If you know me at all by now, you know that I am a huge fan of breakfast any time of the day, including dinner…or as we like to call it, brinner. Last week, I was looking over all the goodies I bought at the farmer’s market, and I decided that I finally needed to break out my cast iron skillet and make frittata. Not only had I never touched my cast iron skillet despite the fact that I got it for Christmas last year, but I’ve never made frittata before, either. Fortunately, it turns out that both hurdles were much easier to overcome than I thought. I simply followed the instructions on Lodge’s website to prepare my skillet for use, and I was good to go. And, I used Jen’s helpful tips on making frittata to whip up this simple and fresh frittata in no time at all. We definitely have a new favorite in our house now, no matter what time of the day it’s served!
- 1 Tbsp olive oil
- 1 small yellow onion
- 1/2 green pepper
- 2 scallions
- 1/2 cup bacon, cooked
- 1 tomato
- 1 Tbsp ground basil or 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 5 eggs
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
Preheat your broiler to 350 degrees. In a 10″ cast iron skillet, heat the oil over medium heat on the stove. Dice the onion, green pepper, scallions, bacon, and tomato.
In a medium bowl, whisk together the eggs and milk. Toss the onion and green pepper into the warm skillet and cook until soft. Add in the bacon, basil, and salt and pepper; cook 1-2 minutes longer.
Remove the pan from the heat and pour in the egg mixture and diced tomato, and then give everything a quick stir. Reduce the heat to medium-low and cover. Cook 6-8 minutes. Sprinkle with the cheddar cheese, and then move the skillet to the oven and cook bake about 20 minutes longer or until puffed and golden.
Slices into wedges and serve immediately.