Garden Veggie Cast Iron Frittata
An everyday easy one-pan recipe that can be served for breakfast, lunch, or even a quick dinner. Another great option for clearing out the frigde or garden to use up fresh vegetables.
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.
Tried this recipe?Let us know how it was!