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.
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.
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.
Pour the egg mixture into the prepared skillet.
Bake in the center of a preheated oven for 20-25 minutes. The eggs are done when they puff up and no longer jiggle.
Allow eggs to cool for 10-15 minutes before cutting into 8 wedges. Enjoy!
makes 8 servings
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
Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.
In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.
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).
Remove from oven and cool 10-15 minutes before cutting into 8 wedges.
adapted from Entertaining with Beth