Cast Iron Skillet Frittata

This cast iron skillet frittata was born one Sunday morning when it was just my daughter and I home. She loves my food but especially my breakfasts, which I usually only make on the weekend.

I also am in love with my iron skillets and use them everyday for almost everything! I like to keep my food simple and easy to prepare but beautiful when served. Looking at a beautiful plating of food feeds my soul and yes, I even do it when home alone.


I used 2 6 inch iron skillets



4 strips bacon – uncured, no sugar, no nitrates/nitrites

4 eggs – pasture raised

½ cup chicken broth

2-3 cups spinach

3 green onions

Handful cherry tomatoes

Garlic – I used 4 small ones

1.5 Tbls nutritional yeast

1 inch fresh rosemary


Garlic & Onion powder to taste

Pinch red chili flakes

Pinch cumin


First cut your bacon in half and cook in pans. Remove

Whisk your eggs, broth and all seasonings, including yeast into a bowl

Chop your spinach, tomatoes, garlic and green onions

Place spinach in bottom of iron skillet

Pour egg mixture in

Top with green onions and tomatoes

Pop into a preheated 375 oven and bake until eggs begin to brown around the edge of pan, 15 mins or longer

Serve in the pans with bacon on the side or crumbled on top

I serve with avocado slices as well


You could make this in a large cast iron skillet and serve family style as well!