Fritattas are an egg based dish very similar in nature to an omelette or quiche, but they don’t have a crust. They can be served hot out of the oven or at room temperature. They’re perfect for any brunch or even a quick dinner during the week.
I like to think egg based dishes as a “choose your own adventure”. Like my breakfast skillet recipes, this is a great way to use up vegetables your from refrigerator or from your garden.
For this particular frittata, I had some tomatoes, mushrooms, and squash to use up. I tied it all together using onions, garlic, and pesto to enhance the Italian flavor, which is the origin on this dish. If you want to add prosciutto or another type of meat, no one is stopping you! Spinach or sun dried tomatoes would be another great addition to this dish.
This blog post contains affiliate links. This means as an Amazon Associate I may earn a small commission should you make a purchase using my link.
What you’ll need to make a garden veggie cast iron frittata:
The equipment:
All you will need is a seasoned cast iron skillet. For this recipe, I used my 8″ Lodge Cast Iron from Amazon. If you don’t have a cast iron skillet, any oven safe nonstick skillet will do, such as the one linked here. Disclaimer: I do not own this one, but I have heard great reviews for this particular pan.
For more cast iron skillet sizes that I own and recipes, you can refer to this blog post.
The ingredients:
- chopped onion (any kind)
- minced garlic
- chopped mushrooms
- chopped zucchini
- chopped summer squash
- sliced tomatoes
- EGGS
- cheese crumbles– feta, goat, or mozzarella (I used feta)
- homemade pesto
- fresh cut basil, for garnish
- breakfast meat such as; prosciutto, bacon, ham, etc. [optional]
I finished this skillet off with a drizzle of some homemade basil pesto. Side note: If you have not bought a basil plant (or two) this year, now is the time to start growing one so you can make your own delicious pesto at home.
Tips:
- Somewhere along the way between cookbooks and/or cooking shows, I learned that the best measurements for a frittata are 1/4 cup of milk for every 6 eggs. I abide to this rule every time. Since I used an 8″ cast iron skillet, I wanted a slightly thicker fritatta so I used a couple more eggs and a bit more milk.
- If using a nonstick pan instead, you will need more oil in your pan so that the eggs don’t stick to the sides.
- The vegetables will continue to cook in the oven so don’t overcook before adding your egg mixture. No one likes soggy vegetables! 🙂
I hope you enjoy this recipe! 🙂
Garden Veggie Cast Iron Frittata
Equipment
- Cast iron skillet
Ingredients
- 1 tbsp olive oil extra virgin
- ¼ cup onion chopped
- 2 garlic cloves minced
- 4-5 mushrooms chopped
- 1 zucchini chopped
- 1 summer squash chopped
- 8 eggs
- ⅓ cup milk
- pinch of salt and pepper
- ⅓ cup cheese feta, goat, or mozzarella
- 2 on the vine tomatoes sliced
- 2 tbsp pesto
- Fresh basil for garnish
Instructions
- Preheat oven to 375 degrees.
- Chop and slice all vegetables. Set aside.
- Heat olive oil in a cast iron skillet. Add onion, garlic, mushrooms, zucchini, and summer squash to the skillet. Saute until onions are translucent about 4-5minutes total.
- Meanwhile, crack all eggs into a medium bowl, add milk, salt and pepper, and whisk until fully combined.
- Once the vegetables are cooked, pour the egg mixture into the cast iron skillet. Place tomato slices on top and sprinkle with desired cheese.
- Transfer to preheated oven and bake for 25minutes or until the top and edges have started to brown.
- Remove from oven and cool for 5 minutes. Drizzle with pesto.
- Garnish with freshly cut basil and slice into triangles for serving.
You may also love:
- Chicken Sausage with Pesto Zoodles and Tomatoes
- Cauliflower Gnocchi with Sun Dried Tomatoes & Pesto
- Homemade Basil Pesto
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made!
[…] Garden Veggie Cast Iron Frittata […]