Summer Vegetable Frittata

 summer frittata in grey cast iron skillet

 Yields: 8 servings
Prep time: 10 min
Cook time: 15 min

• 9 eggs
• ½ cup buttermilk or whole milk
• 1½ teaspoons salt
• 1½ teaspoons black pepper
• ½ teaspoon red chili flakes
• 1½ tablespoons olive oil
• 2 large shallots (thinly sliced)
• 2 cups small tomatoes (sliced)
• ½ tablespoon dill (chopped)
• 1½ tablespoons basil (chopped)
• 1½ tablespoons parsley (chopped)
• 2 cups spinach (roughly chopped) 
• 1 cup feta cheese (large chunks work best)


1. Preheat oven to 375º F. Heat olive oil in skillet on the stovetop over medium heat. When the skillet is hot, add in the shallots. Cook for 2-3 minutes.

cooking shallots for summer frittata in grey cast iron skillet 10 inch 

2. Reduce heat to medium-low and add in tomatoes. Sprinkle in salt. Cook for another 2-3 minutes and then add in herbs. Mix it up and turn off heat.

cooking herbs and tomatoes for summer frittata in grey cast iron skillet 10 inch

3. While the tomatoes are cooking, crack the eggs into a bowl and add in the buttermilk. Also add in the black pepper and chili flakes. Whisk to combine.

whisk eggs for frittata made in cast iron skillet

 4. Add the eggs to the skillet while still on the burner but with the heat off. The pan should still be warm when the eggs are added. Gently stir and then add in the spinach.

adding in spinach to frittata in grey cast iron 10 inch skillet

  5. After mixing in spinach, place feta cheese pieces about 1 inch or so apart. Bake in oven uncovered for 12-15 minutes.

feta in the frittata in cast iron skillet before going into oven

6. Remove from oven and allow to cool before slicing. Garnish with additional parsley if desired.

sliced summer frittata


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