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–+ servings

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.
4.5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, brunch
Cuisine Italian
Servings 4 people

Equipment

  • Cast iron skillet

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • ΒΌ cup onion chopped
  • 2 garlic cloves minced
  • 4-5 mushrooms chopped
  • 1 zucchini chopped
  • 1 summer squash chopped
  • 8 eggs
  • β…“ cup milk
  • pinch of salt and pepper
  • β…“ 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.
Keyword breakfast, Frittata, vegetables
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