Cast Iron Veggie Frittata
This fluffy, filling Veggie Frittata comes together all in one bowl and is filled with healthy mix-ins. You're going to love this low-maintenance breakfast!
Servings: 6 slices
Calories: 50kcal
Equipment
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Whisk
- Cast Iron Skillet
- Silicone Spatula
Ingredients
- 8 count eggs
- ⅓ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (plus extra for garnish)
- ½ tablespoon salted butter
- 3 ounces white mushrooms (sliced)
- 3 ounces cherry tomatoes (quartered)
- 1 ounce frozen chopped spinach
- ⅓ cup shredded monterey jack cheese
- freshly chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F.
- Crack all of your eggs into a large mixing bowl. Pour in the milk and most of the dry seasonings.Reserve about ½ teaspoon of seasoning mix for later.
- Whisk for 3-4 minutes until light and bubbly. Set aside.Whisking well helps make a fluffy frittata.
- Melt the butter in your cast iron on medium-low heat.
- Pour in the mushrooms, tomatoes, and spinach. Season with the reserved spice mix from above, then sauté for 2 - 3 minutes until softened.
- Using your spatula, evenly distribute the veggies among the bottom of the pan.Spray a little non-stick vegetable spray onto the pan.
- Pour the whisked eggs on top of the vegetables. Sprinkle the cheese on top.
- Bake for 12 - 15 minutes until set.
- Sprinkle with extra red pepper flakes and freshly chopped parsley on top.
- Let the pan sit for a couple of minutes before slicing and serving. Enjoy!
Notes
Freezing Instructions:
Let the cooked frittata cool completely. Slice into individual portions, then add them to a parchment-lined baking sheet and freeze for 1 hour until they are solid. Then, add to a freezer-safe bag or container. Seal well and store for up to 3 months.
Reheating Instructions:
Let your frittata pieces thaw overnight in the fridge. Then, reheat in the microwave for 2-3 minutes, stopping halfway to check on the temperature.
Nutrition
Calories: 50kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 447mg | Potassium: 127mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 756IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 0.4mg