast-iron Timer
Set for 15 mins @ Medium Heat then 400°F (204°C) oven finish
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Whisk 10 eggs with 1/4 cup heavy cream, salt, and pepper. Set aside.
Saute diced bell pepper, onion, mushrooms, and spinach in butter in a 10-inch cast iron skillet over medium heat for 5 minutes.
Pour egg mixture over the vegetables, sprinkle with cheddar cheese, and cook stovetop 5 minutes until edges set.
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 Guided Instructions
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.
The heavy cream makes the frittata custardy and tender instead of rubbery. Do not skip it.
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.
Cook the vegetables first to drive off their moisture so the frittata does not turn watery.
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.
The stovetop start sets the base while the oven puffs and browns the top for perfect texture throughout.
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.
Wrap the handle in a towel after removing from the oven. A hot cast iron handle is the most common kitchen burn.
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.
Stick to mild vegetables like bell peppers and skip mushrooms if your kids push them aside. Extra cheese on top always gets approval.
- Buttered toast
- Mixed greens salad
- Fresh fruit
Reheat individual slices in a 350°F (177°C) oven for 5 minutes or enjoy cold straight from the fridge.