I don't know about you, but whenever my friends and family ask me to cook them up a good breakfast, I tend to get a pinch of anxiety. Most people have a very specific preference when it comes to eggs and their yolk (e.g. over easy, sunny side up, poached). Omelettes could work, but you still have to make stand there and make one for each person. Bottom line: Cooking eggs for a large group of people can be challenging. So what's a solution to this problem?
Behold: The amazing and beloved cast iron. If you have one that is at least 8" or 10" - you're in luck! Make a delicious frittata in your cast iron in less than one hour! Most of the cooking time just requires you to wait while the eggs harden on the stove or in the oven.
My recipe below is a veggie version, but you can definitely add your favorite proteins in there! Mmm...like bacon.
Prep Time: 15 min
Cook Time: 30 min
2 tbsp olive oil
3 garlic cloves (minced)
1/2 tomato (sliced)
4 oz mushrooms (sliced)
5-8 stalks of asparagus (chopped)
1/4 cup shredded Parmesan cheese (optional)
1/4 cup milk
2 tbsp butter (melted)
Optional: parsley (minced)
On a 8 to 10 inch cast iron skillet, heat up 1 tbsp olive oil on medium high heat. Add garlic and sauté until fragrant and slightly golden. Add tomatoes, mushrooms, asparagus. Sauté all ingredients for about 3 minutes or until softened. Turn off stove. Transfer all ingredients to a separate large bowl (including excess liquids).
Beat eggs in another large bowl. Add cheese, milk, butter, and salt/pepper to taste.
In your original (now emptied out) cast iron skillet, heat back up another 1 tbsp olive oil on medium high heat. Once the skillet is hot, add half of beaten eggs. Swirl the skillet so that the eggs cover entire bottom and coat the edges/rims of the skillet. Once layer is no longer translucent (about 1 min), add cooked veggies and spread evenly. Add remaining beaten eggs over. Swirl skillet to spread eggs out evenly. Once the bottom layers start to cook, place a large lid over to cover entire skillet. Turn heat down to medium low and let cook for 10-12 min (or until top layer is only slightly runny). Remove lid and turn off stove. Garnish with parsley.
Turn on oven broiler to high. Make sure oven rack is slightly higher than the center (3rd or 4th rack from the top works). Once temperature has set, transfer cast iron skillet from stove to oven. Skillet should be no closer than 3 inches to top heat. Broil for 2-4 minutes or until top layer of frittata is slightly browned. Turn off broiler and remove cast iron skillet from stove. Let cool for about 5-10 min before serving (warm or room temperature).