I love anything and everything with eggs. A frittata is basically a sh*t ton of eggs tossed with veggies and cheese. What’s bad about that? Nothing, that’s what.
This recipe is my attempt at being a “bit” healthier because I signed up for a get healthy program with my sister! If you are interested in learning more, check out the link here. I literally hate the word diet, but this mama had to do something about the vast amount of cookies I was eating at 10pm at night.
The nice thing about this frittata recipe is that it’s easily editable to whatever veggies or herbs you have on hand. I trimmed some parsley and thyme from my little herb garden (get it here) but you could add basil or some rosemary if you’d like.
Okay, actually funny story – when I was pregnant with Olivia, I developed a DEEP hatred for rosemary and still hate it to this day. It’s the one thing that just makes me bleh. However, if you aren’t a weirdo like me, adding fresh rosemary with these potatoes and eggs would be delightful in this vegetable frittata.
Since you are essentially making a cast iron frittata, you can make all the ingredients in one pan! Hellooo easy dishes. Pro tip: chop all your potatoes evenly so they cook evenly. Nothing worse than taking a big bite of frittata and having uncooked potatoes.
I didn’t say this before, but it is extremely important, especially for this recipe, to prep all your ingredients before you start cooking. You’ll add new veggies every minute or two and you won’t have time to stop and shred your cheese or it might turn out as delicious as it should. If you are trying to cut down on dairy, you can leave the cheese out or if you want it extra cheesy, shred a little more!
Then, you just pour your whisked eggs + milk right on top of the cooked veggies and cheese. Use a rubber spatula (our favorite is here) to make sure your mixture is totally covering all the veggies and cheese. Let it cook on the stove for a minute or two then toss right on in the oven!
Don’t forget to use an oven mitt when putting the cast iron pan in the oven and removing it! Nobody needs burned hands when it’s frittata time.
Easter is coming right up and this would be SUCH a simple and easy breakfast for the whole family! If your kiddos are anything like O, they will happily welcome this egg-filled dish to the table. As always, if you whip up this dish don’t forget to tag us on social media or use #TheBeardandTheBaker.
If you like this recipe, you might also like these recipes on The Beard and The Baker.
Cast Iron Vegetable Frittata
Ingredients
- 2 cups spinach
- 2 asparagus stalks
- 1/2 cup button mushrooms
- 1 cup diced potatoes
- 3/4 cup white onion
- 1 Tablespoon fresh parsley
- 1 Tablespoon fresh thyme
- 1 Tablespoon butter
- 6 eggs
- 1/4 cup milk
- 1/2 - 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Get all your ingredients prepared. Dice your veggies, shred your cheese, dice your herbs, and set all aside.
- Whisk the eggs and milk together with a pinch of salt and pepper. Set aside.
- Add butter to cast iron skillet over medium heat. Melt butter then add diced potatoes with salt, pepper and 1/4 teaspoon of garlic powder. Cook for 3-4 minutes, moving around every 20-30 seconds or so.
- Add sliced onions and cook for 3-4 more minutes, moving around with a rubber spatula every 20-30 seconds.
- Add spinach, fresh herbs and the other 1/4 teaspoon of garlic powder. Stir with rubber spatula and cook for another 2-3 minutes, until spinach is a bit wilted.
- Add remaining veggies (mushrooms + asparagus) and cook another 2 minutes or so. Using the rubber spatula, flatten down a little bit then add your shredded cheese and let it melt for about a minute.
- Pour the eggs on top, making sure it covers up all the veggies and cheese. Let it cook for a minute or two in the pan then toss in the oven and cook for 13-15 minutes until fully cooked.
- Serve warm with hot sauce or sour cream, if you'd like! If you have leftovers, they can stay in the fridge for 1-2 days or freeze for later.
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