Cast-Iron Veggie Frittata

Cast-Iron Veggie Frittata is a protein and veggie-packed breakfast dish that is super easy to create and customize! It makes a great brunch dish for the family, or a stellar meal to impress guests with.

Where egg muffins are great for being portable, this Cast-Iron Veggie Frittata is perfect for a lazy day brunch at home or a quick breakfast meal prep. A quick whisk of all of the ingredients, and you just pop it in the oven. Bonus: you also get an amazing serving of protein and veggies in one fell swoop.

Ingredients

• Eggs - Grab your favorite type of eggs for this recipe. I've also used egg whites instead or in addition to the whole eggs.
• Spinach - Chopped spinach, whether fresh or frozen, adds some greens to your dish.
• Mushrooms - I recommend white mushrooms, rinsed and chopped.
• Tomato - Slice grape/cherry tomatoes into halves or quarters.

How to Make a Cast-Iron Veggie Frittata

1. Start out by chopping your veggies and setting them aside.
2. To a large bowl, crack the eggs. Pour in your milk and seasonings, then whisk well.
3. Add your vegetables and any cheese.
4. Pour the mixture into a greased cast-iron skillet.
5. Bake for about 30 minutes, or until the eggs are almost set. I cut the oven off and let the frittata sit for another couple minutes.
6. Serve with chopped parsley on top, with hot sauce if you like. Enjoy!

Variations/Substitutions

The mix-in combinations for a veggie frittata are endless!

• Broccoli & Cheese - Chopped broccoli, cheddar cheese, and sweet onion.
• Potato Leek - Cubed gold potatoes, chopped leeks, thyme, and a splash of cream.
• Spinach and Mushroom - Spinach, chopped mushrooms, and provolone cheese.
• Asparagus & Parmesan - Chipped asparagus stalks, parmesan cheese, and sun-dried tomato

Other Brunch Items You'll Love!

Shredded Apple Pancakes

Cream Cheese Danishes

Baked French Toast Sticks

Apple Pie Baked Oats

Easy Homemade Blueberry Jam

Southwest-Style Breakfast Burritos with Chicken Sausage

Cast-Iron Veggie Frittata

Shani W.

This fluffy, filling Veggie Frittata comes together all in one bowl and the ingredients can be swapped to fill your fancy. You're going to love this low-maintenance breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Servings 6 slices

Ingredients

  

• 6 ct eggs

• ⅓ cup unsweetened almond milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 shakes ground red pepper

Veggie Options - you can use whatever you have!

• 1 cup chopped mushrooms
• 1 cup cherry tomatoes sliced
• ½ cup spinach frozen, more if fresh

Instructions

 

• Preheat oven to 400°F.
• In a large bowl, crack 6 whole eggs. Pour in almond milk and the listed seasonings.
• Whisk for about 4 minutes until bubbly.

  You'll get a nice arm workout, but this is important to make the frittata fluffy!
• Stir in your vegetables; I used chopped mushrooms, sliced cherry tomatoes, and frozen spinach. You can sub this with any veggie you prefer, and your choice of meat!
• Pour mixture into a cast-iron skillet. I used an 8-inch skillet so the frittata will be thick. The smaller the skillet, the thicker your dish will be.
• Bake for 30 minutes, until eggs are completely set and the frittata is slightly browned on top.
• Cut the oven off and let the frittata sit in the warm oven for another 3-5 minutes.
• Slice and serve alongside your favorite breakfast sides. Enjoy!

Keyword Breakfast, Brunch, Frittatas, Vegetarian

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The Coined Breakdown

• Total Cost per serving: $0.35
• Total Cost (6 slices): $2.07
• Those Other Guys: $9.99 per frittata