Cast Iron Skillet Frittata
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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 on 6/11/23.)
Frittata is an Italian egg dish that can be eaten warm or at room temperature. If desired, you may mix all of your ingredients together before adding them to a hot skillet, but I prefer to saute my vegetables first and then add the egg mixture. Once the egg has set and is no longer runny, I like to transfer the dish to a hot oven to finish cooking under the broiler. Which makes this a perfect recipe to prepare in a cast iron skillet.
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. In fact, I use cast iron for breakfast most mornings, whether my small 8-inch skillet for an omelette or eggs for me and my husband, or my larger pan for cooking bigger jobs. See a few of my favorite Cast Iron Recipes Here.
A Note About the Ingredients
Skillet Frittata is such an easy dish to make for breakfast (or dinner.) What I really like about it is that it is so adaptable. You can virtually use any fresh vegetables, meats, or cheese that you like or have in the fridge.
Here I’ve used red and yellow bell peppers, sweet onions, mushrooms, and zucchini. If mushrooms aren’t your thing, no problem. Leave them out. This recipe is simply a base to show you what you can do. Want to use some sliced tomatoes? Go for it! Do you have a little sausage in the fridge? Throw it in. Or substitute another vegetable, such as yellow squash, asparagus, spinach, etc. Instead of cheddar cheese, you could use mozzarella, Monterey jack, Swiss, or even Gouda. You get the idea. Make it your way!
More Egg Dishes to Consider
Ingredients for Cast Iron Skillet Frittata
(See the full recipe at the bottom of this post.)
- 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
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.
Cast Iron Skillet Frittata
- 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
- 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.