Cast Iron Fritatta
I’d like to say I make fritattas on the reg because it sounds fancy and is fun to say, but the truth is I usually settle for a scramble because the one extra step is too much too soon in the AM.
This recipe is very simple and you can customize it however you like, depending on what’s in the fridge. I went with broccoli and cheddar because that combination really never gets old for me whatever it may be…soup, pasta, or eggs.
This cast iron pan is miniature and I just adore it. Actually, I have a fixation with buying any kitchenware that is personal size. Admitting you have a problem is the first step, right?
Broccoli Cheddar Fritatta
Time: 15 minnutes
1 cup Broccoli, chopped small
Handful Cherry Tomatoes, halved
1/2 Shallot, Minced
1/2 Cup Trader Joes Gruyere/Cheddar, grated
Salt and Pepper
Butter or Oil
Put oven on broil, low; grease cast iron pan, place in oven while you cook the veggies. The hot pan will help cook the eggs as soon as they hit the pan.
Drizzle oil in a separate pan and saute shallot, broccoli, and cherry tomatoes until fully cooked, season with salt and pepper.
Whisk the eggs with half of the cheese and salt and pepper, set aside
Put veggies in the cast iron, pour eggs over them, cover the top with the rest of the cheese.
Place in the oven on the top rack for about 3-5 mins, then put on high for 2-3 minutes until the cheese is just browned. Since this is so tiny the eggs will cook FAST which is why baking isn’t necessary. You really don’t want to over cook it (eggs will be spongy and not custardy like you want) so experiment with the times and keep a close eye. Jiggling the pan to see if the eggs are set it a good test and don’t be afraid to take it out a little early, as it will to continue to cook.
Top with avocado, hot sauce, and take a fork to it.