I love my cast iron pan. I always remembered my mom frying potatoes, frying eggs, crepes, or ruhrei. I don’t think she hardly knew what an omelet was, let alone the word ‘frittata’ would of been unheard of in our home. Brunch is a common thing in our home especially on the weekend.
Frittata is an egg-based classic brunch dish. It needs a well-seasoned cast iron pan. They are cooked on the stove top and finished in the oven. It’s an inexpensive, cheap, quick-cooking and best way to use leftovers. It can be used at breakfast, lunch or dinner. It can be eaten hot or cold. Just remember not to over cook it. While omelets serve only one person, a frittata can serve many guests.
- Six eggs
- 1/4 tsp. sea salt
- 1 tbsp. extra virgin olive oil
- 1 tbsp. butter
- 1 cup chopped asparagus
- 1 cup chopped farmer sausage or bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped basil
- Preheat oven to 350 degrees.
- Beat eggs and add salt and pepper to taste.
- Heat the oil and butter in cast iron pan at medium.
- Saute the asparagus and sausage for five minutes.
- Add eggs and cook for 3 more minutes.
- Sprinkle cheddar cheese on top and add a handful of fresh basil.
- Then transfer egg mixture in cast iron pan to the oven and bake for 15-20 minutes.
- Optional: drizzle of hot sauce.
Have fun and add something new to your next brunch menu.
Go fetch your old cast iron pans, season them and bring them to life again.