Cast Iron Skillet Frittata
Cast Iron Skillet Frittata is an easy, delicious, and very colorful recipe to make for your family for breakfast. Loaded with lots of vegetables and topped with cheddar cheese. So yummy. Perfect for the holidays, or anytime you’re looking for a filling breakfast.
(Post modified with new photos on 7/27/22.)
I use my 12-inch Lodge Cast Iron Skillet for this dish as it transfers easily between stovetop and oven. It’s also perfect for sauteing vegetables and cooking eggs.
Ingredients Needed to Make Cast Iron Skillet Frittata
See full recipe in its entirety at the bottom of this post.
-
- butter
- zucchini
- sweet onion
- red bell pepper
- yellow bell pepper
- button mushrooms
- kosher salt
- freshly ground black pepper
- large eggs (eight of them)
- fresh or dried parsley
- cheddar cheese, shredded
A Few Notes About the Ingredients
What I really like about making a frittata is that you can virtually use any fresh vegetables or cheese that you like. Want to use some sliced cherry tomatoes? Go for it! Do you have a little sausage you want to use? Throw it in. Maybe you prefer mozzarella cheese or Monterey Jack. Go ahead, use it. This recipe is simply a base to show you what you can do.
Instructions for Making This Recipe
Set your broiler to high. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.
Prep your vegetables and herbs. Halve and slice the zucchini. Slice or chop the onions, bell peppers and mushrooms. Chop the fresh parsley.
Using a box grater, shred the cheddar cheese. Set aside until ready to use.
Step #1 – Cast Iron Skillet on the Stove
In a large cast iron skillet, melt the butter.
Saute the prepared zucchini, onion, bell peppers, and mushrooms until tender, 7-10 minutes.
Notice in the picture above that I’ve opted to keep the vegetables in big pieces. If you’d rather dice them into smaller pieces, that is perfectly fine. Do what you like best!
In a medium bowl, whisk together the large eggs, kosher salt, and freshly ground black pepper until frothy.
Add eggs to the tender vegetables. After 1-2 minutes, start going around the edges with a spatula to lift the eggs slightly to allow uncooked eggs to flow to the edges. You’ll have to tilt the pan to one side and then the other so that the eggs flow evenly in the pan.
Continue cooking the eggs until they look almost set in the center, approximately 5-7 minutes more.
Step #2 – Move the Cast Iron Skillet to the Oven
Remove the skillet from the heat and sprinkle with chopped fresh parsley and shredded cheddar cheese.
If you don’t have any fresh parsley, simply substitute with 1 teaspoon of dried parsley.
Transfer the skillet to broiler and cook for 2-3 minutes until cheese is golden brown. Remove from oven and cool for 5 minutes before serving.
This frittata recipe will serve 4-6 people. Serve with slices of toast, and if desired, some sliced ham or bacon.
See more Breakfast Recipes Here. Browse Egg Recipes Here.
Cast Iron Skillet Frittata
Equipment
Ingredients
- 1/4 cup butter
- 1 cup zucchini halved and sliced
- 1/2 cup sweet onion sliced
- 1/2 cup red bell pepper sliced
- 1/2 cup yellow bell pepper sliced
- 3 whole button mushrooms sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 large eggs
- 1 tablespoon fresh parsley or 1 teaspoon of dried parsley
- 1/3 cup cheddar coarsely shredded
Instructions
- Set your broiler to high. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Prep your vegetables and herbs. Halve and slice the zucchini. Slice the sweet onions, bell peppers, and mushrooms. Chop fresh parsley.Using a box grater, shred the cheddar cheese. Set aside until ready to use.
Step #1 - Cooking Eggs on Stovetop
- In a large cast iron skillet, melt butter on medium high heat. Saute the prepared zucchini, onion, bell peppers, and mushrooms until tender, 7-10 minutes.
- In a medium bowl, whisk together the large eggs, kosher salt, and freshly ground black pepper until frothy.
- Add eggs to the tender vegetables. After 1-2 minutes, start going around the edges with a spatula to lift the eggs slightly to allow uncooked eggs to flow to the edges. You'll have to tip the skillet from one side to the other so that the eggs flow evenly in the pan.
- Lower the heat to low and continue cooking the eggs until they look almost set in the center, approximately 5-7 minutes.
- Sprinkle with chopped fresh parsley and shredded cheddar cheese.
Transfer Skillet to Oven - Broiler
- Transfer the skillet to the hot broiler and cook for 2-3 minutes until the cheese is golden brown. Cool for 5 minutes before serving. Serves 4-6.
Notes
Nutrition
