Vegetable Frittata Made in a Cast Iron Skillet

Ingredients

• 3 tablespoons bacon grease, divided
• 1 head broccoli, chopped
• 1 onion, diced
• 1 green bell pepper, chopped
• ½ (6 ounce) can minced black olives
• 2 teaspoons minced garlic
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• salt and ground black pepper to taste
• 6 large eggs
• 1 cup shredded mozzarella cheese

Step 1

Lightly heat your oven to 350°F. Warm up a cast iron skillet over medium to medium-low heat and add 2 tablespoons of bacon grease. Toss in the broccoli, onion, bell pepper, olives, garlic, and season everything with oregano, basil, salt, and pepper. Cook the veggies, stirring occasionally, until they’re nice and tender—this usually takes about 7 to 10 minutes. Once they’re ready, take the skillet off the heat.

Step 2

In a bowl, beat the eggs with a fork until combined. Stir in the mozzarella cheese and the cooked vegetables until everything is mixed well.

Step 3

Put the skillet back on low heat and add the rest of the bacon grease. Pour in the egg mixture, spreading it out evenly. Then transfer the skillet to your preheated oven and bake until the frittata is set and just starting to brown on top, around 20 to 25 minutes. Let it cool for a few minutes before slicing and serving.