This Cast Iron Skillet Frittata is going to become your new favorite way to serve eggs. It’s a fluffy, creamy, flavor explosion, that just looks fancy. Yep, it really is easy to prepare, uses only one pan, and is perfect for using up all those odds and ends in the fridge.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Here we go, recipe number three featuring Cabot Cheddar Cheese. This time I used the Sharp Cheddar. You might be wondering why the cheese is white if I’m using cheddar cheese. Fun fact: yellow cheddar cheese has dyes added. Who needs extra chemicals in their food? Not us! Am I right?
I’m loving this Cast Iron Skillet Frittata because you can serve it for breakfast, lunch, or dinner. Plus, it’s budget friendly and perfect for cleaning out the fridge. You can add in pretty much any combination of veggies, meat, and cheese you like to a frittata.
A frittata is an easy breakfast or brunch dish to prepare, but it is equally delicious for an easy weeknight dinner. It only takes about 25 minutes, but it is impressive enough to serve to guests. It starts on the stovetop then moves to the oven to finish baking.
A well-seasoned cast iron skillet is the perfect vessel for creating a mouth-watering frittata. Sauté the veggies right in the pan, pour in the egg mixture, let cook for a few minutes, then transfer to a preheated oven. Told you it was easy!
The ease and versatility of a Cast Iron Skillet Frittata makes it a no brainer for a breakfast (or lunch or dinner) staple to add to your recipe arsenal. Use this recipe as a guide for creating your own spin on this classic dish.
FAQS:
A frittata is an Italian egg-based dish similar to an omelette or quiche. In essence it’s a savory custard with cheeses, vegetables, or meats added. The addition of cream (or other full fat dairy) is essential for the texture of a frittata.
The major difference between the two is that a quiche has a savory crust, and a frittata does not. A quiche also has a a higher amount of dairy mixed in with the eggs.
No, you can use any oven safe skillet, but you want to make sure it conducts heat well and is relatively non-stick to make cutting and serving easy.
While you can serve anything you’d like, I've listed some ideas below depending on when you’re eating your frittata.
Breakfast: roasted potatoes, a side of fruit, yogurt, toast or an English muffin.
Lunch: a simple side salad or tropical fruit salad, make a frittata sandwich
Dinner: roasted veggies, three bean salad , roasted potatoes
HOW TO PREPARE CAST IRON SKILLET FRITTATA:
- Preheat the oven to 425ºF.
- Begin by prepping the veggies. Dice the onion, mince the garlic, chop the tomatoes, and slice the mushrooms. Go ahead and grate the Cabot Sharp Cheddar Cheese as well.
- Next, prep the eggs and Greek yogurt mixture. Wait to add the salt, pepper, and cheese until ready to add to skillet.
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Once shimmering, add the onion, and cook until translucent, about 3 minutes. Add the minced garlic cloves, and cook 1 more minute.
- Add the mushrooms and tomatoes to the skillet, and cook about 4-5 minutes, stirring occasionally until mushrooms are cooked down. Don’t worry about the liquid from the mushrooms and tomatoes; it will help the spinach wilt in the next step and will cook off by the time you add the eggs.
- Last, add the spinach and sausage to the skillet along with ½ teaspoon each of salt and pepper. Cook about 5 more minutes until spinach is wilted.
- Stir the cheese and ½ teaspoon each of salt and pepper into the eggs. Pour the egg mixture into the skillet, and give all the ingredients a quick stir with the spatula. Let sit for about one minute, then carefully transfer to the oven.
- Bake about 9-13 minutes. When the frittata is ready, the eggs should puff up, and the center will jiggle just slightly when you give the skillet a gentle shake. Remove the skillet from the oven, and place on a cooling rack for about five minutes before slicing and serving. This is important as the eggs will continue cooking as the frittata cools slightly.
- Garnish with fresh herbs if desired.
