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Easy Veggie-Packed Cast Iron Frittata Recipe Perfect for Healthy Breakfasts

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A quick and easy veggie-packed frittata cooked in a cast iron skillet, perfect for a healthy and satisfying breakfast or brunch. This recipe uses simple ingredients and is flexible for seasonal swaps or dietary preferences.

Ingredients

Scale
  • 8 large eggs (room temperature for best fluffiness)
  • 1/4 cup whole milk or any dairy-free alternative
  • 1 small onion, diced
  • 1 bell pepper, any color, chopped
  • 1 cup fresh spinach, roughly chopped
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup shredded cheddar or mozzarella cheese (optional)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • A handful of chopped parsley or basil

Instructions

  1. Preheat your oven to 375°F (190°C). Warm the cast iron skillet on the stovetop over medium heat for about 2 minutes.
  2. Heat 2 tablespoons of olive oil in the skillet. Add diced onion and bell pepper and sauté for about 5 minutes until softened and fragrant, stirring occasionally.
  3. Add diced zucchini and cook for another 3-4 minutes, stirring occasionally to prevent sticking.
  4. Stir in fresh spinach and cherry tomatoes (if using). Cook until spinach wilts, about 2 minutes. Season the vegetables with salt and black pepper.
  5. While veggies cook, whisk together 8 large eggs and 1/4 cup milk in a mixing bowl. Add a pinch of salt and pepper and beat until slightly frothy.
  6. Sprinkle shredded cheese over the cooked veggies in the skillet. Slowly pour the egg mixture on top, tilting the pan to spread evenly.
  7. Cook over medium-low heat for 4-5 minutes, gently lifting edges with a spatula to let uncooked egg flow underneath.
  8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed and fully set in the center.
  9. Remove from oven and let rest for 5 minutes. Sprinkle fresh herbs on top before serving.

Notes

Use room temperature eggs for fluffier texture. Cook watery vegetables like zucchini thoroughly to avoid sogginess. If your skillet handle isn’t oven-safe, wrap it in foil or use a silicone handle cover. Resting the frittata after baking helps with slicing and flavor melding. For dairy-free, omit cheese or use plant-based alternatives like nutritional yeast.

Nutrition

Keywords: frittata, breakfast, healthy, vegetarian, cast iron skillet, easy recipe, veggie-packed, brunch

Find it online: https://magnetmeal.com/easy-veggie-packed-cast-iron-frittata-recipe-perfect-for-healthy-breakfasts/