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Recipe of the Month

Pro Tips: Goat Cheese Frittata

By: Lodge Cast Iron / March 30, 2023

For our April Recipe of the Month, we’re bringing our community together to cook a simple breakfast staple that you’ll keep on repeat—trust us. It all starts with a brunch- or dinner-worthy, skillet-sized Goat Cheese Frittata, which you can make in a classic 10.25 Inch Cast Iron Skillet. We also turned that recipe into a meal-prep-friendly pile of Mini Goat Cheese Frittatas, using our Cast Iron Muffin Pan. Check out Chef Kris Stubblefield’s pro tips and cook your way through both recipes—just promise you’ll save us a plate.

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Eggs for Frittatas

Pro Tip 1

How to crack eggs without the shell bits

A lot of us learned to crack eggs on the side of a bowl or pan, but cracking eggs on a flat surface like a countertop helps the shell from shattering into small pieces that inevitably make their way into your frittata. Plus, breaking on the edge of the bowl tends to send those shell pieces into the egg itself. A flat-surface egg crack means no more fishing around for fragments!

Pro Tip 2

How to roast peppers at home

Here’s the great thing about frittatas: you can definitely mix things up (just check out our frittata builder for inspiration). Our recipes call for fresh red bell pepper or Mezzetta Roasted Red Bell Peppers. If you’d like to roast your own peppers at home and have a gas range, light a burner to medium heat and place the whole pepper directly on the flame using tongs. Roast for 3-5 minutes, turning the pepper to get every side blackened evenly. Next, place the pepper in a covered bowl and let it sweat for 15 minutes. The skin should peel off easily by hand. Devein and slice the peppers and add to the recipe.


Pro Tip 3

How to avoid sticking (hint, it’s the seasoning)

There are a lot of great ways to keep food from sticking to a cast iron skillet—you can find some of our favorites here—but in the end, it’s all about that seasoning. Taking care of your skillet between frittata flips and pancake sizzles will make for a frittata that doesn’t stick and has a beautiful, naturally crispy exterior.

Pro Tip 4

How to keep your cool during a cheese crumble

This one’s a game-changer. Crumbling goat cheese can be a chore—and a pretty messy one at that. Instead of battling that soft stuff, put the cheese in the freezer 10 or so minutes before you need to crumble. Use the tines of a fork to scrape the cheese out of its package. It’ll crumble much easier!

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Pro Tip 5

How to get the perfect frittata texture

There are a few things to consider when making a smooth frittata. First, using too much cream or milk will mute the flavor of the eggs and could lead to a rubbery frittata in the long run. When whisking the eggs, incorporate as much air into the mixture as possible to keep your frittata nice and fluffy. If you’re checking the doneness of your frittata, you don’t want to see any jiggle. If that frittata center has a wiggle, send it back in the oven. 

Pro Tip 6

How to serve and reheat frittata

Cold eggs can be… well, tough stuff. For the skillet-sized version of our Recipe of the Month, serve directly from the skillet to keep the entire dish warmer, longer. Plus, it looks great! For the mini frittatas, feel free to refrigerate them covered and reheat for about a minute in the microwave for a warm (but never rubbery) dish.

Let's cook!

Put our pro tips and helpful tricks to work in your kitchen.

Contributed By: Lodge Cast Iron

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