Cast-Iron Skillet Frittata, 4 Delicious Variations
Elevate your breakfast with this versatile frittata! Choose from four incredible variations or get creative with your favorite ingredients for a satisfying, one-pan meal.
Equipment
- Cast-iron skillet (10 inches)
- food processor, or blender
- Mixing bowls
- oven
Ingredients
Frittata Base:
- 336 g extra-firm tofu drained and pressed
- 120 g chickpea flour
- 30 g nutritional yeast
- 8 g garlic powder
- 8 g onion powder
- ½ teaspoon turmeric
- 120 ml plain soy or nondairy creamer
- 60 ml vegetable or canola oil
- Salt and pepper to taste
Frittata Denver Add-ins:
- 1 red bell pepper diced
- 1 green bell pepper diced
- 160 g diced red or yellow onion
- 150 g diced Ham Fauxsage
Frittata Mediterranean Add-ins:
- 8 sun-dried tomatoes chopped
- 12 basil leaves chiffonade
- 15 g minced garlic
Frittata Lorraine Americana Add-ins:
- 50 g imitation bacon bits or Seitan Bacon Crumbles
- 392 g frozen or canned spinach thawed and drained
- 2 tomatoes seeded and diced
Frittata Mexicana Add-ins:
- 110 g soy chorizo or Seitan Chorizo Crumbles
- 32 g diced scallion
- 48 g fresh cilantro leaves chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a food processor or blender, blend all base ingredients until smooth.
- In a separate bowl, mix the chosen add-ins for the frittata and divide them in half.
- Fold one-half of the add-ins into the base mixture.
- Pour the base mixture into a well-oiled (or nonstick sprayed) 10-inch cast-iron skillet.
- Sprinkle the remaining add-ins on top of the mixture.
- Bake uncovered for 45 minutes.
- Let the frittata set for 10 minutes before slicing and serving.
- For Frittata Mexicana, mix all add-ins into the base.
Notes & Wine Advice
Wine Advice:
A light-bodied white wine like Sauvignon Blanc pairs well with the variety of flavors in this frittata.Nutrition values
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 16 g | Fat: 8 g | Sugar: 4 g