Vegetable Cast Iron Frittata
Quick and easy vegetable cast iron frittata perfect for any meal and meal prep. Make dinner, breakfast or brunch in 25 minutes.
- 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, stems cut into 1 inch pieces and leaves roughly chopped
- 4 cloves garlic, crushed
- 3 Tbsp. olive oil
- Kosher salt
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.
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 or so.
Add chard stems to skillet. Season with a pinch of salt. Saute for 3 minutes.
Add chard leaves to skillet a handful at a time. Season with another pinch of 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 to set.
Transfer to oven. Start checking frittata after 10 minutes. It will be done when the eggs no longer jiggle in the center when you move the pan.
Calories: 231kcalFat: 18.4g