Baked Cast Iron Skillet Frittata

I love breakfast food. I love cooking breakfast food. I had my first frittata years ago at Jine’s Restaurant on Park Avenue in Rochester, NY and I have been obsessed with creating my own variations ever since. I would like to think that a few of my creations measure up to what I enjoyed all those years ago.

I decided to look up the definition of “frittata” as part of my research and here is what I found:

~Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. Large frittatas are cut in slices and served.

Kelli Foster Kitchn

~an Italian dish made with fried beaten eggs, resembling a Spanish omelet.


I breathed a huge sigh of relief that my cooking method fit the definition! Ha!

I have tinkered with this for years and I have finally found a method that works for me every time.

First, I put my cast iron skillet in the oven and heat it up to 380 degrees. While that is warming up, I do my prep work of chopping up and sauteeing all of the veggies before I put anything in the skillet. I use different vegetables depending on the season, and what is in my fridge. I almost always use a potato. I cut up the potato into small cubes, and then place in a microwave safe bowl with enough water to cover the potatoes. I cook them for about 4 minutes on high and then drain the water. Before transferring them to a frying pan, I usually lay them out on paper towels to absorb as much of the excess water as possible. I saute the veggies in a frying pan and do not use the cast iron skillet, which is still warming in the oven, ready to cook the entire frittata.

When all of the vegetables have been cooked, I set them aside on a paper towel for a few minutes to drain off some of the oil/grease.

The next step is to prep the eggs. The number of eggs depends on the number of people  I am serving. For two hungry people, I will use 4 to 5 eggs.

I usually add some milk fat (half & half, sour cream) to the eggs, and when I did some research to find out if there was any science behind that idea, I was left with nothing that definitively proved it helped with texture or taste. I found more articles and opinions that said to NOT add any additional moisture, at all.

I beat the eggs super well and add salt and pepper. After the eggs are whipped up, I then add the vegetables to the egg mixture. I don’t normally beat or mix this mixture. I just put it all in the same bowl.

Right after I add it all to the bowl, I get the hot skillet out of the oven and spray it with cooking spray. My skillet is really well seasoned (I probably don’t need to do this, but I have NEVER had anything stick when I add this step). I then dump the entire egg/veggie mixture into the hot skillet and use a wooden spoon to make sure everything spreads out somewhat evenly. Then, I put it all in the oven. I check it after about 5 to 10 minutes. Once the top feels somewhat firm, I will add some cheese. I check back in about 5 minutes or so to make sure the cheese is melting. Once it all looks melty and delicious I take it out of the oven and slide it out of the pan onto a large wooden cutting board.

I let it rest for a few minutes and then use a pizza cutter to slice it into pieces.


Ingredients: This will all vary based on what I have in the fridge and the time of year.

  • 4 – 5 cage free organic eggs
  • Sausage or bacon
  • ¼ of a medium onion – chopped
  • Grape tomatoes halved
  • Mushrooms – sliced
  • 1 medium-sized russet potato – cubed and microwaved (see directions above)
  • Baby spinach
  • Broccoli

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