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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


  • 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
Keyword baked vegetable frittata, baked vegetable frittata recipe, cast iron frittata, easy veggie frittata, healthy veggie frittata
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