How To Make The BEST Frittata Cast Iron Skillet Eggs Bacon Cheese
Bacon in a cast iron skillet
How to Make the BEST Cast Iron Frittata EVER! with Eggs, Bacon, and Cheese!
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| Oven Baked Frittata in a cast iron skillet. |
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Home-made Frittata with cheese, biscuits, eggs, peppers, and onions.
This recipe is a simple, delicious step-by-step instruction on how to make a fresh frittata at home using common ingredients.
The Recipe -
Ingredients -
Tools -
Cooking -
- Preheat the oven to 375 degrees (F)
- Prepare the bacon - cut bacon into small bite-sized pieces
- Place the bacon in a preheated cast iron skillet, and spread it evenly around the skillet.
- Put the skillet with the bacon in the oven on the top rack, and have the shelf in the middle of the oven, close the oven door
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| Sliced bacon in a cast iron skillet |
- Remove the biscuits from their packaging, set aside
- Take a second preheated cast iron skillet and place it on the stovetop
- Place the biscuits around evenly into the preheated cast iron skillet (no need to grease the skillet), and place the skillet with the biscuits into the oven. Set the timer for 10-12 minutes.
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| Biscuits placed into a cast iron skillet |
- Cut up the bell pepper and store it in a container
- Cut up the onion and store it in a container
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| Cut up onions and bell peppers in containers |
- Prepare a mixing bowl by placing it over paper towels
- Add 1/2 - 1 cup of shredded Mexican 4 cheese into the mixing bowl
- Measure out the heavy whipping cream - half the volume of the cheese you used, and add it to the mixing bowl
- Add pink sea salt to the cheese and whipping cream
- Break 10 medium or large eggs into the mixing bowl
- Add the onions, bell peppers, and mushrooms to the mixing bowl
- Using your fork, stir together the ingredients in the mixing bowl until thoroughly combined
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| Scrambled eggs in a mixing bowl - Frittata |
- Whip air into the mixture in the mixing bowl. We can call this our scrambled eggs.
- Check the biscuits, and when done, remove them from the oven. They should be nicely browned on top.
- Once the biscuits are done and removed from the oven, place them on the cutting board. Cut the biscuits in half.
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| Biscuits for Frittata baked in a cast iron skillet |
- Once the bacon is cooked, drain off excess bacon fat, it does not have to be completely dry, just remove excess bacon grease
- Move the bacon out to the sides of the skillet, and place the biscuit halves into the bottom of the bacon skillet
- Cover the tops of the biscuits with bacon, and even everything out
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| Preparing to cook a Frittata - biscuits and bacon in a cast iron skillet |
- Take your scrambled egg mixture and fluff them up again with the fork
- Starting from the center of the skillet, slowly pour the scrambled eggs over the bacon and biscuits, covering them evenly and completely
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| Frittata - covering bacon and biscuits with scrambled eggs |
- Place the frittata cast iron skillet back into the oven on the middle rack
- You can increase the oven temperature to 380 (F)
- Check the Frittata after about 15 minutes, and repeat until it is completely done and browned on top
- Remove the Frittata from the oven and place it onto your stovetop
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| Frittata fresh out of the oven in a cast iron skillet |
- Use your long spatula to free the egg from the sides, and on the bottom of the Frittata to make sure it is separated from the cast iron skillet
- Cut triangle pieces out from the Frittata, and place them onto plates
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| Fresh baked Frittata on a plate, ready to serve |
- Serve hot with your favorite beverage, milk, or maybe coffee
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| Delicious hot fresh Frittata ready to eat with a cup of milk |
Congratulations! If you have duplicated my instructions, you now have a delicious frittata meal to eat!
Now that I have told you how I bake a frittata, let me talk a little more about what exactly a frittata is and where they come from. A frittata is an Italian egg-based dish that can be baked or stove-top cooked and is made with a wide variety of different food add-ins. It is similar to an omelet, a crustless quiche, or scrambled eggs. The Italian word "frittata" loosely translates to "fried."
The Italian term for "fried" is "frittata," which is derived from the word friggere. This phrase originally referred to any method of frying eggs in a skillet, from a simple fried egg to a traditional omelet to an Italianized Spanish omelet made with fried potatoes.
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| Kitchen plate waiting for a Frittata |
Up until at least the mid-1950s, frittata was considered an omelet outside of Italy.
As "Italy's equivalent of an open-face omelet," the term "frittata" has evolved to refer to a specific variety. There are a few significant distinctions between an omelet and a traditional omelet when used in this context:
Even though there might or might not be more ingredients, like cubed potatoes, they are mixed in with the beaten egg mixture while the eggs are still raw rather than being spread over the partly cooked egg mixture before it is folded, as in an omelet.
