Frittata in Cast Iron Pan

Serves: 4

Makes a great lunch using vegetables and/or leftover meats.

Agnes

Frittata in Cast Iron Pan

Ingredients

8 eggs

1/2 cup water or milk

1 tablespoon fresh herbs or 1/4 tsp dried herbs, or to taste 

1/8 tsp salt or to taste

1/8 tsp black pepper

1 tablespoon olive oil

1 tablespoon butter

Filling ingredients: 2 cups total. Combination chopped vegetables and cooked meat, poultry, or seafood. 

1/2 cup shredded cheddar cheese

Instructions

Preheat oven to broil or use large cast iron frying pan and lid that fits. 

Add eggs to medium bowl and whisk. Add milk or water, herbs, salt and pepper and stir until combined. Set egg mixture aside.

Using a large cast iron frying pan add olive oil and butter and preheat on medium heat on top of stove. Add filling ingredients to pan and saute until vegetables are soft and meat is heated through, stirring frequently. Spread filling ingredients evenly on bottom of pan and slowly add egg mixture. When egg mixture starts to set use a spatula to gently lift cooked portions and let uncooked eggs to flow underneath. As the frittata cooks move cooked edges toward the center. Cook frittata until bottom and sides are set and top is almost set about 8 to 10 minutes. Sprinkle cheese over top and place under broiler in pre-heated oven for 2 to 3 minutes. Cook until eggs are cooked and cheese is melted and bubbly.  If not using oven, cover frittata with lid and cook a couple of minutes on top of stove. Loosen edges around frittata, cut and serve. Goes well with Ketchup and toast.

Tips: 

You can use any ovenproof frying pan. 

If you add spinach or quick cooking ingredients add them last after the rest of the filling ingredients are almost cooked. Cook until spinach is soft and still very green.

Note: Vegetable ingredients in picture green onions, mushrooms, orange pepper, spinach. Herbs used, fresh basil with a hint of fresh dill.