Who doesn’t LOVE BRUNCH? Its’ one my most favorite meals of the day! What I like about a Frittata is that it’s not as heavy as a Quiche or say biscuits and gravy.
Also! I often get to the point of where I have produce that is about to go bad and this is a perfect way to use up any or all of those items. You can literally put ANYTHING into this and make it delicious.
Did you know that in Italian, Frittata translates into Fried? Now you do!
Hope you Enjoy!
Frittata Fierro Style
By Published: July 14, 2018
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 25 mins
- Ready In: 45 mins
Loaded with veggies....cheese and cooked in your WELL seasoned cast iron skillet!
Ingredients
- 7 large Eggs
- 1/2 cup Heavy Whipping Cream could also use milk
- 1 cup Sharp Cheddar Cheese any cheese you prefer could work as well
- 1 large Jalepeno chopped
- 1/2 large bell pepper cut into strips
- 1/2 medium Onion chopped
- 1/2 medium Zucchini cut into bite size pieces
- 6 large Mushrooms sliced
- 8-10 Cherry Tomatoes whole
- 2 small grilled chicken breasts chopped
- salt to taste
- pepper to taste
- garlic salt to taste
- red pepper flakes to taste
- 2 tbsp vegetable oil or bacon grease
- 3 green onions chopped
- 2-3 basil leaves for topping
Instructions
- PreHeat oven to 350 degrees
- wash and chop all of your veggies
- Heat oil in your cast iron skillet on medium to high heat
- add the veggies that take longest to cook. in this instance i added onions, bell peppers and jalapenos and cooked down a bit before adding the softer veggies
- now you can add the rest of your veggies and sauté until tender and season with salt, pepper, garlic salt, and red pepper flakes
- in a large bowl, whisk eggs, cream and salt and pepper to taste
- pour egg mixture over veggies and top with cheese
- place in preheated oven and cook 15-20 minutes until the eggs are no longer jiggly.
- allow the frittata to cool for 5-10 mins and then top with your favorite toppings and serve
