Frittata Cast Iron Skillet Recipe – Loaded with Potatoes & Veggies

Looking for a satisfying, healthy, and easy one-skillet meal that works for breakfast, brunch, or even dinner? This frittata cast iron skillet recipe loaded with potatoes and veggies is your answer. It’s hearty, endlessly customizable, and perfectly crisp on the outside while tender and fluffy on the inside.

Unlike an omelet, which is folded and cooked quickly, a frittata is cooked more gently, making it ideal for a mix of vegetables, cheese, and herbs. Plus, when made in a cast iron skillet, it goes from stovetop to oven with ease, developing that delicious golden edge that’s hard to resist.

If you’re new to cast iron cooking, you’ll be happy to know that these skillets are known for their superior heat retention and natural non-stick qualities. They make an ideal cooking surface for egg dishes like frittatas. Want to dive deeper into the benefits? Here’s a breakdown on why cast iron is best for eggs.

Don’t worry if you’ve never seasoned your skillet before—it’s not as intimidating as it sounds. A quick swipe of oil and some oven time goes a long way. Or, for a more detailed guide, check out this resource on seasoning cast iron properly.

Why You’ll Love This Recipe

• Vegetarian-friendly and nutritious
• Packed with fiber-rich vegetables and protein
• Great for meal prep or feeding a crowd
• Easily customizable with whatever you have in the fridge
• Freezer-friendly and reheats beautifully

Ingredients You’ll Need

• 6 large eggs
• ¼ cup unsweetened almond milk (or any milk)
• 2 garlic cloves, minced
• ¼ tsp sea salt
• Freshly ground black pepper
• 2 tbsp olive oil
• 2 cups potatoes, diced and parboiled
• 1 cup spinach or kale, chopped
• ½ cup bell peppers, chopped
• ½ cup mushrooms, sliced
• ¼ cup crumbled feta or shredded cheddar
• 1 tsp smoked paprika or herbs of choice (basil, thyme, tarragon)

Tools You’ll Need

• 10–12 inch cast iron skillet
• Whisk or fork
• Spatula
• Oven-safe mitts or silicone handle cover

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Parboil the diced potatoes in salted water for about 5 minutes until just tender. Drain and set aside.
3. Whisk eggs, almond milk, garlic, salt, and pepper in a mixing bowl.
4. Heat olive oil in the cast iron skillet over medium heat.
5. Add the potatoes and sauté for 3–4 minutes until they begin to crisp.
6. Add the rest of the veggies and cook for another 4–5 minutes until tender.
7. Spread the vegetables evenly across the skillet.
8. Pour the egg mixture over the veggies and gently shake the pan to distribute.
9. Sprinkle cheese and herbs over the top.
10. Transfer skillet to the oven and bake for 15–20 minutes, or until the eggs are fully set and slightly golden on top.

Pro Tips for a Perfect Frittata

• Don’t overcrowd the skillet—use about ¼ cup veggies per egg.
• Pre-cook watery vegetables like mushrooms or spinach to avoid sogginess.
• Let the frittata cool slightly before slicing for cleaner cuts.
• Want it extra fluffy? Use full-fat milk or even a bit of cream.

Popular Veggie & Potato Combos

• Sweet potato + kale + goat cheese
• Yukon gold + mushrooms + thyme
• Red potato + spinach + feta
• Zucchini + bell pepper + mozzarella
• Cherry tomato + basil + parmesan

How to Serve It

Whether you’re prepping a casual brunch or quick weeknight dinner, this frittata is endlessly versatile. Serve it with:

• Toast or sourdough
• Green salad with lemon vinaigrette
• Sliced avocado or guacamole
• A dollop of Greek yogurt or salsa
• Fresh herbs on top for garnish

Storing & Reheating

• Store leftovers in an airtight container for up to 4 days.
• Reheat in the oven or microwave until warmed through.
• Freeze individual slices wrapped in foil, then thaw and reheat as needed.

Dietary Variations

• Dairy-free: Use plant-based cheese and non-dairy milk like these options.
• Low-carb: Skip the potatoes and increase leafy greens or mushrooms.
• High-protein: Add cooked turkey sausage or tofu crumbles.

Frequently Asked Questions

Can you make a frittata without a cast iron skillet?
Yes! Any oven-safe skillet works. You can even use a baking dish or pie pan.

Why is my frittata watery?
Vegetables like mushrooms and spinach release a lot of water. Pre-sautéing them helps reduce moisture.

Do you have to flip a frittata?
No flipping needed. The oven does all the work, setting the eggs from the top.

Can you make it entirely on the stovetop?
You can if you cover the skillet and cook on low, but the oven method gives a better texture.

What’s the difference between a frittata and an omelet?
A frittata is cooked slowly and finished in the oven; an omelet is cooked quickly and folded over the filling.

Final Thoughts

A cast iron skillet frittata is the kind of dish that adapts to your kitchen, schedule, and cravings. With a few pantry staples and fresh veggies, you’ve got a filling, wholesome, and downright beautiful meal. Try it once, and it might just become your go-to skillet recipe for any time of day.

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