Name: Garden Vegetable Cast Iron Frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: US
Ingredients: 3 tablespoons bacon grease, divided; 1 head broccoli, chopped into florets; 1 onion, diced; 1 green bell pepper, chopped; 0.5 (6 ounce) can minced black olives, drained; 2 teaspoons minced garlic; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped fresh basil; Salt and freshly ground black pepper to taste; 6 large eggs; 1 cup shredded mozzarella cheese

Elevate your brunch game with this vibrant and savory frittata, a delightful medley of garden-fresh vegetables embraced by creamy eggs and melted mozzarella, all baked to golden perfection in a cast iron skillet.

Follow The Directions

01

Step

0 mins

Preheat oven to 350 degrees F (175 degrees C).

02

Step

7 mins

Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.

03

Step

5 mins

Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.

04

Step

2 mins

Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.

05

Step

20 mins

Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.

For an extra layer of flavor, consider adding a sprinkle of red pepper flakes to the vegetable mixture.
Feel free to substitute other vegetables based on your preference and what's in season. Zucchini, mushrooms, or spinach would be excellent additions.
Ensure your cast iron skillet is well-seasoned to prevent sticking. If not, you may want to grease the skillet with additional bacon grease or oil before adding the egg mixture.
Let the frittata cool slightly before slicing and serving. This will allow it to set properly.

Abigale Robel

Written by

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