(Easy Whole 30) Cast Iron Veggie Frittata

I cook this when I need to use veggies that have been in my fridge too long. You can use any vegetables you have! I add veggies to the cast iron pan one by one as I chop them, starting with what needs to be cooked longest. Makes 2-4 servings. Recipe can be doubled for a larger pan or you can enjoy it alongside other breakfast foods to make it go farther.

Here are the ingredients I used:

  • 2 tablespoons butter, divided
  • Half an onion, chopped
  • 1 Yellow squash, cubed
  • Handful of mushrooms, chopped
  • 1 head of broccoli, chopped
  • 2-4 cloves garlic, minced
  • 6 eggs
  • Salt & pepper
  • Seasoning of your choice (I used “everything bagel” seasoning)

Kitchen tools needed:

  • 9 inch cast iron pan or any oven safe skillet/pan
  • cutting board and knife
  • bowl
  • whisk
  • stirring spoon

Start by putting one tablespoon of butter in the freezer and turning your oven to 350. Melt the second tablespoon in the cast iron pan on medium low. Add veggies one type at a time, in order of which veggies need to cook the longest (harder vegetables like potatoes and squash take the longest. Stir occasionally. When the newest veggie has started to soften, add the next veggie. Don’t stress about this! Mushrooms and onions need the least amount of cooking. Add garlic then salt & pepper at the end, to taste. Cook about 15 minutes total, until veggies are soft but not mushy. Turn off heat and stir occasionally while cooling to encourage water evaporation. 


After you’ve turned the heat off for the vegetables, whisk eggs in a bowl and add seasoning (about 1 teaspoon!). Take the frozen butter out and grate butter into eggs and stir. Pour eggs on top of cooled veggies in the cast iron skillet and stir until veggies and eggs are spread evenly in cast iron. Bake at 350 for 40 minutes or until egg is fully set. 


Top with Frank’s Red Hot Sauce or avocado or both. This can be refrigerated or frozen for future meals- reheat by oven or use a lid to reheat on the stovetop.

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