Yes, you can cook a frittata in a cast-iron skillet. In fact, the majority of the frittata recipes that you’ll come across call for a cast-iron skillet or pan. That being said, many frittata recipes can be difficult to perfect and easy to overcook, so perfecting your technique is the key to making the best frittata. The texture of the perfect frittata should be creamy, not spongy or dry!
Below are the ingredients for a basic roasted red pepper and spinach frittata along with a step-by-step guide on how to cook the perfect frittata in a cast-iron skillet.
Without further ado, let’s get started.
Ingredients for basic roasted red pepper and spinach frittata
- 6 large eggs (or 8 eggs for a 12-inch skillet)
- ¼ cup of milk of your choice
- 1 shallot, chopped
- 2 cups of spinach
- 2 roasted red bell peppers, chopped
- 2 cloves of garlic, minced
- ⅓ cup of feta cheese, crumbled
- ½ teaspoon of salt
- Freshly ground black pepper
- Extra-virgin olive oil
Equipment that you’ll need
- A sharp knife
- A chopping board
- 10 or 12-inch cast-iron skillet
- A garlic mincer
- A whisk or fork for the eggs
Preheat the oven
Start by preheating your oven to 400°F.
Whisk the eggs
Next, you will need to grab a medium-sized bowl and whisk the eggs with the milk, garlic, and salt until they are well combined. Set aside until you’re ready to use the egg mixture.
Preheat the cast-iron skillet
Next, you will need to preheat your cast-iron skillet for the frittata. Heat ½ tablespoon of extra-virgin olive oil in the skillet over medium heat.
Chop and add the shallot
While the olive oil is heating up, finely chop the shallot before adding it to the skillet with a dash of salt and cracked black pepper. Saute the shallot for around five minutes or until it becomes translucent.
Chop and add the roasted red peppers and spinach
Next, you’ll want to chop and add your roasted red peppers to the skillet. Once you’ve added the peppers, add the cups of spinach and saute until the spinach has wilted.
Add the egg mixture
At this point, you can grab the egg mixture that you set aside earlier and add it to the skillet. Be careful to move the pan around and shake to ensure that you have evenly distributed the egg mixture nicely.
Crumble the feta over the frittata
Next, you’re going to want to sprinkle the crumbled feta over the frittata, making sure that you evenly cover the egg mixture with cheese! The more cheese the better in my opinion.
Bake the frittata in the preheated oven
Add the skillet to your preheated oven and bake for around 15 to 20 minutes or until the eggs have set nicely. However, any longer than this, and your frittata may begin to dry out in the oven. That being said, you will need to be cautious towards the 20-minute mark so that you aren’t overcooking it.
Take the frittata out of the oven and serve
Once the eggs have set, take your frittata out of the oven. Season to taste and serve! You should have a delicious frittata that the whole family will want to tuck into!
Pre-cook your vegetables
The great thing about frittatas is how versatile they are, and you can experiment with a variety of different flavors and vegetables to find your perfect recipe. That being said, a key tip to remember is to always pre-cook your vegetables to ensure that they have been sauteed and seasoned well before you add the egg mixture to the cast-iron skillet. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done, which will result in you having to sacrifice one for the other.
Full-fat dairy works best
Although a frittata can be made with what you have leftover in your refrigerator, full-fat dairy tends to work best when it comes to producing the creamy texture that a good frittata has.
This simply comes down to the fact that skimmed milk offers little in terms of substance, and in turn, can make the frittata too watery. The result, then, is a more eggy texture, as opposed to a creamy one. That being said, frittatas are extremely versatile and can be adjusted according to your preferences, and the more that you experiment with your own flavor combinations you’ll find out what works best for you.
Be careful to not overcook your frittata
Last, but by no means least, be careful to not overcook your frittata. This might sound basic, but you’d be surprised how quickly you can overcook a frittata. Instead of a delicious and creamy frittata, you’ll be left with a dry, spongy result that won’t be a crowd-pleaser.
Bearing this in mind, you will need to keep a watchful eye on your frittata while it’s in the oven. Bake your frittata until the egg mixture has puffed up and appears opaque. A good test is to gently shake the cast-iron skillet, as the center of the frittata should wiggle slightly. The frittata will continue cooking once you remove it from the oven due to residual heat, and this is when the small margin for error becomes even smaller.
It might take a few tries, but the main thing to remember is to keep a close eye on your frittata when it is in the oven to make sure that you get the texture just right. It should be creamy, not dry, but this might take a while to perfect.
Yes, you can absolutely cook a frittata in a cast-iron skillet. That being said, frittatas are incredibly easy to overcook, so you will need to follow the cooking instructions carefully and make sure that you keep a watchful eye over your frittata as it cooks for the best results.
Experiment with flavor combinations to find your favorite frittata and enjoy!