Spring into Cast Iron Cheese Frittatas for Breakfast or Brunch

dairy foods cast iron cheese frittata

Looking for a fun and dairy delicious way to perk up a springtime breakfast or brunch? Bake your morning eggs into a frittata laced with cheese and served in mini cast iron skillets for incredible flavor and nutrition.

The handles of the pans will get hot in the oven. Dress them up for the table with a cute cloth napkin tied around the pan for safe and easy maneuvering.

As you ponder your selection of cheeses, keep the blend classic with a mix of cheddar, pepper jack, mozzarella, or provolone. Or give the finished plate a slightly nuttier taste with a blend of Swiss, Parmesan, Manchego, or aged Gouda.

The base of your frittata is a creamy combo of eggs and small curd cottage cheese. Or you can substitute the cottage cheese for your choice of ricotta, half-and-half, or milk (whole milk or low-fat milk both work well.)

Cast Iron Cheese Frittatas

  • 1 1/2 cups total of 3-4 of your favorite cheeses, grated
  • 8 large eggs
  • ¾ cup small curd cottage cheese
  • 1 Tbsp. each minced fresh parsley, chives, and cilantro
  • 1 Tbsp. butter; to coat the pans
  • 1 cup of grape tomatoes, halved
  • Salt/pepper to taste
  • Grate or shred cheeses in a food processor or with a box grater. Combine to blend well. Reserve.
  • Whisk eggs, cottage cheese, and minced herbs together.

For other recipes, visit The Dairy Alliance blog.

  1. Place 2 small cast iron skillets on a baking sheet; lightly butter each one. Layer in tomatoes; season to taste with salt & pepper. Generously sprinkle a layer of cheese over the tomatoes. Pour egg mixture over all and sprinkle with remaining cheese.
  2. Bake in a preheated 450-degree oven for 15 to 16 minutes, or until the eggs in each cast iron pan are puffed and slightly browned.
  3. Serve immediately alongside a fresh green salad dressed with a light vinaigrette and a crusty loaf of warm French bread for the perfect spring brunch!

Heidi Billotto, a Charlotte-based culinary expert, writesabout food, restaurants, and food-centric travel for regional magazines, newspapers, blogs & websites. In addition, Heidi conducts private in-home or office cooking classes for corporate team building & social gatherings. Follow her culinary adventures atHeidiBillottoFood.com.   

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