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In case you haven’t been reading my Cast Iron Mysteries (and why wouldn’t you? I’m a big fan of them myself, so pick one up and see if you like it!), you may have missed my family’s latest fascination with frittatas. While these aren’t donuts (clearly), some of you have been saying lately that you’d like to see some of the recipes offered in the back that are written about within the books, and I completely relate to your frustration. When the recipes have been offered in earlier books, I’ll do my best not to repeat them, but when it’s something new to the series, I’m going to feature them, with the understanding that I may not remember to do it or have room to every single time. I offered my initial frittata recipe a while back in Cast Iron Motive (book #4 in the series), but I’ve been experimenting lately, and I’ve come up with a recipe I like even more than the first one. If you’ve been following my recipes all along, you’ll know that I’m not a chef, nor do I claim to be a cookbook author (though I feel that way sometimes sharing the meals I make with you all, my dear readers). I’m just a plain and simple home cook and baker, and I love tweaking old recipes and trying to make them better. Sometimes it results in complete and utter failure, but sometimes it’s a roaring success. I like to think this one is the latter category and not the former. The beauty of this recipe is that you don’t need cast iron cookware to make it. Any nonstick or well-greased skillet with a lid will do nicely. Don’t be fooled by the simplicity of this meal. This recipe is more than just glorified scrambled eggs, and it doesn’t have to go under the broiler, either. All in all, I approve of simple ways when they work perfectly fine, so I urge you to try this one yourself. If you want to broil this anyway, it’s perfectly fine with me. Just stop the cooking process a little earlier before you slide your oven-proof skillet under the broiler to give it a crisper and darker top.
Ingredients
6 large eggs, whisked well
1⁄4 teaspoon salt and pepper, or substitute your favorite seasoning
Filling (total amount should equal approximately one cup)
2 oz. olive oil
Green bell pepper, diced
Greens mix (spinach, kale, and arugula is one we like) or just spinach, raw
3 cheeses, extra sharp cheddar (shredded), mozzarella (shredded), and feta (which doesn’t need to be shredded at all)
Prosciutto or bacon, diced or crumbled, as the case may be
Directions
Dice the bell pepper and sauté over medium heat in the olive oil for 5 minutes, then set it aside to cool.
Beat the eggs in a large mixing bowl, then add the seasoning of your choice. I like simple salt and pepper, but if you have a seasoning blend you like, use that instead. Mix the seasoning in, then add 1 to 1 1⁄2 cups from the fillings listed above (your preference) and stir this into the egg mixture. I feel all three cheeses add something to this dish, as well as the pepper and prosciutto. In my mind, it’s the perfect blend of tastes, but by all means, use whatever you’d like, adding things liked sautéed mushrooms, ham, other cheeses. This is all about your taste and preference, not mine!
On the stovetop, heat your skillet somewhere between low to medium heat, then add the egg and filling mixture and cook for 5–7 minutes, stirring a few times initially, and then covering until the eggs are almost set. You can tell it’s nearly ready when you shake the pan and the egg part of the mixture is mostly solid. There may be some liquids from the cheese, but you’ll be able to tell the difference. Remove from heat and let it stand 5 to 10 minutes before serving. This will allow the meal to rest. It’s going to be hard not to grab a fork and start eating out of the pan, and it’s pretty good that way (don’t ask me how I know that. I refuse to incriminate myself any further), but it’s better if you wait.
Serves 3–5 people, depending on the size of the slices