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:

(affiliate links)

• budget-friendly 12-inch cast iron skillet https://amzn.to/3stLyn4

• 12-inch cast iron skillet https://amzn.to/3NNgSt9

• flat whisk https://amzn.to/3GDIgCV

• silicone pastry brush https://amzn.to/3rBSnns

Fluffy Frittata

makes 8 servings

Printable Recipe

Ingredients

• 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

Directions

1. Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.

2. In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.

3. 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).

4. Remove from oven and cool 10-15 minutes before cutting into 8 wedges.

adapted from Entertaining with Beth