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Cheesy Cast Iron Skillet Frittata

Cheesy Cast Iron Skillet Frittata

Here is my favorite cast iron skillet frittata recipe, with fluffy eggs, almond milk, and six different vegetable and cheese combinations you can mix and
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 9 large eggs
  • 1/3 cup almond milk (I use Blue Diamond Unsweetened for a neutral flavor)
  • 2 cloves garlic (freshly minced for best flavor)
  • 1/2 tsp salt
  • pinch black pepper
  • 1 tbsp olive oil
  • 7 scallions (white and light green parts only)
  • 2.5 cups broccoli (cut into small 1/2-inch florets)
  • 1/4 tsp paprika
  • 1/3 cup feta (I prefer President Feta for its creamy texture)
  • pinch red pepper flakes
  • 1/2 tbsp olive oil
  • 1 shallot
  • 2 red bell peppers (roasted and sliced into 1/4-inch strips)
  • 2.5 cups spinach
  • 1/2 cup feta
  • 1/2 tbsp olive oil
  • 5 spring onions
  • 1/2 cup asparagus (woody ends removed and cut into 1-inch pieces)
  • 3/4 cup peas
  • 1/2 cup mozzarella
  • 1/3 cup feta
  • 1 tbsp olive oil
  • 14 oz mushrooms (thinly sliced to ensure even browning)
  • 1/3 cup fresh tarragon (chopped)
  • 1/2 cup pecorino (I like Locatelli Pecorino Romano for extra sharpness)
  • 1/2 tbsp olive oil
  • 2.5 cups cherry tomatoes (halved to release juices during cooking)
  • 3/4 cup basil (freshly chopped)
  • 1 cup mozzarella (fresh pearls give the best melt and texture)

Equipment

  • cast iron skillet

Method
 

Instructions
  1. Preheat your oven so that it’s ready for transferring the skillet later, ensuring even cooking and a gentle finish.
  2. Crack eggs into a large bowl and whisk until well-blended and just a little frothy. Pour in almond milk, salt, black pepper, and a pinch of paprika, then give everything another quick whisk until smooth and creamy.
  3. Heat olive oil in your cast iron skillet over medium heat. Add scallions, shallots, or spring onions, and sauté until tender and fragrant—listen for a gentle sizzle and watch for translucent color.
  4. Add veggies of choice, such as broccoli, mushrooms, or asparagus. Cook until they soften slightly and any liquids evaporate, ensuring they’re a little caramelized and not watery.
  5. Stir in garlic and cook briefly until it smells sweet and aromatic, being careful not to let it brown.
  6. Toss in spinach or peas if using; wilt greens just until they turn vibrant green and glossy.
  7. Spread veggies evenly in the skillet, then pour the egg mixture over the top, tilting the pan to distribute. Sprinkle cheese (like feta, mozzarella, pecorino) and herbs evenly across so every slice gets some.
  8. Reduce heat to low and let the frittata cook undisturbed until the edges start to set and pull away from the skillet. The center should remain a little wobbly.
  9. Transfer skillet to the oven and bake just until eggs are puffed, the center is barely set, and cheese on top looks melted and golden. You’ll want a gentle jiggle and plenty of steam escaping.
  10. Cool for a few minutes before slicing. The frittata will finish setting as it rests, so don’t worry if it looks slightly soft out of the oven—just wait for the magic!