To achieve a fluffier end product and a deeper filling than classic savory omelets, eggs may be forcefully pounded.
The mixture is cooked for at least five minutes, but preferably fifteen, over very low heat, more slowly than an omelet, until the bottom is set but the top is still runny.
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| A slice of a frittata sits on a plate ready to serve |
Frittatas absolutely fit the bill for me because I enjoy adaptable recipes. They are versatile and the ideal means of preventing food waste and controlling your grocery bill because you may add whatever ingredient that suits you the best, be it meat, vegetables, or cheese that you happen to have in your fridge. So, in order for you to prepare a simple frittata whenever you need a quick, affordable, and delectable supper, here is a brief instruction on how to create one.
Okay, so what exactly is a frittata?
Italian dishes called frittatas are made with cooked eggs and additional toppings like cheese, meat, or vegetables. Frittatas are cooked without being moved or folded over, unlike omelets and scrambled eggs. Without being disturbed, the frittata is cooked whole in one big piece.
There are various ways to prepare frittatas; some are finished in the oven while others are finished totally on the stovetop over low heat. The procedure I employ starts with the additions being cooked on the stovetop and is then finished in the oven using mild, even heat.
What creates a frittata, according to the frittata formula?
Frittatas can be simple and are generally easy to make. You should combine 1/4 cup of milk or cream, 1/2 cup of cheese, and around 3 cups of meat or veggies for every six large eggs. The eggs are kept soft and creamy by the little amounts of milk and cheese, and there are countless combinations of meat and veggies. Additionally, you should season everything with a little salt and pepper to make sure it's all well-seasoned.
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| A slice of a frittata sits on a plate being carried |
Frittatas in a few simple steps
This frittata recipe is one of those that you'll pick up quickly because it's so simple to make. The following is the procedure for making a frittata:
Salt, pepper, milk, and eggs are all combined in a mixing bowl.
Cook the meat and vegetables in a skillet.
Add the egg mixture after the cheese.
Cook until the edges are firm on the stovetop.
Place in the oven to finish cooking. Cut and serve!
Don't overcook your frittata.
Overcooking eggs is one of the most common mistakes people make when making frittatas. Eggs have delicate souls and become rubbery when overcooked. They become watery when overcooked.
To avoid overcooking the frittata, don't bake it for too long. Keep an eye on your frittata and remove it from the oven when the center is barely set. It's fine if the center jiggles slightly; carryover cooking will finish the job in the first few minutes after the frittata is removed from the oven.
How to Serve Homemade Frittatas
Frittatas aren't just for breakfast or brunch. Because they are so simple to make, frittatas are one of my favorite quick lunch or dinner items. Check your fridge for any items that need to be used up, toss them into the frittata, and cook away.
Frittatas can be served warm or cold, making them even more versatile. Bake one on Sunday and save the leftover slices for lunch tomorrow!
Other flavor ideas for frittatas
My frittata is kept simple. The flavor combinations are limitless. Here are some more flavor combinations to consider:
Bacon, broccoli, and cheddar
Ham, Swiss cheese, and bell pepper
Sun-dried tomato and sausage
Potatoes and ham
Corn and zucchini
feta and roasted red pepper
Frittata Preparation
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| Frittata ready to serve |
My favorite brunch item to make at home is a frittata. I usually make frittatas with whatever vegetables I have on hand, so I've tried a lot of different combinations over the years. Here are a few of my favorites, as well as some pointers.
But first, you may be wondering, what exactly is a frittata? Some people refer to a frittata as a crust less quiche (although, I call a quiche a crust-full frittata). It's an egg bake with tasty vegetables, herbs, and a little cheese. If you don't like savory breakfasts, this is a good weeknight dinner option.
How To Make A Frittata - the options are endless depending on what you like to eat!
Frittatas are incredibly simple to make!
Here's how it's done:
Begin by whisking together the frittata base, which is a simple mixture of eggs, milk, possibly garlic, salt, and pepper.
Then, in a 10 or 12-inch cast iron skillet, sauté your vegetables until tender. You can also add your vegetables raw and bake them in the oven.
When the vegetables are done, add any spices or herbs before adding the eggs. Pour in the frittata base and gently shake the pan to distribute it evenly among the vegetables.
Sprinkle your frittata with cheese and place it in a 375-390 (F) oven.
Bake for 15 to 20 minutes, or until the eggs are set and the top is just starting to brown.
Allow to cool slightly before slicing and devouring the frittata!
