Think of a frittata as an Italian dish that is a cross between an omelet and a quiche.  While you an certainly cook it all in a cast iron skillet, it should be finished in the oven.  It gives it a nice fluffy texture like a quiche. This is great for breakfast, lunch or even an easy dinner if you have some Italian or French bread to go with it. And of course it works well as a sandwich.

The idea behind this is to add anything that is leftover that you don’t want to let waste.  Thanksgiving leftovers, extra onions or herbs from last night’s dinner, potatoes, etc. Anything works. I have seen Greek versions with spinach and feta cheese, Cuban with roast pork and Swiss cheese, Mexican with cilantro, salsa and pepper jack cheese, and even a Chinese versions which includes water chestnuts.  There are dozens of possibilities here.

What you fill it with is up to you. I like to keep mine simple but because this cooks fast I pre-cook anything I want softer like the vegetables or potatoes. Some suggest anything from all vegetables to herbs only to meats like sausage, even salmon or shrimp.  No matter what you decide, keep it simple and make sure the filling ingredients either cook quickly, can be eaten raw, or simply pre-cook them.

Listed below are the key ingredients, you can leave it as is, or build from here.  This recipe should feed at least 3-4 people if you allow 2 eggs for each serving.  You can always add more eggs and filling for a larger crowd. I used a 10″ cast iron skillet so once it was done I could cut it into four triangle slices like a pizza.


  • 6 Eggs
  • Milk or Cream
  • Cheese
  • Onions
  • Peppers
  • Salt & Pepper
  • Olive Oil
  • Butter

Start with 6 eggs, beaten in a bowl with some milk or cream along with salt, pepper and whatever cheese you wish.  Get a cast iron skillet hot and add either olive oil or vegetable oil.  If you are precooking your vegetables now is a good time to add in the butter, just before you add your eggs.  Add the eggs to the skillet right over the vegetables and using a wooden or heat-resistant spatula, carefully push the edges of the egg to the center on all sides/edges and stir until it starts to thicken and it is no longer liquid. Once it starts to set, put it in the oven over a low broiler and continue to cook it to your desired tastes.  I prefer mine nice and brown on top, others like it just barely cooked through.  Remember once you remove it from the oven it is still going to be cooking on the bottom from the residual heat in the cast iron pan.


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