Farm Fresh Eggs! One of the joys of raising back yard chickens is the many ways I get to be creative in using the delicious eggs.
A frittata is like a quiche, but without the crust. I am one of those people who don’t always eat the crust, so a frittata is better suited for me.
A frittata is faster to get on the table also because you don’t have the time involved in baking the crust. Perfect supper for a busy evening or because you forgot to thaw some meat.
I love the vibrant colors of red and green mixed with the golden color of farm fresh eggs. The colors entice you in and using a cast iron skillet says “come on in and have a seat at the supper table”.
Cast Iron Spinach and Tomato Frittata
4 eggs
1/2 cup heavy cream
salt and pepper
1 cup Monterey Jack cheese, shredded
1 cup cherry tomatoes, halved
2 tablespoons butter
1 onion, diced
4 cups fresh spinach
Pre-heat the oven to broil.
In a bowl, whisk together the eggs.
Stir in the cream, salt, and pepper.
Fold in the cheese and tomatoes.
Set aside.
In a cast iron skillet, melt the butter.
Add the diced onion and saute until softened, about 5 minutes.
Add the spinach and cook until it starts to wilt, 1 to 2 minutes.
Pour the egg mixture over the spinach and onion, and cook until almost set, 3 to 4 minutes.
Transfer the skillet to the oven and broil until golden brown, 5 to 7 minutes.
Remove from the oven and enjoy!
* If you don’t have a cast iron skillet, use a pan that can withstand high heat and is safe to use in the oven.
** To print only the recipe, highlight what you want to print, then right-click, then select print.
3 Comments
I’m also one that does not like the crust. Thanks for the recipe.
Looks really tasty! Cast iron cook vessels Rock!! Some of the best on the planet
Looks pretty tasty. In my version the eggs are from my Ancona ducks and I would use less cherry tomatoes and add some hot cherry peppers. Also use a small onion and a clove of elephant garlic.