Cast Iron Veggie Frittata “Jersey Girl Knows Best”

Name: Cast Iron Veggie Frittata “Jersey Girl Knows Best”
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup red onion, chopped; 1 large red potato, cubed; 4 large mushrooms, chopped; 1/4 cup frozen chopped spinach; 12 cherry tomatoes, cut in half and roasted; 1 tsp. dried parsley; 1/2 tsp. dried thyme; 2 cloves of garlic, minced; 6 large eggs, scrambled; 1/4 cup milk or half & half; 1/2 tsp. Salt; 1/4 tsp. Fresh ground black pepper; 1/2 tsp. Smoked paprika

by Jersey Girl Knows Best

4 Servings

55 min

Are looking for a new week night meal filled with veggies?! Try this delicious veggie frittata 🍅 🥔 🍄 Don’t neglect your cast iron skillet either! Oil that thing up and let’s get cooking! Ready?! Let’s do this!

cast iron veggie frittata jersey girl knows best

Here is the sauteed veggies and egg mixture in the cast iron skillet before it goes into the oven. Don’t forget to gently place the roasted cherry tomatoes on top of the egg mixture so they stay on top!

Look how beautiful this baked in the oven. I am so pleased with the result and the flavor was delicious. It goes perfect with a side of breakfast sausage, bacon or kielbasa and hearty toast! 🍞

I hope you enjoyed making this frittata in a cast iron skillet. The cast iron skillet cooks everything evenly and more quickly than your average saucepan. Take a chance and buy a cast iron skillet! I will see you next time in my next recipe…stay tuned!

Cast Iron Veggie Frittata “Jersey Girl Knows Best”

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Recipe details

Yield 4 Servings
Time spent: Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1/4 cup red onion, chopped
1 large red potato, cubed
4 large mushrooms, chopped
1/4 cup frozen chopped spinach
12 cherry tomatoes, cut in half and roasted
1 tsp. dried parsley
1/2 tsp. dried thyme
2 cloves of garlic, minced
6 large eggs, scrambled
1/4 cup milk or half & half
1/2 tsp. Salt
1/4 tsp. Fresh ground black pepper
1/2 tsp. Smoked paprika

Instructions

Preheat oven 400F. Put 1 Tbsp. Extra virgin olive oil in cast iron skillet and coat with a silicone brush. Heat skillet on medium heat for 5 min.

Add potatoes and onion to the skillet and cook for 5 min.

Add mushrooms and spinach then cook for additional 2 min.

Add in salt, pepper, garlic, parsley, thyme and paprika into skillet and stir to coat and remove from the heat.

In a separate bowl combine eggs and milk. Pot egg mixture into skillet and gently stir to combine.

Gently place roasted tomatoes on top and put into the oven at 400F for 15-20 min until center of frittata is cooked and edges start to brown.

Remove from the oven and let stand for 5 minuted before scoring the edges with a butter knife and cutting frittata in fours. Remove from the skillet with a spatula gently scraping the bottom while lifting it out and plating it. Serve with your favorite breakfast meat and toast! Enjoy!

Tips

You can also add in 1/4 cup of your favorite shredded cheese.
If you don’t like smoked paprika, you can use regular paprika.
I quickly roast tomatoes on a low broil for 5 minutes and then let cool.

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