Affiliate Disclosure
This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something I have recommended. Clicking on the link will not cost you anything extra.

Summer is a time of excess eggs and vegetables. With such an abundance of both, it’s a great time to combine the two in a vegetable frittata. As a base, I like to use onions, peppers, and tomatoes. This recipe also calls for sliced mushrooms because they are a favorite for my family. You’ll also notice that I added some sliced eggplant in these pictures because I happened to have just picked one in my garden. Experiment to find the best combinations for your family.

I love adding tomatoes to pasta and eggs to make a heavy dish more light.  They also add fantastic flavor and moisture.  My Cast Iron Vegetable Frittata recipe is no exception.   Frittatas are already heavy meals because of the eggs and milk.  Plus, I love to add a lot of fillings like mushrooms and cheese.  The tomatoes really shine in this dish because they are so bright and refreshing.

I use cast iron for this recipe because it can easily be transferred from the stove top to the oven. Plus, a well seasoned cast iron pan will stick very little, even with eggs. If you decide to use a different kind of pan, be sure it is oven safe.

Summer is a time of excess eggs and vegetable. With such an abundance of both, it's a great time to combine the two in a vegetable frittata. As a base, I like to use onions, peppers, and tomatoes. This recipe also calls for sliced mushrooms because they are a favorite for my family. You'll also notice that I added some sliced eggplant in these pictures because I happened to have just picked one in my garden. Experiment to find the best combinations for your family.

Case Iron Vegetable Frittata

1 Tbsp. Lard
1/2 c. Onion, diced
1/2 c. Bell Pepper, diced
8 oz. Mushrooms, sliced
2 c. Tomatoes, diced
6 Whole Eggs
1/2 c. Whole Milk
8 oz. Shredded Mozzarella Cheese
1/2 tsp. Salt
Pinch of Ground Pepper

Place the oven rack on the second highest position, and preheat the broiler. Heat a 10″ cast iron skillet over medium heat. Melt the lard, coating the bottom and sides of the pan.

Vegetable Frittata

Saute onion, peppers, and mushrooms over medium high heat until soft and onions are translucent. (I also added sliced eggplant.)

Vegetable Frittata

Add the tomatoes and saute until soft.

Vegetable Frittata

In a separate bowl, mix together eggs, milk, salt, and pepper. Pour over vegetables and stir in cheese until well combined.

Vegetable Frittata

Place the cast iron pan uncovered in the oven under the broiler. Broil 6-8 minutes until the top is firm, browned, and risen.

Vegetable Frittata

Slice into 6 pieces with a butter knife. Serve hot.

Cast Iron Vegetable Frittata

Course Breakfast
Cuisine Italian
Keyword Eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author The Not So Modern Housewife

Ingredients

  • 1 Tbsp. Lard
  • 1/2 c. Onion diced
  • 1/2 c. Bell Pepper diced
  • 8 oz Mushrooms sliced
  • 2 c. Tomatoes diced
  • 6 Whole Eggs
  • 1/2 c. Whole Milk
  • 1/2 tsp. Salt
  • 1 pinch Pepper
  • 8 oz. Shredded Mozzarella Cheese

Instructions

  1. Place the oven rack on the second highest position. Preheat broiler.
  2. Heat 10" cast iron skillet over medium heat. Melt lard in the pan and coat the bottom and sides.
  3. Saute onion, peppers, and mushrooms until soft and onions are translucent. Add tomatoes and saute until soft.
  4. Whisk together eggs, milk, salt, and pepper.

  5. Pour egg mixture over vegetables. Stir in cheese until well combined.

  6. Place cast iron pan uncovered in the oven under the broiler.

  7. Broil 6-8 minutes until the top is firm, browned and risen.

  8. Slice into 6 pieces with a butter knife. Serve hot.

Recipe Notes

Cast iron will be hot to the touch. Use pot holders when handling the cast iron.
Other vegetables, cheeses and meats can be easily substituted.

 

shares