Best 6 Cast Iron Skillet Vegetable Frittata Recipes

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.

CAST IRON SKILLET VEGETABLE FRITTATA

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.

FRITTATA WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
• Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
• Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
• Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.

VEGETABLE STOVETOP FRITTATA

Steps:

• Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
• Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
• Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

ROASTED VEGETABLE FRITTATA

Steps:

• In a medium bowl, beat the eggs, salt and pepper until combined. Preheat the oven to the broiler setting.
• Add the olive oil to an 8-inch cast-iron skillet and place over medium heat until the oil is shimmering. Add the eggs and vegetables. Let them cook, undisturbed, until the edges are set, about 2 minutes. Slip an offset spatula (a butter knife will work, too) under the sides and tilt the pan, to help the uncooked egg slide underneath. Repeat this all around the edge of the pan, until the top is wet but no longer runny.
• Place the skillet under the broiler, and cook until the top is golden and bubbly, 2 to 3 minutes, keeping a close eye so it doesn't burn. Remove the pan from the oven. Cut into 6 wedges, and serve immediately.
• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, milk, salt, and pepper until foamy.
• Melt butter in a cast-iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the eggs over the mixture.
• Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Top with sour cream, salsa, and chives before serving.