A Frittata is a great way to use garden fresh vegetables and pasture raised eggs. This is a breakfast/brunch staple in our house. It is such a fun and easy way to use ingredients from your fridge without having to overthink your weekend recipes. Cooking a Frittata should be easy to do and will make your kitchen smell amazing while also wowing your guests.
2 pinches salt and pepperOne for the eggs and another before serving
Instructions
Pre-heat your oven to 350 degrees. Warm your cast iron and add your olive oil. Add your chopped vegetables to the pan and lightly sauté until the vegetables soften
While your vegetables are cooking down, add your 12 eggs to a mixing bowl. Now add your 3 tablespoons of half and half. If you prefer to go dairy free, you could always add nut milk. Beat the eggs with cream, salt and pepper.
Once the vegetables have fully cooked down – they basically soften and become translucent, add your eggs. Tilt the pan and allow egg mixture to fully cover encapsulate the roasted veggies. Allow eggs to set for 30 seconds to a minute. Move pan to the oven for 30 minutes
I like to keep my oven light on. This allows you to see if the eggs have set and the edges have started to separate from the side of the pan. The key is not overcooking the dish. The beauty of cast iron is that when you remove the mixture from the pan, the warm skillet will continue to cook the Frittata. After 25 minutes in the oven, pull the dish out and sprinkle your crumbled goat cheese. Add back to the oven for 5 minutes.
Pull the dish out of the oven, let it stand for 1-2 minutes. I like to garnish the dish with a fresh avocado and herbs. You could cilantro, parsley or mint. Use a sharp knife or spatula and serve your guests out of the cast iron. Enjoy!