Here's a simple egg frittata baked in a cast iron skillet. Despite containing 3 kinds of cheese, it's light and fluffy and I love the rustic presentation of serving it directly from the skillet. Start to finish, you can have it on the table is less than an hour.
Start by greasing a 12-inch cast iron skillet with melted butter - be sure to coat the bottom and sides well. Eggs are like cement so don't miss any spots.
In a large mixing bowl, whisk all the ingredients together. If you have a flat whisk, it's the best tool to use, but a standard whisk will also work. Be sure no clumps of flour remain.
Pour the egg mixture into the prepared skillet.
Bake in the center of a preheated oven for 20-25 minutes. The eggs are done when they puff up and no longer jiggle.
Allow eggs to cool for 10-15 minutes before cutting into 8 wedges. Enjoy!
Items used to make this recipe:
- budget-friendly 12-inch cast iron skillet http://amzn.to/2owCxdQ
- fancy 12-inch cast iron skillet http://amzn.to/2on93wA
- flat whisk http://amzn.to/2pqBFoi
- silicone pastry brush http://amzn.to/2nC3vkP
- large mixing bowl http://amzn.to/2opxFGX
makes 8 servings
- 10 large eggs
- 12 ounces ricotta cheese
- 1/4 cup unsalted butter, melted (plus more for greasing skillet)
- 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup sliced scallions
- 1 cup grated parmesan or romano cheese
- 1 cup shredded cheddar cheese
- Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.
- In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.
- Bake in center of preheated oven for 20-25 minutes or until the eggs no longer jiggle (strata will puff up in the skillet, but will flatten as it cools).
- Remove from oven and cool 10-15 minutes before cutting into 8 wedges.
adapted from Entertaining with Beth