Cast Iron Breakfast Frittata. Remove the sausage and drain on paper towels. Drain all the fat from the skillet, but do not wipe the skillet clean because you want some of the sausage flavor left behind. In a large bowl, whisk together eggs, milk, salt, and pepper until foamy.
An easy and yummy frittata recipe using a cast iron skillet. Egg mixture combined with ham, tomatoes, spinach and cheese. Heat a cast iron skillet over medium to medium-low heat. You can cook Cast Iron Breakfast Frittata using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cast Iron Breakfast Frittata
- You need 110 gr of Gold Potatoes.
- You need 3 gr of Blended Oil.
- You need 105 gr of Mushroom.
- You need 60 gr of Red Sweet Pepper.
- You need 72 gr of Sweet Onion.
- It’s 3 of Large Cage Free Eggs.
Remove cast iron skillet from oven and gently loosen frittata edges with a spatula from the pan. Slice evenly, and transfer sliced frittata into individual serving plates. Use a skillet with an oven-safe base and handles. Some people prefer the consistent heat of cast iron, while others like the cooking and cleanup ease of nonstick.
Cast Iron Breakfast Frittata step by step
- Dice potato, add to a bowl with 1 gram oil and garlic salt to taste..
- Add potatoes to air frier. Turn on to 400° for 25 minutes.
- Slice up onion, red pepper, mushrooms add to a bowl with another gram of oil mix with some salt & pepper to taste. Then add to air frier after 7 minutes and continue cooking for the remainder of the 25 minutes..
- Grab a cold 6 inch cast iron skillet add vegetable from air frier and 3 whisked Large Eggs. Again season to taste any way you wish. Place skillet in 400° air frier for 7 minutes. Remove from oven add cheese and put back in for another minute oven being off..
It's time to make one of these sizzlin' cast-iron recipes, from frittatas and scrambles to puff pancakes. It's time to make one of these sizzlin' cast-iron recipes, from frittatas and scrambles to puff pancakes.. I came up with this recipe on a snowy day by using what I had in the fridge. For this frittata recipe, we cook everything in a cast-iron skillet because it can be heated on the stovetop and then transferred to the oven where the cooking is finished. But any other large skillet that is safe for both stovetop and oven should be fine.