Frittata Freestyle

Truth is I’ve been on frittata frenzy this Summer. It began with making them on Sundays as a routine and now I’m kinda making them a couple times a week. They are the easiest for breakfast, brunch, dinner, basically whenever you need to feed yourself and tribe.


Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. While it’s similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart.

How Frittatas Are Made

Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.

To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set. Then the pan is transferred to the oven where the eggs finish cooking.

While omelets are typically made to serve just one, frittatas can serve one or many, and can also be eaten hot or at room temperature. Large frittatas are cut in slices and served.  (According to thekitchn)

I love to freestyle my own frittata for two reasons…..

  1. I can use up all my leftover veggies and we have been swimming in squash and zucchini from my parent’s garden.
  2. I can find a reason to use my cast iron skillet.

There are tons of recipes around for fritattas, but you can vary them in a bazillion ways so I call it my

Freestyle Frittata 

Preheat oven 350 degrees.


2 cups diced veggies of choice

1-2 eggs per person

2 tsp olive oil, herbs of choice (I often use: basil, oregano, garlic, salt and pepper)

1/2 cup shredded cheese (optional)

Recipe Steps:

I like to start with chopping up whatever vegs we have hanging out…

Heat your cast iron skillet with 2 tsp olive oil. Saute onions, mushrooms, garlic, and those diced up veggies of choice.

In a separate bowl, whisk a few eggs (typically 1-2 eggs per person) with a few dashes of herbs or simple salt and pepper.

Pour egg mixture into cast iron with all the veg mix goodness.

Keep on medium heat for about 3 minutes or just until eggs begin to set.

Finally, sprinkle with shredded cheese if you’d like and pop entire skillet into the oven for an additional 15 minutes until eggs finish cooking. ( Caution: don’t forget that the handle will be hot on your skillet from the stovetop. I try to keep a towel or oven mit on the handle so that I nor anyone in the house grabs it by accident.)

Frittata is ready when starting to turn golden brown on top. Carefully remove skillet from oven, allow 2 minutes to cool, slice and serve. Frittatas are delicious served with some homemade toast, fresh fruit, a meat choice, or whatever else you fancy. We love them for a fast dinner when I don’t feel like any big cooking and they are absolutely our after-church-go-to meal!

Here are two other recipe favorites; Pioneer Woman’s Sunday Frittata and a How to from Cookie + Kate.

Do you have a favorite frittata recipe? Or do you freestyle like me?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s