Best 2 Cast Iron Skillet Vegetable Frittata Recipes
Indulge in a culinary symphony of flavors with our cast-iron skillet vegetable frittata, a delectable dish that tantalizes the taste buds and nourishes the body. This frittata is a vibrant tapestry of garden-fresh vegetables, enveloped in a golden cloak of eggs, creating a hearty and wholesome meal. With three enticing variations to choose from, each bursting with unique flavors, this recipe caters to diverse palates and dietary preferences.
The classic vegetable frittata showcases the natural goodness of bell peppers, zucchini, and spinach, harmoniously blended with savory onions and garlic. For a Mediterranean twist, the Greek vegetable frittata beckons with sun-ripened tomatoes, briny feta cheese, and aromatic oregano, capturing the essence of the Aegean. And for those seeking a meat-free indulgence, the vegan vegetable frittata delights with tender asparagus, earthy mushrooms, and roasted red peppers, proving that plant-based cuisine can be equally satisfying.
Each variation promises a symphony of flavors, textures, and colors, ensuring a delightful culinary experience. Whether you're a seasoned brunch enthusiast or a novice cook seeking a nutritious and versatile dish, this cast-iron skillet vegetable frittata is your culinary masterpiece waiting to be unveiled.
CAST IRON SKILLET VEGETABLE FRITTATA
This frittata is a delicious balance of eggs, cheese, vegetables, and spices.
Provided by Father Makes Breakfast
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
- Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
- Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
- Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 9.9 g, Cholesterol 198.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 13 g, SaturatedFat 3.7 g, Sodium 355 mg, Sugar 3.5 g
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
Tips:
- Use a well-seasoned cast iron skillet. This will help prevent the frittata from sticking and will give it a nice, even cook.
- Don't overcrowd the skillet. If you add too many vegetables, the frittata will be too thick and won't cook evenly.
- Cook the vegetables until they are tender-crisp. You don't want them to be mushy, but you also don't want them to be raw.
- Use a variety of vegetables. This will give your frittata more flavor and texture.
- Don't overcook the eggs. The frittata should be cooked through, but you don't want the eggs to be rubbery.
- Let the frittata cool slightly before serving. This will make it easier to slice and will help the flavors to meld.
Conclusion:
A cast iron skillet vegetable frittata is a delicious and easy-to-make breakfast, lunch, or dinner. It's packed with vegetables and protein, and it's a great way to use up leftovers. With a few simple tips, you can make a perfect frittata every time.
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