Cast Iron Veggie Frittata

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This Cast-Iron Veggie Frittata is a protein and veggie-packed breakfast dish that makes a great meal prep brunch dish for the family, or a stellar meal to impress guests with.

A cast iron veggie frittata with toast and jam on the side.

While egg muffins are great for being portable, this Cast-Iron Veggie Frittata is perfect for a lazy day brunch at home or a quick dinner option. Just whisk all of the ingredients together and pop it in the oven!

A cast iron pan with a vegetable frittata and a slice cut out of it.

The Coined Breakdown

Total Cost per serving: $0.40
Total Cost (6 slices): $2.39
Those Other Guys: $12.99 per serving

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Ingredients
Variations and Substitutions
How to Make a Veggie Frittata
Recipe Pro Tips
Recipe FAQs
Other Vegetarian Meals You'll Crave!
Cast Iron Veggie Frittata

Ingredients

Eggs - The base of every frittata! I've found large-sized eggs work best for this recipe.
Spinach - I use frozen chopped spinach as an easy way to up your vegetables in the dish. You can also use fresh, but make sure you chop it evenly.
Mushrooms - I recommend white mushrooms, rinsed and chopped.
Cherry Tomatoes - Wash and dry these, and then cut into quarters. Any snacking tomatoes will work for this recipe.
Milk - To bulk up the eggs and get a light, fluffy texture, you want to whisk in some milk to the egg base.
Spice Blend - We flavor this dish with a combination of salt, black pepper, garlic powder, and a little crushed red pepper flakes.
Monterey-Jack Cheese - Cheese is optional (leave it out for a fully Whole30 breakfast), but a little sprinkle baked into the frittata goes a long way.

Variations and Substitutions

You can get really creative with mix-ins. The flavor combinations are almost endless!

Broccoli and Cheese Frittata: Use chopped broccoli and minced sweet onion for your veggies, plus a sprinkle of sharp cheddar cheese.

Potato & Leek Frittata: Stir in parboiled cubed gold potatoes, chopped leeks, thyme, and a splash of cream to the egg base.

Spinach and Feta Frittata: One of my favorites! Try lots of chopped fresh spinach and feta cheese.

Asparagus & Parmesan Frittata: Chopped asparagus, sun-dried tomatoes, and parmesan cheese can make a tasty frittata.

How to Make a Veggie Frittata

A cast iron skillet with sautéed vegetables.

Step 1: To begin, cut your tomatoes into quarters and slice your mushrooms into bite-sized pieces. Sauté them in a cast iron with a little butter until softened.

Whisk the eggs and milk with a seasoning mix until light.

A hand sprinkling cheese onto a pan of whisked eggs and vegetables.

Step 2: After ensuring the veggies are evenly distributed across the bottom of the pan, pour in the whisked eggs.

Sprinkle some shredded cheese on the top, then bake for 12 - 15 minutes or until set. That's it!

Recipe Pro Tips

Whisk the eggs well. The more you whisk your eggs with the milk and spices, the more air is introduced into the dish. That air, once baked, makes a really fluffy and light frittata. You can use a whisk and do it by hand, or use a hand mixer.
Prepare the cast iron. Make sure you have a seasoned and enameled cast iron to avoid sticking. I love this Staub 11-inch cast iron pan! I also recommend adding a little non-stick vegetable oil spray.
Distribute the vegetables. For an even amount of mix-ins in each bite, be sure to distribute the veggies across the pan before adding in the eggs.
Let it rest - in the oven and outside. After you remove the frittata from the oven, let it rest on the counter for another 2 minutes or so before slicing into it.
Using heartier vegetables? Parcook them. If you're adding in veggies like potatoes that take awhile to cook, simply parboil or parbake them first before adding to the pan. That way, it will fully cook in the oven.

Recipe FAQs

When I sliced into my veggie frittata, it wasn't completely solid. What happened?

You probably needed a couple additional minutes in the oven. After baking, I also recommend letting the pan sit so the eggs will fully set.

I don't have a cast iron skillet. Can I still make this?

Of course! Add your frittata mixture to a ceramic baking dish, or even muffin tins for mini frittatas. Whatever oven-safe vessel you use, I recommend either lining it with parchment paper or spraying with non-stick spray.

What makes this vegetable egg frittata Whole30?

If you omit the cheese and use ghee instead of butter, this dish is made with fully Whole30 ingredients! It makes for a really easy breakfast that can be made ahead of time, which I've found is key to a good round of Whole30.

Can I freeze a vegetable frittata?

Yes, frittatas freeze beautifully!

To freeze. Slice the cooled down frittata into serving sizes. Freeze the slices on a tray for a couple hours until they are solid, then add the frozen pieces to a freezer-safe container. Seal well, and they will keep for up to 3 months.
To reheat. The best way is to thaw the frozen serving in the fridge overnight. Then, you can microwave for 1 - 2 minutes, checking on it halfway through.