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Attention meal preppers! This one is for you. Such an easy recipe for a Sunday afternoon meal prep for the most important meal of the day. This version is also meatless if that’s your thing, too. More on that in a moment. You may remember our first frittata – Simple Mexican Frittata – in which we took a different approach in both flavor profile and cooking equipment. This Cast Iron Frittata is a one pan meal that is as simple and convenient as it comes. If you don’t have a cast iron pan, you should work on that. Get one here (affiliate link). Our favorite thing about making these frittatas is it creates an opportunity to use up fresh ingredients in our fridge and avoid waste. Many of the ingredients are interchangeable so feel free to experiment with different items. Most of the cooking method will remain the same.
Again, simplicity is the name of the game. In just over a half hour this Cast Iron Frittata will be ready and so will your breakfast for the week! Let’s get to it…
Preparation: Cast Iron Frittata
Using pre-sliced mushrooms is another great time saver here. Using fresh or frozen spinach will work here, too. It’s all about using what you have on hand. For another layer of convenience we used jarred artichoke hearts. Really the only prep here is cutting up an onion, some garlic, and beating the egg mixture.
Preheat the oven to 400°F. Scramble the eggs with half and half (can use cream and/or milk if desired), salt, pepper, and thyme.
Heat a cast iron pan (or other oven safe pan) on medium heat. Saute the onions for approximately 2 minutes, stirring occasionally. Add mushrooms and saute for 7 – 8 more minutes, stirring occasionally. Add the garlic and saute for another minute, or until fragrant (careful not to burn the garlic!).
When the mushrooms and onions have cooked down some add the spinach and artichokes, cook for another minute or two.
Remove the pan from the burner, pour in the egg mixture and top with cheese.
Cook in the oven for approximately 20 minutes or until eggs are set. Remove from the oven, let cool for several minutes, and slice into 8 equal pieces with a pizza cutter (Note: use a pizza cutter that won’t scratch the pan or cut gently). Serve immediately.
See… y’all thought we were kidding when we said simple. You’ll notice in the recipe notes we have lots of flexibility in some of the ingredients. Feel free to adjust to the ratios that are right for you. After all, you’re the one consuming the finished product. Pat yourself on the back and enjoy a slice while it’s hot.
Reheating can be done gently in a microwave (we recommend 50% power, probably 60 – 90 seconds) or in a 350 degree oven (probably 12 – 15 minutes).
If you like that, try this…
For our breakfast and brunch lovers out there:
Equipment: Cast Iron Frittata
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
To cook this beast we used a 12″ cast iron skillet from Lodge. It comes pre-seasoned but we recommend a few additional rounds of seasoning prior to use to really get this skillet ready to rock and roll. If interested you can follow the affiliate link below to learn more about it.
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Cast Iron Frittata with Spinach, Mushrooms, and Artichokes
Equipment
- Cast Iron Pan
Ingredients
Frittata Filling
- 2 tbsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 8 oz. Baby Bella Mushrooms, sliced Can sub any mushroom. Can buy pre-sliced for convenience
- 3 cloves Garlic, diced
- 1 – 1.5 cups Artichoke Hearts We used jarred for convenience
- 1 – 2 cups Loose Leaf Spinach We used frozen for convenience. Fresh would work, too. Wide range to use as much or as little spinach as desired.
Egg Mixture and Topping
- 1 dozen Large Eggs, scrambled
- ¼ cup Half and Half
- Salt, Pepper, Ground Thyme to taste A few twists of the first two and maybe ½ tsp of thyme (give or take)
- 1 – 2 cups Alpine Blend Cheese, shredded This was a pre-shredded gruyere/swiss mix for convenience
Instructions
- Preheat the oven to 400°F. Scramble eggs with half and half, salt, pepper, and thyme.
- Heat a cast iron pan (or other oven safe pan) on medium heat. Saute onions for approximately 2 minutes, stirring occasionally. Add mushrooms and saute for 7 – 8 more minutes, stirring occasionally. Add the garlic and saute for another minute, or until fragrant (careful not to burn the garlic!).
- Add spinach and artichokes, cook for another minute or two.
- Remove from burner, pour in egg mixture and top with cheese.
- Cook in oven for approximately 20 minutes or until eggs are set. Remove from oven and slice into 8 equal pieces with a pizza cutter (Note: use a pizza cutter that won't scratch the pan or cut gently). Serve immediately.
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