Fluffy Frittata

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! 

Items used to make this recipe:

(affiliate links)

• budget-friendly 12-inch cast iron skillet https://amzn.to/3stLyn4

• 12-inch cast iron skillet https://amzn.to/3NNgSt9

• flat whisk https://amzn.to/3GDIgCV

• silicone pastry brush https://amzn.to/3rBSnns

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Fluffy Frittata

makes 8 servings

Printable Recipe

Ingredients

• 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

Directions

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

Quiche with Bacon, Cheddar, and Onions

Next time you're in the mood for bacon and eggs, dress them up a bit by making quiche.  It's so easy, and if you leave the crust out of the equation, it's even easier!  You can adjust the flavor components to suite your taste - just keep the egg/dairy ratio below and add your favorite meat, veggies, and cheese. The combinations are endless. 

Today's crustless quiche is going to start with a base of flavorful caramelized onions.  

Cook them low and slow, stirring frequently, until nice and caramelized. 

Place the caramelized onions in a quiche pan and allow them to cool a bit. 

The quiche pan I love to use is this one.  It's 11 inches wide, has 100% platinum nonstick silicone sides that prevent leaks and release from the finished quiche easily, and the nonstick ceramic base plate is so attractive, you can serve directly from it (doubles as a flat cake plate or cheese tray too!).  

But I digress, let's get back to business...

Add cooked bacon.  

Believe it or not, there was a time when I didn't like bacon.  Crazy, I know.  So glad I finally came to my senses.

Time to combine the eggs and dairy.  The basic egg/dairy ratio for quiche is 1 egg to 1/2 cup dairy.  It can be milk, cream, half and half, or any combination thereof. 

Whisk, whisk, whisk.  

Remember that flat whisk you bought because you saw it on a cooking show, but you never use it?  Well, now's the time to dig it out of the drawer.  Nothing works better for beating eggs.  You'll thank me.    

Oops, almost forgot the salt and pepper.  

Pour the egg mixture over the bacon and onions.

Top the quiche with grated cheese and optional jalapeno peppers.  Place the quiche pan on a half sheet pan and pop it in a preheated oven for 45-60 minutes.  The time your quiche will take depends on how deep your pan is. 

My quiche pan is pretty shallow so my quiche was done in 45 minutes.  Check by inserting a knife in the center - it should pull out clean with no raw egg clinging to it. 

All done!  Allow to sit for at least 10 minutes before cutting.  May be served hot or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• silicone quiche pan with ceramic base https://amzn.to/3gvI0eD

• flat whisk https://amzn.to/3B3r1cU

• half sheet pan https://amzn.to/34HN38V

• small knife https://amzn.to/3srQxov

Crustless Quiche with Bacon, Cheddar, and Onions

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon butter

• 2 medium onions, sliced

• 6 slices cooked bacon, crumbled

• 4 large eggs, beaten

• 1/4 cup heavy cream (see note below)

• 1 3/4 cups whole milk (see note below)

• 1/2 teaspoon kosher salt (or half table salt)

• 1/4 teaspoon freshly ground black pepper

• 4 ounces cheddar cheese, shredded

• 2 jalapeno peppers, minced (optional)

Directions

1. Heat butter in a large skillet over medium heat, add sliced onions and a pinch of salt; stir until all onions are coated with butter.

2. Lower heat to medium low and continue cooking onions, stirring occasionally, until onions are caramelized (keep a glass of water near the stovetop in case you need to add a splash to any hotspots in the skillet); remove from heat and allow to cool.

3. Preheat oven to 375F and butter the bottom and sides of a quiche pan.

4. Place the prepared quiche pan on a half sheet pan and spread the caramelized onions and chopped bacon evenly inside.

5. In a medium bowl, whisk together the eggs, cream, milk, salt, and pepper; pour into quiche pan and top with cheddar and optional jalapenos.

6. Bake in center of preheated oven for 45-60 minutes or until a knife tests clean when placed in the center of the quiche.

7. Serve warm or at room temperature.

Note

• All or any combination of milk, half and half, or heavy cream can be used as long as it equals 2 cups.