Cast Iron Vegetable Frittata
This hearty frittata is full of veggies and perfect for a casual breakfast at home or a holiday gathering with the whole crew.
Servings 8 people
Calories 212kcal
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.
Notes
You can also add sausage, chicken, bacon, etc. if you need additional protein added to the frittata!
Recipe adapted from The Kitchn.
Nutrition
Calories: 212kcal