THE RECIPE JOURNAL · Brunch
Veggie Frittata Cooked in a Cast Iron Skillet
This colorful veggie frittata is a simple, satisfying way to enjoy fresh vegetables any time of day. Cooked in a cast iron skillet, it develops a beautiful golden crust and rich flavor that’s sure to please.
FROM THE KITCHEN • Veggie Frittata Cooked in a Cast Iron Skillet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Warm up a cast iron skillet over medium to medium-low heat and add 2 tablespoons of bacon grease. Toss in the broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper. Let everything cook together until the veggies are nice and tender, about 7 to 10 minutes, then take the skillet off the heat.
02
Step 2
Meanwhile, beat the eggs in a bowl with a fork. Stir in the mozzarella and the cooked vegetables until everything is well combined. Give the skillet a quick warm-up over low heat and add the remaining bacon grease. Pour the egg mixture into the skillet, spreading it out evenly.
03
Step 3
Pop the skillet into the oven and bake until the frittata is set and has a light golden top, around 20 to 25 minutes. Let it cool for a few minutes before slicing and serving.
Why you’ll love it
This dish is a great way to enjoy a healthy meal packed with vegetables and protein. It’s easy to make and comes together quickly. Cooking it in a cast iron skillet gives it a nice crispy edge and even cooking.
How to serve
Serve warm with a side salad or fresh fruit for a light meal. It also pairs well with crusty bread or roasted potatoes. Add a dollop of salsa or a sprinkle of fresh herbs for extra brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture tender. Avoid overcooking when reheating to prevent dryness.
