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
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!