This easy and nutritious Frittata (oven-finished omelet) has saved this Mama on more hungry (hangry) mornings than I care to count.
With the great nutrition available in pastured, free-range eggs, I’m always looking for great ways to use them. A frittata makes you, ‘The Chef’, look great when served to breakfast company or family, and they are not complicated or time-consuming like you might think.
You, can even have some of the preparation done the night before if you have to have your coffee before you can function.
Start with pastured, free-range eggs, the more golden the yolks, the better! The children say they “shine like the rising sun.”
Golden yolks are the key sign of healthy chickens! Created with near-perfect nutrition and loaded with vitamins A and D, beta carotene, and omega-3 fatty acids, eggs are one of our family’s favorite nutrient-dense foods.
Our children don’t feel hungry again for at least 3-4 hours after having eggs in some form for breakfast, which enables them to do better at work or in school (and me to make less snacks).
Perfect 4-6 Person Frittata/Omelet Recipe
Step #1: Ingredients (Egg Mixture)
Use 8 eggs for a 9″ cast iron skillet.
1. Crack them into a mixing bowl and add:
• 1 cup milk (or almond milk if dairy intolerant)
• ¾ – 1½ tsp. pink or grey sea salt (to taste)
• 1/4 tsp. ground black pepper
• 1/2 tsp. garlic powder (optional, to taste)
• a dash of cayenne
• a few pinches of chopped chives and parsley, optional.
2. Whisk thoroughly. Set aside.
Note: You can refrigerate this mixture in a glass pourable bowl (covered) for a quick-start breakfast the next day. Just pour slowly onto your already hot sautéed veggies.
Optional: mix in 1/2 -3/4 cup shredded Monterey Jack or another melting cheese into egg mixture right before pouring over the sautéed ingredients.
Step #2: Ingredients for the Sautéed Veggies which are baked into the omelet:
1. In a heavy, well-seasoned cast-iron skillet (best) (or non-stick frying pan with a metal, oven safe handle), add:
• a heaping tablespoon of coconut oil and melt on a low heat setting
• chopped onion (I often use 2 medium)
• 1/2 chopped red pepper
• a big handful of spinach or chard or kale, chopped
• 1/2 – 3/4 cup chopped ham, bacon, or sausage, optional
• Optional: add 1/2 cup or more melting shredded cheese on top for last 10 minutes
2. Let sauté until the onions are translucent (but not fully caramelized), the spinach is wilted, and the overall amount of veggies reduced due to moisture loss.
Add any meat (ham bits, ground beef, chicken chunks, sausage bits) at end.
3. Finally, pour your egg mixture over the hot sautéed veggies/meats and greens to produce the perfect frittata.
4. Place the whole cast iron skillet into a hot (325 degree) pre-heated oven for 25-28 minutes or until golden brown and puffed up.
Italians call this a Frittata.
The wedges you serve will hold together well with a self-forming crusty edge (even though there is no flour in it).
5. Serve up hot with fresh fruit and other fresh veggies.
Note: Do NOT cover the frittata with a lid or the increased moisture will remove your protective finish from the cast iron and make your frittata soggy.
Frittata Variations
I have also made it in a 10″ deep dish pie plate, and it was just as amazing! I added cheese into this one.
My Cast Iron Tips:
I use my cast iron skillet so often that I seldom wash it – food just slips out, and I finish it with a quick wipe with a paper towel!
Sound gross to you?
This skillet is dedicated to eggs and sautéing/caramelizing onions and peppers or ‘heating/frying/searing’ tortillas.
Simply put, I never leave food in it, the coconut oil is antimicrobial, and it is very hot when I place it back in the oven (where I store it) for more sautéed veggies or eggs tomorrow 🙂 Saves SO much time!
If I ever need to wash it, I do not wash it with soap. I use coarse salt and a touch of water. Wipe till completely dry.
Ah! Taste satisfaction and body-strengthening food on the plate!
“There is no occasion when meals should become totally unimportant. Meals can be very small indeed, very inexpensive, short times taken in the midst of a big push of work, but they should be always more than just food.”
~ Edith Schaeffer, Hidden Art
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Barb S.
Looks delicious. I’ll be right over! 🙂
Sheri
Hi, Jackie.
Thanks for the recipe. I’ve made two since reading your post–delicious!
I wanted to share a shopper’s tip for anyone wanting to get a cast iron skillet. Cast iron skillets are often at antique stores. I found a nice, large one for $7.00.
Don’t let the rust keep you from buying it.
My husband and son cleaned off the rust with an electric Dremel tool fitted with a wire brush. A hand-held wire brush and a bit of elbow grease works too! Both are great alternatives to oven cleaner chemicals.
Jessica
Hello Jackie,
It was a pleasure to visit with you briefly today. I have enjoyed skimming through some of the posts on your beautiful website. You have some wonderful information posted here! Stop by my blog and say hello sometime! (I could not locate you on Facebook – too many members with the same name!)
lynn maust
Just found you via Lydia Sherman’s fine blog….love what you share …that trellis is awesome…and so is this omelet……must make it ASAP!!!!
You offer a lot….on your blog..and I will be returning.
Jacqueline
Thank you, Lynn! Welcome 🙂
Linda Carlson
this looks sooooooooooo good and easy. Love my cast iron and will try this one soon.
Jacqueline
Linda, it is one of my favorite, easiest meals! And the cast iron skillet is clean and perfectly seasoned for the next time without a lot of work! Enjoy! ~J
Katie
Hi! I’m excited to try this recipe with my new cast iron skillet! I just wanted to add that the yolk colour actually has nothing to do with the health of the chicken but rather the diet the bird is fed. A yellow yolk indicates the bird was likely eating a corn based diet whereas a lighter yolk would indicate wheat or barley based.