Variations on Frittata Recipe
Getting creative with your vegetable and herb combinations is part of the fun of making a frittata. Here are a few of my personal favorites. Remember that you can use a variety of different meats in your own recipe if you want to change up the vegetables.
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| Frittata ready to go into the oven to bake |
Frittata Suggestions
To make a fantastically delicious frittata every time, follow these tips and tricks:
Spread the vegetables evenly in the pan before adding the eggs. You won't be moving the vegetables around much once the egg mixture is added (or will end up with scrambled eggs), so make sure they're evenly spaced in the pan to get a frittata with veggies in every bite.
Switch it up! I encourage you to try different flavor combinations. You can make this dish with no meat, bacon, chicken, or even steak or kielbasa. If you experiment with different herbs or vegetables, remember that a good veggie: egg ratio is about 1/4 cup of vegetables per egg, or 2 heaping cups of vegetables for 6-8 eggs.
Make use of a cast-iron skillet. Cast iron skillets are the best choice for making frittatas because they can safely go from stovetop to oven and hold heat well and evenly. Seasoning a cast-iron pan makes it nonstick, so a well-seasoned skillet will result in the simplest slicing and serving.
Take precautions! Remember that when you remove the cast iron skillet from the oven, the handle will remain hot for a while—I've learned this the hard way several times. Place a kitchen towel on it to remind yourself not to touch it until it has cooled. These silicone handle covers are also available. In general, I've learned to always assume the skillet handle is hot and to never pick one up without first testing it.
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| Oven Mittens at the ready |
Suggestions for Frittata Serving
If you're serving your frittata as part of a larger brunch, you can combine it and serve it alongside several different types of dinner meals, or you can eat it on its own as a meal.
Please share your favorite frittata recipe variations in the comments. Enjoy!
Making Baked Frittatas
Have you ever had a fantastic frittata? The well-done, well-made frittata is creamy, tasty, and loaded with vegetables. It's not dry, spongey, or boring.
Frittatas are the perfect go-to weeknight dinner or weekend brunch recipe. Frittatas also travel well, so bring them to picnics or pack them for work lunches.
Frittata Ingredients
Frittatas can be intimidating at first, but if you know what you're doing, they're very simple to make. So, today, I'm going to share a step-by-step guide to making a perfect frittata every time.
Baked Frittatas vs. Traditional Frittatas
In this recipe, you'll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I used a reasonable oven temperature (around 375 (F)) and recommend cooking the frittata on the middle rack so you can keep an eye on it while it cooks.
If you need to make something ahead of time or if your stovetop is otherwise occupied, the baked options are ideal.
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| Frittata in the making. Biscuits in a cast iron skillet ready for scrambled eggs |
Which recipe do I enjoy the most? I see frittata recipes as single recipes with different variations. Really the limitation about which recipe is the best, is which is best for you. If you have specific items you like to eat, they very well would do well in a frittata recipe you create.
Optional baked frittatas - Basic Frittata Formula
10 - 12 eggs, whisked until the yolks and whites are combined
3 tbsp of full-fat dairy
3 cups cooked and seasoned vegetables or other optional ingredients
1 cup grated or crumbled cheese (4 ounces)
1 teaspoon of salt
Flavor Combinations for Frittatas
Green onion, broccoli, and cheddar
Basil, cherry tomatoes, zucchini, and mozzarella
General Frittata Suggestions
Dairy alternatives -
Use full-fat dairy products. Heavy cream, half-and-half, and whole milk have all worked well for me. Sour cream and yogurt are all acceptable substitutes. However, 2% and skim milk are too watery. The absence of dairy results in a frittata that is, unsurprisingly, eggier in flavor and less creamy.
Cook your vegetables ahead of time and use a lot of them.
Before adding the eggs, the vegetables should be tender, seasoned, and cooked. Raw vegetables produce too much water and will not be fully cooked by the time the eggs are ready. To bring out the best qualities of your vegetables, pre-cook them by sautéing, roasting, or steaming them. Fresh vegetables in your recipe may still work if you lower the temperature and bake the eggs for longer.
A large frittata made with a dozen eggs can hold up to three cups of cooked vegetables, so you'll need more than three cups of raw vegetables!
It's a good idea to eat cheese.
Cheese adds flavor and increases the creamy factor. I like to use soft cheeses such as shredded Mexican 4 cheese, but sharp cheddar and Parmesan are also delicious.
You can add up to one cup of grated or crumbled cheese to the egg mixture directly, or save some for topping the frittata. While I love golden, bubbling cheese on pizza and lasagna, I don't aim for a golden top on frittatas, though the eggs will brown if properly cooked. This leads me to my next point.
