What’s in Kitchen Cast Iron Skillet Frittata #breakfast

Some mornings, especially the weekends, I make a breakfast dish so that I have leftovers for the week. That way I don’t necessarily have to think about what to eat to start my day out right. I used to be of the mindset of skipping breakfast, but to be honest, protein is a good way to start any day. I have also become more enthusiastic about farm fresh eggs, especially colored eggs. Maybe that is because I just like the colors!

This frittata came from ingredients I just happened to have in my kitchen. You can mix so many combinations! Greek style with oregano, sun dried tomatoes, feta cheese. Mexican style with diced green chilies, fresh diced tomatoes, pepper jack cheese. Indian style with peas, curry of your choice, light cream cheese. Italian style with sun dried tomatoes, basil, pecorino or parmesan cheese. Add meat or don’t include the meat. Onions or no onions. Maybe shallots instead? Add spinach or arugula if you want. You are the boss of your kitchen!

I have an 8” cast iron skillet that works for me in a pinch, this size either feeds me for a few days or can provide four servings if you are making brunch for a few friends. For larger skillets, add more eggs and ingredients.


6 eggs, lightly beaten
1/3 cup chopped yellow onion
1/3 cup chopped yellow bell pepper
8 oz chicken breakfast sausage, I use Isernio’s Classic
4 cups packed baby spinach or arugula
1 cup or less of white cheddar cheese, grated
Herb seasoning mix of your choice

frittata 1-2-3-4
frittata 1-2-3-4


Preheat oven to 350 degrees. Heat cast iron to medium high and add about a tablespoon of ghee or light oil. Add the onions and bell pepper, sauté until soft and lightly browned. Add the sausage to the pan, breaking it up as it cooks. While that cooks, crack your eggs in a bowl and lightly whisk. If you prefer a more yellow color, beat the eggs. Set aside.

Now add the arugula and stir to combine. Remove from heat and add the grated cheese. Pour the eggs over the mixture and push your spoon to get the eggs to incorporate into the ingredients in the pan.

Bake for about 15 minutes, keeping an eye on your pan the last five minutes in case you have an oven that bakes high like I do. If you are using a larger skillet with more ingredients, add at least 5 to 10 minutes. Enjoy!

#frittata #castironcooking #breakfast

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