Brunch – Frittata


Frittata is my brunch go to recipe. It is easy and I can use my beloved cast iron skillet. This is what my skillet usually looks like sitting waiting on top of the stove to be called to action. I found mine at a flea market. There are lots of resources on line about how to clean and season a cast iron skillet.



Frittata’s are much like quiches, but don’t have a crust. This is good and bad. You don’t have to worry about keeping pre made pie crust in the freezer or worry, like I do, about how to¬† make tasty, flaky pie crust without shortening. However the clean up is brutal.

My friend Jess has a great rule of thumb for quiches. 1,2,3…1 cup milk, 2 cups cheese (easy to remember because shredded cheese comes in 2 cup bags in the market), and 3 eggs. My frittata tends to be a bit bigger than your average quiche so I add more eggs.



  • 1 cup milk
  • 2 cups shredded cheese (any melty variety you prefer)
  • 8 eggs
  • salt and pepper to taste
  • 2 Tablespoons olive oil
  • Here are some variations for filling:
    • caramelized onions (2 onions) and bacon cooked and diced (1/2 lb bacon)
    • artichoke hearts diced (one can) and crab meat (1 can)
    • spinach (2 cups) and potato (2 medium potatoes sliced thin, boiled until mostly cooked)


  1. Preheat the oven to 350
  2. Mix the milk, eggs, salt, pepper, and cheese.
  3. Prepare the filling
  4. Heat oil in a cast iron skillet (or any pan that can go from stove top into the oven)
  5. Pour in the egg mixture. Cook mixing for about 3 minutes.
  6. Mix in filling. The potatoes can be placed where you want them instead of mixed in.
  7. Place in preheated oven. Cook for about 30 minutes or until the egg sets and isn’t runny.
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