SERVING SUGGESTIONS FOR CAST IRON SKILLET FRITTATA:
This recipe is endlessly customizable. I’ve included a few variations for you below, but you really can use any combination of veggies and protein you like.
- Mediterranean influence: olives, feta cheese, spinach, artichoke hearts
- Mexican influence: chorizo, green chilis, pepper jack cheese, tomatoes
- Italian influence: pancetta, roasted red peppers, mushrooms, and mozzarella
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RECIPE NOTES:
- For more information on cooking the perfect frittata check out Bon Appetit’s How to Cook a Perfect Frittata: Rules to Follow and Mistakes to Avoid. This is the article I used to help me develop this frittata recipe.
- Do make sure your add-ins are fully cooked as the frittata doesn’t bake long enough to fully cook them. You also don't want the extra water from uncooked veggies to water down your frittata.
- Make sure to begin checking for doneness earlier than you think it will be ready. It can go from perfect to overcooked in a minute.
- I use my 10-inch Lodge cast iron skillet all the time. It conducts heat beautifully, and the clean up is easy peasy.
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Cast Iron Skillet Frittata
Cast Iron Skillet Frittata is a fluffy, creamy, flavor explosion. It might look fancy, but it’s an easy recipe to whip up, uses only one pan, and can be served for any meal. Breakfast for dinner? Yes, please!
Ingredients
- 12 large eggs
- 1 cup Cabot Sharp Cheddar Cheese
- ⅓ cup Cabot Greek yogurt (plain, full fat)
- 1 tablespoon extra virgin olive oil
- ½ cup onion, diced
- 2 cloves garlic
- 2 cups spinach (packed)
- 1 cup tomatoes, diced
- 1 ½ cups mushrooms
- 1 cup cooked turkey sausage (something I usually have on hand in the freezer)
- 1 teaspoon salt (divided)
- 1 teaspoon pepper (divided)
Instructions
- Preheat the oven to 425ºF.
- Begin by prepping the veggies. Dice the onion, mince the garlic, chop the tomatoes, and slice the mushrooms. Go ahead and grate the Cabot Sharp Cheddar Cheese as well.
- Next, prep the eggs and Greek yogurt mixture. Wait to add the salt, pepper, and cheese until ready to add to skillet.
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Once shimmering, add the onion, and cook until translucent, about 3 minutes. Add the minced garlic cloves, and cook 1 more minute.
- Add the mushrooms and tomatoes to the skillet, and cook about 4-5 minutes, stirring occasionally until mushrooms are cooked down. Don’t worry about the liquid from the mushrooms and tomatoes; it will help the spinach wilt in the next step and will cook off by the time you add the eggs.
- Last, add the spinach and sausage to the skillet along with ½ teaspoon each of salt and pepper. Cook about 5 more minutes until spinach is wilted.
- Stir the cheese and ½ teaspoon each of salt and pepper into the eggs. Pour the egg mixture into the skillet, and give all the ingredients a quick stir with the spatula. Let sit for about one minute, then carefully transfer to the oven.
- Bake about 9-13 minutes. When the frittata is ready, the eggs should puff up, and the center will jiggle just slightly when you give the skillet a gentle shake. Remove the skillet from the oven, and place on a cooling rack for about five minutes before slicing and serving. This is important as the eggs will continue cooking as the frittata cools slightly.
- Garnish with fresh herbs if desired.
Notes
- Do make sure your add-ins are fully cooked as the frittata doesn’t bake long enough to fully cook them.
- Make sure to begin checking the frittata earlier than you think it will be ready. It can go from perfect to overcooked in a minute.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 308Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 323mgSodium 705mgCarbohydrates 7gFiber 2gSugar 3gProtein 24g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
Just wondering if this will freeze well
Inspired Fresh Life
You know, I'm not sure. I've never tried freezing any of my egg dishes. I think it may get a bit watery if frozen then defrosted. It definitely keeps fine in the fridge for 3-4 days. Let me know how it turns out if you decide to freeze some.