Caring for Cast Iron

Troubleshooting

Cast Iron

Tools

Gifts

 

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.

Photo: Lauren V. Allen

Recipe: Cast Iron Skillet Frittata

Yield: 6 servings
Print Recipe

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

Tools

No.8 Field Skillet

Resources

The Field Method for Cast Iron Care

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 Field 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.

Seasoning Rating: Best

A well-cooked frittata will release easily from your skillet, and the initial glug of olive oil and full-pan coverage will help contribute seasoning to your cooking surface.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

Read More