Technically, a 10 and 1/4 inch cast-iron skillet can be used to make many other things aside from frittatas. However, last year, when I purchased that lonely pan you see above, I was bound and determined to make one.
We had plans—Mr. Frittata Pan and I. We were going to create beautiful masterpieces with all types of ingredients. Eggs, Tomatoes, Green Peppers, Onions, Cheddar…you name it. We had dreams.
So what happened?
Bascially, I was a bum, and pushed Mr. Frittata Pan to the back of the cabinet. I neglected him, but only after I promised and swore that one day we would make wonderful works of frittata art together. One day…
Today was that day.
Cheesy Summer Veggie Frittata
3/4 of a Green Pepper
1 Small Onion
8 Small Cubes of Cheddar
Tbsp of Milk
Tbsp of Olive Oil
Sea Salt & Pepper to taste
Step One: Chop your veggies.
Step Two: Heat olive oil in skillet over medium heat. Add veggies when the temperature seems right, and let them brown for about three minutes. Stir occasionally.
Step Three: While veggies are sautéing, whisk eggs and milk together in a medium-sized bowl. Cut the cheese cubes into tiny pieces and add half to egg mixture. Mix in salt and pepper.
Step Four: Preheat your broiler, and then pour egg mixture over veggies in skillet. Let eggs set for one minute, then cover the pan for 3 minutes, or until the eggs are almost set (but not completely). Add remaining cheese to the top. (Your cheese should rest on top. If it sinks to the bottom, your eggs done enough yet)
Step Five: Transfer pan to oven and let heat under broiler for one to two minutes, or until the top is browned and the cheese is bubbly and melty. Take out of oven and let sit for 4 or 5 minutes. (Time flies when you’re snapping pictures)
Step Six: Try to fool yourself into thinking you’re only going to eat one piece of your lovely creation, but really stuff your face with two pieces instead.
The. End. 🙂
[Head over to Healthy Living Blogs to read my guest post about what health means to me]
What is your favorite frittata filling?