Finished Cast Iron Skillet Frittata

Cast Iron Skillet Frittata

If you know me, you know I love my cast iron.  I have a fancy set of Calphalon non stick that we got for our wedding but since I’ve started keto I almost exclusively cook with Cast Iron.  Well recently I’ve pickup up a new ginormous-sized cast iron skillet and I knew what I had to do.  I had to make a giant, week sized frittata! If you’re not familiar, a frittata is basically a skillet baked omelet.  It is very similar to a quiche but the taste and texture is different because of the cooking vessel. Also, I have been getting tired of my standby breakfast quiche and I needed something new.

Finished Cast Iron Skillet Frittata

Here’s a finished slice!  It was amazing!  I think I did use a few too many veggies but the end result was really good.

Cooking Bacon

The first step in this recipe is to cook the bacon.  This pan is so big I needed both of my bacon presses in order to cover the bacon!Sliced Peppers

While the bacon is cooking, take this chance to prep the vegetables.  The first thing is to thinly slice a green pepper.  I like to do slices because when fried they make a string like texture which gives a nice feel to the breakfast.Sliced Onions

Do the same with an onion.

Brussels SproutsNext come the brussels sprouts. I used to wash the brussels sprouts individually but now I just put them in a bowl and soak them in cold water.  Then you can move them around and rinse them all at once.

Sliced Brussels SproutsFor this recipe, I used the slicing attachment for the food processor. It makes quick work of the brussels sprouts! I just take a few out of the water at a time and throw them down the chute of the slicer.

Sliced CauliflowerI did the same thing to a head of cauliflower.  I’d never actually sliced cauliflower like this before but it was pretty easy!

Skillet with Bacon GreaseAt this point your bacon should be done.  The added bonus is that we’ve got the frying grease all ready to go for our vegetables.

Frying VegetablesNow throw all the vegetables in and get frying!

Mixed VegetablesHere’s the vegetables mid fry.  I mixed them around every few minutes to distribute the heat.

Shredded CheeseWhile the vegetables are cooking, I shredded my weeks worth of shredded cheddar.

Vegetables Mid CookEventually the vegetables will reduce down to this form.  When they start to get translucent you are good to go!

Eggs with SpicesPrep the eggs by getting 12 eggs, 180 ml of heavy cream and the spices together.

Mixed EggsWhisk the eggs together and set aside.

Adding bacon to vegetablesNow crumble the bacon and add it to the mixture.

Vegetables with CheeseThen add the cheese to the skillet and mix it up.  These next steps need to be done fast as you don’t want the cheese in the skillet too long or else it sticks.

Cooked VegetablesMix it all up and it should look like above.

Cast Iron Skillet Frittata Ready for the OvenFinally, add the eggs and mix it some more. At this point, you want to cook the mixture, as it is right now, for 2-3 minutes on the stove top.  This sets the bottom of the mixture.  If you skip this step you’ll probably have a runny frittata.

Finished Cast Iron Skillet FrittataAfter 25 minutes in the oven you’ll get a golden brown crust and a finished frittata!

Sliced Cast Iron Skillet FrittataI only needed four days worth of breakfast this week so I cut the mixture into 8 pieces.

Cast Iron Skillet Frittata Ready for the weekAnd there you have it!  I place the breakfast into a ziploc, microwaveable container and I’m all set for the week.  I don’t even eat breakfast at home anymore, I just grab one of these on my way out the door and heat it up at the office!

Cast Iron Skillet Frittata
Nutrition Information
  • Serves: 8
  • Serving size: ⅛th
  • Calories: 491
  • Fat: 35
  • Carbohydrates: 18
  • Fiber: 6
  • Protein: 29
Prep time: 
Cook time: 
Total time: 
  • 8 Slices Bacon
  • 1 Small Onion (125 g)
  • 1 Small Pepper (133 g)
  • 542 g Brussels Sprouts
  • 1 Head Cauliflower (965 g)
  • 12 Oz. Cheddar Cheese
  • 12 Eggs
  • 6 Oz Heavy Cream
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  1. Start by cooking bacon until crisp, keep the bacon grease in the skillet
  2. Thinly slice the onion and pepper
  3. Shred the brussels sprouts and cauliflower
  4. Cook all the vegetables in the skillet
  5. While vegetables are cooking, prepare the egg mixture with 12 eggs, 6 Oz cream and spices, whisk to combine
  6. If required, shred cheddar cheese
  7. When the vegetables are done, aka translucent and cooked, crumble and add the bacon and cheese
  8. Mix well and then add the eggs and mix again
  9. Cook for 2-3 minutes on stovetop
  10. Transfer skillet to oven set to 450 and cook for an additional 25 minutes
  11. Slice and serve!
I used a lot of vegetables, probably more than I wanted to. If I were to do it again I'd reduce the amount which would also lower the carbs. IMPORTANT: Make sure the skillet you use is oven proof to 450 degrees. Also, if you use some sort of handle protector on your cast iron, make sure to take it off as well!




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