Breakfast Frittata

Do you like to cook in cast iron?

I have my grandma’s skillet … it sat in the cabinet for years, untouched.  That  changed a few years ago …


This is my favorite egg dish made in Grandma’s skillet!  We have it for breakfast or dinner … we do have breakfast for dinner occasionally.


(adapted from the Lodge Cast Iron Cookbook)

  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 large handfuls baby spinach (washed & spun dry)
  • 8 ounces feta cheese, crumbled
  • 4 Roma tomatoes (cored, seeded and chopped)
  • 1 tablespoon butter
  1. Preheat the oven to 375°F.
  2. In a large mixing bowl – place the eggs, cream, salt and peppers; whisk until the mixture is foamy.  Add the spinach, feta, tomato and stir until all the ingredients are fully incorporated and coated with the egg mixture.
  3. Heat a 10″ cast iron skillet (I measure the skillet on the top) over medium-low heat, add the butter and coat the bottom and sides of the skillet.
  4. Pour the egg mixture into the skillet and cook over medium heat until it begins to set and hold together around the outside edge.  Place the skillet in the oven and bake until the top of the frittata has puffed up and is golden brown, 25 to 30 minutes.
  5. Slice the frittata into 8 wedges. Serve immediately.

This would be perfect for Easter Sunday breakfast or how about …

013 Pancakes … that will melt in your mouth … or …

Cornmeal pancakes Cornmeal Pancakes

Are you cooking breakfast Sunday?  

♦ This may appear at these fun parties! ♦


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