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. E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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! 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. Pro Tips: Chicken Parmesan One of our favorite things about learning a new recipe is adding a few techniques to our toolkit. For our first-ever Recipe of the Month, we talk to Chef Kris Stubblefield for his expert tips. Tips for Making Bread in Cast Iron If you've ever wanted to try your hand at making bread in cast iron, you're in luck! How to Make a Cast Iron Skillet Pizza Nothing cooks pizza like cast iron, and the skillet pizza craze is far from over. Our Top Tips for Decorating a Fluted Cake Our Fluted Cake Pan is a much-loved piece that bakes desserts that are perfect for decorating. Check out some of our favorite techniques! How to Roast Veggies Done right, fresh vegetables can steal the show. How to Make Popcorn in a Wok When it comes to late-night snacks, stovetop popcorn is one of our favorites. Our go-to tool for the job? A cast iron wok with a lid. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Get $10 off any $50+ order!* While you're shopping, become a Pan Fan today and sign up for our newsletter! *Coupon code will be sent to your email after you sign up for our newsletter! New sign ups only. Sign Up By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Please try again.
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. E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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! 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. Pro Tips: Chicken Parmesan One of our favorite things about learning a new recipe is adding a few techniques to our toolkit. For our first-ever Recipe of the Month, we talk to Chef Kris Stubblefield for his expert tips. Tips for Making Bread in Cast Iron If you've ever wanted to try your hand at making bread in cast iron, you're in luck! How to Make a Cast Iron Skillet Pizza Nothing cooks pizza like cast iron, and the skillet pizza craze is far from over. Our Top Tips for Decorating a Fluted Cake Our Fluted Cake Pan is a much-loved piece that bakes desserts that are perfect for decorating. Check out some of our favorite techniques! How to Roast Veggies Done right, fresh vegetables can steal the show. How to Make Popcorn in a Wok When it comes to late-night snacks, stovetop popcorn is one of our favorites. Our go-to tool for the job? A cast iron wok with a lid. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!
