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.
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.
- 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.
- 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.
- 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, writes about 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 at HeidiBillottoFood.com.