Cast Iron Frittata

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This Cast Iron Frittata is oven-baked and filled with a hefty amount of zucchini and brown mushrooms. Full of flavor, this frittata is a delicious way to make good use of your cast iron skillet.

Welcome back, my foodie friends! Lisa here, reporting for recipe duty! If you don’t know me, I’m a regular recipe contributor here on Easy Recipe Depot. You may have already seen my sweeter goodies like my Reese’s Pieces Pumpkin Cookies or Basic Walnut Bread.

Today, I’m changing things up and offering you an easy-peasy recipe that’s on the savoury side. Ladies and gents, I’m proud to present my Cast Iron Frittata.

Aeriel view of a vegetable frittata in a black cast iron skillet, sitting on top of a wooden cutting board

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Whenever we’re nearing the end of the week, I love to turn to frittatas for an easy yet, flavorful meal. I really love to cook in my cast iron skillet, and this vegetable frittata is one of my go-to’s.

How to Make a Cast Iron Frittata

Make good use of your cast iron by whipping up this delicious Cast Iron Frittata! Filled with delicious vegetables like zucchini and mushrooms, there’ll hardly be any leftovers!

A vegetable frittata in a black cast iron skillet, sitting on top of a wooden cutting board

What you need: 

Kitchen Tools Needed: 

Ingredients Needed: 

Cast Iron Skillet Tips:

Use Cooking Oil Spray

To ensure that your frittata comes out clean of your skillet, be sure to generously spray your cast iron pan with cooking oil spray.

Alternatively, you can coat your pan with butter, but I prefer the cooking spray because it’s easier and causes less mess.

A closeup of a zucchini and mushroom frittata, baked in a cast iron skillet

Know How to Take Care of Your Cast Iron Skillet

Cast iron skillets can be tricky little cookware. Be sure to know how to take care of yours by reading your user manual and/or following directions specified by the brand.

For instance, my cast iron skillet is enamelled and coated, so it does not require any seasoning. However, most cast iron skillets are non-coated, therefore, they needed to be seasoned from time to time, and never washed in the dishwasher.

A slice of a vegetable frittata on a white plate with a skillet and cutting board in the background

Be Sure to Pre-Cook Your Zucchini

To get the best texture out of your zucchini, be sure to pre-bake it so that your cast iron frittata tastes its best! This step is very important, so be sure not to skip out on it.

You can do the rest of the frittata preparation as the zucchini roasts in the oven. It’s all about multitasking!

Careful! It’s Hot!

Proceed with caution when cooking and dealing with cast iron skillets. They get very hot! This is why they’re so ideal for cooking – it offers the most even cooking when it comes to other cookware. However, you must be careful so be sure to use good quality oven mitts when taking it in and out of the oven. I prefer using silicone oven mitts for the best protection.

A vegetable frittata in a black cast iron skillet, sitting on top of a wooden cutting board
Aeriel view of a vegetable frittata in a black cast iron skillet, sitting on top of a wooden cutting board
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Cast Iron Frittata

Print Recipe
Make good use of your cast iron skillet by making this delicious cast iron frittata! Filled with mushrooms and zucchini, your family will be begging for seconds!
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins

SERVINGS

6

Ingredients

  • Cooking oil spray
  • 1 1/2 cups chopped zucchini
  • Salt and pepper to taste
  • 8 large eggs
  • 1/2 cup milk
  • 1 cup grated cheddar cheese
  • 1 1/2 cups sliced brown mushrooms

Instructions

  • Preheat oven to 350 degrees F and coat a small baking pan with cooking oil.
  • Once oven is preheated, place zucchini on coated pan and season with salt and pepper. Bake for 10 minutes and set aside.
  • In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  • Spray a cast iron skillet generously with cooking oil. Pour egg mixture.
  • Add cooked grated cheese, mushrooms and cooked zucchini.
  • Bake for 20 to 23 minutes or until set. Serve and enjoy!

Nutrition

Calories: 183kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 240mg | Sodium: 224mg | Potassium: 283mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 1mg
Course: Dinner
Cuisine: American
Keyword: cast iron, frittata
Servings: 6 servings
Calories: 183kcal

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What’s Next? 

If you enjoyed my Cast Iron Frittata, then you may also enjoy these other delicious recipes!

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A cast iron skillet frittata, filled with mushrooms and zucchini, with a piece cut out of it

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