Happy new year!
Jacqueline
Katie, thanks for that! In our experience, the deep golden yolks indicates that a bird (duck or chicken) is getting weed seeds and bugs in their diet and is healthier, as well. We always saw that big difference in the warmer weather months when we didn’t supplement anything and they a\were on total free range in healthy pasture. So interesting!
Erin
That is not correct in our experience. A orange , deep yellow yolk has to do how much greens the chooks eat. We don’t feed corn, but have very nice coloured yolk.
Jacqueline
Hi, Erin, what made you think we fed corn?
Our chickens eat weed seeds, bugs, and organic grain cullings from our organic farm.
They also get greens and fresh organic veggie scraps.
And I would sincerely like to know what part you found to be incorrect?
Thanks,
Jacque
Altheria
I wanted to do something different this morning for breakfast since I started the ketone diet.regular scramble eggs were starting to get boring so I was very excited when I ran across this recipe. I went straight to the fridge and started pulling out things I could have and to my surprise it made a great breakfast. Nice way to end the last day of Feb. Thanks for the recipe!!!! My whole family loved it.
Jacqueline
Yay, Altheria! I am so happy to hear that and it makes me happy that it solved a problem for you! God bless you! ~J
Allison
How long will it keep for in the refrigerator? Should i keep it in the cast iron with Saran Wrap over it or in Tupperware? Do you reheat leftovers in the microwave or oven?
Jacqueline
Hello, Allison! I would store the egg mixture in glass overnight and pour it into your hot skillet with the sauteed veggies the next morning. If you pour it into a cold skillet and then attempt this, it will be a failure and a mess. If you re-read the directions in full, I feel certain you will be able to make it perfectly!
Blessings, ~J
Carolyn
I just made your frittata for breakfast this morning. It was absolutely delicious. I added sautéed maitake mushrooms. I also love my cast-iron pan. The frittata cooked beautifully and slid right out of the pan…. Can’t wait to have leftovers for breakfast tomorrow morning.
Jacqueline
Yay! Carolyn! I am so glad you all loved it! The cast iron’s pretty easy care, right!?
We made a frittata last weekend and it was a hit, as well! My family loves hunting morels in the woods, and I may have to make another with the ones I’m sure they will find this week! The temperature and weather conditions are perfect right now!
Blessings to you and your family! ~J
Danielle
Just wanted to say that this is my GO TO frittata recipe. I’ve made probably 5 in the past two months and I always use your recipe for its simplicity, easiness with substitutions, and absolute deliciousness every time. Thank you!
Jacqueline
Danielle, that is so great! I am excited,b c so may absolutely love it, and as you mentioned, it ease!
Thanks for letting me know! Great encouragement!
Karen
SinceI came across this recipe, it has become a favorite! Thank you for sharing! Since I cannot tolerate gluten, this is a delicious alternative to quiche with crust. I don’t even miss the crust because this is so flavorful!
Jacqueline
Karen, your kind report makes me so happy! We love it, too, and the fast cleanup! Enjoy 🙂
God bless your family! J
Rochelle
Hi there. Was looking for a frittata recipe that used a hash brown crust. I only found one for quiche. But when I saw cast iron, that was it. Your post mentioned a crust that develops on it’s own. Is that because of the cast iron? And would you recommend the HB crust. I sometimes put HB’s inside the frittata. Thanks in advance, and thanks for such a fun posting.
Jacqueline
Hi, Rochelle!
I am sorry, but I don’t have a hash-brown recipe for the crust of the omelet. It makes its own “crust” even with no flour in it (mostly because the eggs get crispy and crusty on the surface nearest to the cast iron).
I wonder if you formed/pressed a thin layer of hashbrowns along the bottom of the cast iron and just slightly browned them in the oven *before* adding the egg mixture so it would be part way done before you did the eggs in the oven?
It might be worth experimenting first to see if it works before you have a special meal!
I hope you find something that works for you!
Blessings,
Jacqueline
DEBORAH KAYLER STEVENS
Hello There, I lived in Spain for about 10 years in my youth. Tortillas were a very common staple in every household. Traditionally it was for any meal. It was made with thinly sliced cooked potatoes, onions and garlic cooked in Olive Oil. Once they were cooked beaten eggs were added and mix in, It was cooked in the cast iron pan on top of the stove. Half way cooked through we put a large plate over it to flip, slide it into pan. (Olive Oil added as needed) Salt and Pepper to taste. It was Delicious!!! I still make it to this day, 50 years later.
Jacqueline
Oh, my goodness, Deborah Kayler Stevens, THAT sounds amazing and easy! Thank you for sharing that with us!
I must tell you that you can detox to reverse your egg allergy AND all the other things you mentioned, well documented. We even have children with anaphylactic peanut allergies that have been reversed.
If you are interested in learning how, let me know!
Blessings,
Jacqueline
DEBORAH KAYLER STEVENS
This is addition to my comment above by me, Deborah. Unfortunately I am allergic to real eggs. Also I have Hi-Cholesterol (LOL), I use ‘EGGBEATERS’ as a substitute. Works very well. I am Gluten intolerant, and Lactose Free. The Spanish Tortilla is an excellent dish for anyone who is in my shoes!
Carol
What a great and versatile recipe. I use what i have on hand for veggies. Such a quick and easy meal. Thank you
Jacqueline
Carol, you are welcome! We still love it and serve it often withwhatever veggies we have on hand!
Bless you and your family!
Jacque