Never, never, never, never overcook your frittata.
Keep a good watch on your frittata while it's baking. Bake until the eggs are slightly browned around the edges, and the center of the frittata just slightly jiggles around a bit when gently shaken.
Due to residual heat, the frittata will continue to cook after you remove it from the oven. As a result, it is preferable to remove the frittata slightly early rather than slightly late.
Notes on Frittatas
How should this recipe be scaled?
My recipe calls for 10 to 12 eggs. You can cut this recipe in half and use a smaller skillet (say, 8′′) or possibly a dutch oven, though I haven't tried it yet. Smaller frittatas bake faster, so adjust accordingly and keep an eye on them.
Because frittatas are inherently a large-batch item, I don't recommend cutting the recipe in half.
Pan or Skillet for frittatas recommended
If you want to bake it, use a well-oiled and seasoned cast iron skillet.
What to serve alongside frittatas
Frittatas are an excellent main course for any meal of the day. A frittata can also be served as a side dish as part of a larger breakfast spread.
Simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread go well with frittatas.
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| Cutting biscuits to make a frittata |
Frittata garnishes and toppings
Frittatas do not always win beauty pageants. Finish your frittata with a sprinkle of fresh, leafy herbs (such as basil, parsley, or cilantro) or snipped fresh chives for added visual appeal.
Top individual slices of frittata with a dollop of pesto or your favorite herbed condiment for an extra-luxurious frittata. Another possibility? Finish with a thin drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-influenced frittata? Try it with hot sauce or mildly warmed salsa.
Making Baked Frittatas
Preparation Time: 20 minutes Time to cook: 25 minutes Time allotted: 45 minutes 8 servings total 1x Italian cuisine
This comprehensive guide will teach you how to make the perfect frittata! If you're using leftover vegetables, simply warm them in the skillet before adding the eggs. The recipe makes one large frittata.
Ingredients
10 - 12 eggs
3 tbsp heavy cream, half-and-half, whole milk, sour cream, or yogurt
1/2 teaspoon of salt
1 cup grated, shredded, or crumbled cheese (4 oz.)
3–5 cups chopped vegetables or greens of your choice (or up to 3 cups leftover cooked vegetables or greens)
1 teaspoon of olive oil
Instructions
Preheat the oven to 425°F for the traditional stovetop method and 350°F for the baked methods (casserole or mini/muffins).
In a medium mixing bowl, crack open the eggs. Add your preferred dairy and salt. Only whisk until the egg yolks and whites are combined. Incorporate all or half of the cheese (you can reserve the other half for topping the frittata before baking if desired). Set aside the mixture.
Warm the olive oil in a 12-inch cast iron skillet over medium heat until it shimmers. Begin by adding the vegetables, beginning with chopped onions or other dense vegetables. Cook, stirring occasionally, for a few minutes before adding any softer vegetables, such as zucchini. Cook until the vegetables are tender, then add the garlic and greens and continue to cook until fragrant or wilted. Season to taste with pepper, salt, or your other favorite spices.
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| Frittata baking - bacon and biscuits in the oven |
Traditional stovetop method: whisk the eggs again and then pour the mixture over the vegetables. Stir up the scrambled eggs to fluff them up with air and evenly distribute them. Sprinkle the reserved cheese on top of the frittata now.
Transfer the frittata to the oven once the outside edge has lightened in color (about 30 seconds to 1 minute). Bake for 7 to 14 minutes, or until the eggs are puffed and appear cooked, and the center of the frittata jiggles slightly when gently shimmed. Remove the frittata from the oven and set it aside to cool.
Bake for 20 to 25 minutes, or until the eggs are puffy and appear cooked, and the center of the frittata jiggles slightly when gently shimmed. Remove the frittata from the oven and set it aside to cool. Garnish with herbs and serve with a sharp knife.
Storage Suggestions
Frittata leftovers can be kept for a few days in the refrigerator. You can serve leftover frittata chilled, at room temperature, or warm individual slices gently in the microwave or oven.
Can frittatas be frozen? I don't recommend storing leftover frittata in the freezer. My frozen slices became very watery and slightly rubbery after I defrosted them.
Prepare ahead of time for later
For make-ahead frittatas, the baked method is best. You can prepare the eggs, cooked vegetables, and cheese ahead of time. Cover and refrigerate the mixture until you are just about ready to bake it. Grease a cast iron skillet and bake as directed above.
Cheers and Enjoy!
What to read next - Make Espresso at home, is it affordable? Also - Easy sausage and biscuit recipe and Benefits of Cast Iron Cooking
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