Here’s another post featuring our new cast iron skillet. I’ve been holding back the frittata making just for this skillet. So I made this for brunch and then was asked “What’s the difference between a frittata and an omelet?” To which I replied: A frittata’s Italian for omelet.

So there it is, nothing fancy – just the name. The texture came out silky, not spongy or wet as I had feared. I loved the pockets of gooey goat cheese, and the cherry tomatoes gave it a burst of acidity. There are different variations and ingredient combinations you can use. This is a pretty good base recipe to experiment with if you are ever so inclined.

Ingredients

• 6 Eggs (I used 3 whole eggs and one cup of egg whites)
• 1/2 medium Onion (finely sliced)
• 1/2 Bell Pepper (diced)
• 1 Serrano Chilie (diced)
• 1/2 tsp ground Turmeric
• Cherry Tomatoes, halved
• 4 oz. soft Goat Cheese (cubed)
• 1/4 cup Basil, torn
• Salt, to taste
• ground Black Pepper, to taste
• 2 tsp Oil (Olive or Canola)

What to do

Preheat oven to 350 degrees.

In a mixing bowl, whisk the Eggs and Egg Whites. Add Turmeric, Salt, and Black Pepper. Mix well. Set aside.

Heat the Oil in a large oven-proof skillet to medium heat. Add Onions, Bell Pepper, and Serrano. Saute until the onions are golden.

Add Egg mixture. Now don’t touch it for 5-6 minutes! Add Tomatoes, Cheese, and Basil. Transfer to the oven. Bake for 5-10 minutes or until the egg sets.

Enjoy!