Frittatas are the ultimate clean-out-the-fridge meal, and can be whipped up (literally) on a whim for breakfast, brunch, lunch, or dinner. Consider our recipe a foundation for customization; add whatever mix-ins you have on hand: cooked meat, leftover vegetables, cheesy odds and ends, and so on.

Our basic recipe is cooked in a No.8 Field Skillet and serves six, but is easy to scale: add or subtract 2 eggs for every pan size larger or smaller (e.g., 12 eggs for a No.10 frittata, or 8 eggs for a No.6 frittata), and adjust the remaining ingredients as needed.

Recipe

Cast Iron Frittata

Yield: 6 servings
Photo: Lauren V. Allen

Ingredients

10 large eggs
½ cup whole milk (or ¼ cup heavy cream)
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoon extra-virgin olive oil
1 medium onion, diced
1 cup shredded cheese (anything that melts well, such as cheddar, fontina, or gruyère) OR 4 ounces fresh goat cheese or feta, crumbled
About 2 cups mix-ins (choose your own combination): cooked bacon or sausage; sauteed mushrooms, peppers, zucchini, or broccoli; diced cooked potatoes; halved cherry tomatoes; baby spinach; chopped herbs

Instructions

1.

Preheat the oven to 350°F. In a large bowl, combine the eggs with the milk, salt, and pepper to taste. Whisk just until no visible egg whites remain.

2.

In a No.8 (10 ¼”) cast iron skillet, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Pour the egg mixture over the onions and add the shredded cheese (if using) and any mix-ins. Stir until well combined. If using crumbled goat cheese or feta; sprinkle evenly over the top.

3.

Cook the egg mixture, without stirring, until the edges are set and just begin to pull away from the side of the skillet, about 7 minutes.

4.

Transfer the skillet to the oven and bake until the eggs are just set (they should barely jiggle when you shake the pan), 15 to 20 minutes.

5.

Let the frittata cool for at least 10 minutes before slicing and serving. The frittata can be made an hour or two ahead of time; reheat (if needed) in a 250°F oven.