contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Fluffy Frittata

Patricia Reitz

 Fluffy Frittata - ButterYum

Fluffy Frittata - ButterYum

Here's a simple egg frittata baked in a cast iron skillet.  Despite containing 3 kinds of cheese, it's light and fluffy and I love the rustic presentation of serving it directly from the skillet.  Start to finish, you can have it on the table is less than an hour. 

 how to make a frittata.  frittata recipe with photos.

Start by greasing a 12-inch cast iron skillet with melted butter - be sure to coat the bottom and sides well.  Eggs are like cement so don't miss any spots. 

 awesome fluffy frittata recipe with how to photos.  how to make a frittata.  crustless skillet quiche.

In a large mixing bowl, whisk all the ingredients together.  If you have a flat whisk, it's the best tool to use, but a standard whisk will also work.  Be sure no clumps of flour remain.

 how to make a frittata.  frittata recipe with how to photos.  spring frittata recipe.

Pour the egg mixture into the prepared skillet.

 oven baked frittata recipe with how to photos

Bake in the center of a preheated oven for 20-25 minutes.  The eggs are done when they puff up and no longer jiggle.  

 Italian frittata recipe and how-to-photos.  crustless quiche recipe and photos.

Allow eggs to cool for 10-15 minutes before cutting into 8 wedges.  Enjoy! 

Items used to make this recipe:

Fluffy Frittata

makes 8 servings

Printable Recipe


  • 10 large eggs
  • 12 ounces ricotta cheese
  • 1/4 cup unsalted butter, melted (plus more for greasing skillet)
  • 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup sliced scallions
  • 1 cup grated parmesan or romano cheese
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.
  2. In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.
  3. Bake in center of preheated oven for 20-25 minutes or until the eggs no longer jiggle (strata will puff up in the skillet, but will flatten as it cools).
  4. Remove from oven and cool 10-15 minutes before cutting into 8 wedges.

adapted from Entertaining with Beth