Cast Iron Vegetable Frittata

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Healthy Vegetable Frittata For a Quick Cast Iron Skillet Meal

Here’s the scenario:

It’s a weeknight and you want something quick, substantial, and filling. You don’t have any meat or you don’t eat meat. A grain bowl or salad isn’t going to satisfy your craving.

What do you do?

You turn to this easy veggie frittata recipe to satisfy your hunger!

A few simple pantry ingredients, one-pan, and your oven. That ss all you need forthis delicious and hearty cast iron frittata in just 25 minutes.

This baked vegetable frittata is perfect for a quick weeknight dinner. It’s also great for a quick breakfast, brunch, lunch or meal prep.

Serve along with a side of sweet potatoes or oats to make a meal out of it.

Egg frittatas are an underrated dish. When cooked correctly they are filling, versatile, and delicious. These need to be in your cooking arsenal. Keep reading for the recipe.

P.S. Is it as hard for you as it is for me to say “frittata” without an Italian accent?

How Is This Vegetable Frittata Healthy?

According to Healthline, eggs are one of the most nutritious types of food on the planet.

Think about it, one egg contains all the nutrients that are needed for an embryo to grow into a chick. They lead to eating less, contain at least a little bit of most nutrients you need including healthy fats, and raise good cholesterol.

Green, leafy vegetables like kale, chard and collards are packed with vitamins and minerals. According to Verywell, they are loaded with vitamin A, vitamin C, calcium and many others.

Vegetable Cast Iron Frittata Slice

How Long Will This Vegetable Frittata Keep?

It will keep for 3-4 days covered in the refrigerator. Cut into servings before storing.

Frittatas make great leftovers. They can be eaten warm or at room temperature.

This recipe produces 4 servings using a half dozen eggs. Use a full dozen and double the rest of the ingredients for a larger frittata for meal prep.

How-to Store This Vegetable Frittata

This salad should be stored, covered in the refrigerator. I love these OXO glass containers for storing completed dishes like this cucumber salad. You can store, cover, reheat (if needed), and serve all in one container.

What Type of Diary Should I Use?

As long as you stick to the ratio 1/4 cup dairy per 6 eggs, you have several options. Buttermilk is used in this recipe, but whole milk, Greek yogurt, plain whole milk yogurt, or crème fraiche can also be used.

Try the below recipe if you have leftover buttermilk.

Buttermilk Marinated Roast Chicken

Do I Need to Use a Cast Iron Skillet?

You can use another nonstick ovenproof skillet if you do not have a cast iron. I like cast irons due to their high edges, versatility and ruggedness.

I use this 10.25” Lodge cast iron skillet on the stove-top, in the oven, on my grill, and even over the campfire. It is great for meats, breads, vegetables, and anything else that needs a really hot pan. It is my kitchen workhorse.

Healthy Vegetable Frittata

How Can I Make a Meal Out of This?

This frittata is filling, so you don’t need to add much to create a full meal. If you’d like to serve this frittata with a side, here are some suggestions:

Vegetable Cast Iron Frittata

Vegetable Cast Iron Frittata

Nick @ walktoeat
Quick and easy vegetable cast iron frittata perfect for any meal and meal prep. Make dinner, breakfast or brunch in 25 minutes.
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, entree, Main Course
Cuisine Italian
Servings 4
Calories 231 kcal

Ingredients
  

  • 6 large eggs
  • 1/4 cup buttermilk (or milk, yogurt, or crème fraiche)
  • 1 bunch swiss chard (or kale, collards, or beet greens), leaves and stems separated
  • 4 cloves garlic, crushed
  • 3 Tbsp. olive oil
  • Kosher salt

Instructions
 

  • Preheat oven to 375 degrees.
  • Whisk eggs and buttermilk in a large bowl. Add a few pinches of salt.
  • Add 2 Tbsp. oil and crushed garlic cloves to a 10 inch cast iron skillet or other nonstick oven proof pan. This affordable 10.25” Lodge cast iron skillet is my kitchen workhorse.
  • Saute garlic over medium heat until slightly brown. It should take about 3 minutes after the skillet is heated up. Toss garlic around in pan every minute.
  • Chop chard stems into 1” pieces. Add to skillet. Season with salt. Saute for 3 minutes.
  • Roughly chop chard leaves. Add to skillet a handful at a time. Season with salt. Saute for 3 minutes.
  • Increase heat to medium-high. Add remaining 1 Tbsp. of oil to skillet.
  • Pour egg mixture into skillet. Shake skillet to evenly distribute. Let cook for a minute or 2 for the edges the set.
  • Transfer to oven. Start checking frittata after 10 minutes. It will be done when the eggs no longer jiggle in the center.

Nutrition

Calories: 231kcalFat: 18.4g
Keyword healthy veggie frittata, easy veggie frittata recipe, baked vegetable frittata, egg frittata, cast iron frittata, weeknight dinner
Tried this recipe?Let us know how it was!

 

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