If you’re looking for a cozy, from-scratch breakfast that uses up simple ingredients from your fridge, this cast iron skillet western frittata is a must-try. Made right in a cast iron skillet with eggs, ham, sweet bell peppers, red onion, and cheddar cheese, it’s the kind of meal that brings everyone to the table.
We love serving it on slow mornings alongside buttered sourdough toast and a glass of peach lemonade or rhubarb lemonade. And if you’re into easy skillet recipes, be sure to check out my rustic cast iron shepherd’s pie or cozy cast iron meatloaf too!
Whether you’re feeding the family or prepping for the week, this frittata is hearty, versatile, and full of flavor—the kind of recipe you’ll come back to again and again.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use a well-seasoned skillet: This helps prevent sticking and gives the frittata a golden, crisp edge. If your skillet isn’t well-seasoned, add a little extra butter or oil before sautéing. I like to season my cast iron skillets with bacon grease!
Whisk the eggs well: A good whisk adds air to the eggs, making the frittata fluffier and lighter.
Don’t skip the sauté: Sautéing the onions and peppers first helps soften them and brings out their sweetness. Raw veggies can release water and make the frittata soggy.
Let the edges set before baking: Letting the eggs cook for 2–3 minutes on the stovetop before transferring to the oven helps the frittata keep its shape and cook evenly.
Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that don’t melt as nicely. Shredding your own gives a creamier melt. For a convenient option, consider shredding and freezing your own cheese, it’s cheaper and healthier!
Check doneness without a knife: Gently shake the pan—if the center jiggles slightly but isn’t liquid, it’s done. It’ll continue to cook a little after you remove it from the oven.
Let it rest before slicing: This helps the frittata set fully and makes slicing cleaner.
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Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until light and frothy. Set aside.
- Heat your cast iron skillet: Place your cast iron skillet (8–10 inch) over medium heat and add the butter or oil. Swirl to coat the bottom and sides.
- Cook the vegetables: Add the red onion and both bell peppers. Sauté for 3–4 minutes until softened and fragrant.
- Add the ham: Stir in the diced ham and cook for another 2 minutes to warm through.
- Pour in the eggs: Lower the heat slightly and pour the egg mixture over the ham and veggies. Let it cook undisturbed for about 2–3 minutes, or until the edges start to set.
- Top with cheese and bake: Sprinkle the shredded cheddar evenly over the top. Carefully transfer the skillet to your preheated oven and bake for 12–15 minutes, or until the center is set and puffed slightly.
- Cool and slice: Remove from the oven and let cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.
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Cast Iron Skillet Western Frittata
Equipment
- Cast iron skillet (8–10 inch): To cook and bake the frittata evenly with a golden crust.
- Mixing bowl: For whisking eggs and combining ingredients.
- Whisk: To beat the eggs until light and frothy.
- Spatula or wooden spoon: For sautéing the veggies and ham.
Ingredients
- 12 large eggs
- ¼ cup milk
- 1 cup diced cooked ham
- ½ cup green bell pepper diced
- ½ cup red bell pepper diced
- ½ cup small red onion finely chopped
- 1 cup shredded cheddar cheese
- pinch Salt and pepper to taste
- 1 tbsp butter or oil for greasing skillet
Instructions
- Preheat your oven: Set your oven to 375°F (190°C).
- Whisk the eggs: In a bowl, whisk together eggs, milk, salt, and pepper until frothy. Set aside.
- Sauté the veggies: Heat butter or oil in a cast iron skillet over medium heat. Add onion and peppers; cook for 3–4 minutes until softened.
- Add ham: Stir in diced ham and cook for another 2 minutes to warm through.
- Add the eggs: Pour the egg mixture over the veggies and ham. Let it cook for 2–3 minutes until the edges begin to set.
- Top with cheese and bake: Sprinkle cheddar on top, then transfer skillet to the oven. Bake for 12–15 minutes, or until the center is set.
- Cool and serve: Let rest 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Use freshly shredded cheese for the best melt.
- Let the frittata cool before slicing for clean wedges.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Customize with mushrooms, spinach, or other veggies on hand.
Did you make this recipe?
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