Cast Iron Skillet Western Frittata
This hearty Western Frittata is made right in a cast iron skillet with eggs, ham, peppers, onion, and cheddar cheese. It’s the perfect farmhouse-style breakfast or brunch—simple, satisfying, and packed with flavor.
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.