Cast Iron Frittata
Now, usually I am a big food stretcher making everything as useful with as little waste as possible but amongst COVID-19 times I feel like I am making things stretch even just a little bit further so I can make less and less trips to the grocery store. BUT that doesn’t mean it isn’t a delicious and satisfying meal to look forward to! I think this cast iron frittata does just that.
Plus, any excuse I have to cook with my cast iron I will take! It is the perfect way to not only use up those odds and ends of veggies and proteins, but a super quick way to prep breakfast for those busy days. Seriously it is SO easy you won’t believe it comes up with something that tastes this good!
Here’s the recipe:
Yields: 4 Servings
Prep Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 Extra Large Eggs
- 1 Small Sweet Potato, chopped into 1-inch pieces
- 1 tsp oil
- 3 Small Breakfast Chicken Sausage Links, chopped
- 3 cups Spinach
- Salt and Pepper to taste
Directions
- 1. Set the oven to low broil and heat a medium cast iron or oven-safe pan over medium heat.
- 2. In a small bowl, crack eggs and beat until yolks and whites are combined. Set aside.
- 3. In the pan add sweet potatoes and ¼-½ cup water. Cover and let steam until water evaporates.
- 4. Add in oil, sausage, spinach, salt and pepper. Saute until spinach is wilted and chicken sausage is browned.
- 5. Put heat to medium low and pour eggs over the mixture. Do not mix, wait until the edges of the egg mixture become firm. Place in Oven.
- 6. Keep in the oven until eggs are set and slightly browned on edges, 3-5 minutes depending on your oven. Cut into fourths and serve immediately.
Notes:
This can be maybe with whatever you have on hand! I just always have that bottom of the container spinach, a lone sweet potato in my pantry and frozen breakfast sausage in my freezer. Other veggies would work well as well as a plain old potato. You can also add in things like cheese if that is your jam. Get creative with it!
Now how do I eat this? I think it is perfect with a little bit of sriracha if I am feeling spicy or some sauerkraut for an acidic punch. But also love it as a side to some toast with jam for a little sweet and savory at breakfast. This would be a great way to serve a crowd quickly at your next brunch!