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Dinner Tonight: Cast Iron Frittata
Paula Gallagher on
In last week's blog about the importance of iron, it was mentioned that one of the ways to get iron in our diet was using cast iron cookware. Personally, I believe that everyone should own at least one heavy, good quality cast iron skillet. A cast iron skillet is an oven-proof, naturally nonstick tool that will actually last you a lifetime and could be also be one of the most used items in your kitchen.
Aside from helping with iron levels, a cast iron pan is free of toxins such as PFOA (perfluorooctanoic acid) and PTFE (polytetrafluoroethylene), which can be a worry with many nonstick options.
A favorite quick dinner meal is a frittata, using my cast iron skillet. A frittata is similar to an omelette, but it's usually thicker and more dense, which makes a cast iron skillet a perfect tool to make this delicious dish. The great thing about this recipe is how versatile it is. Don't like mushrooms? Use peppers!
2 tsp extra-virgin olive oil
3 cups cremini mushrooms, sliced
2 cups shiitake or oyster mushrooms, sliced
2 leeks, white and light green parts, thinly sliced
7 large free-range eggs
3/4 cup Swiss or Gruyère cheese, grated
1/3 cup organic milk
2 Tbsp fresh thyme
Salt and pepper, to taste
Heat oil in a 10" to 12" cast iron skillet over medium heat. Cook the mushrooms and leeks until softened, about 6 minutes. In a bowl, lightly beat eggs and combine with cheese, milk, thyme, and salt and pepper to taste.
Pour the egg mixture into the skillet with mushrooms and leeks; cook for 8 to 10 minutes, or until sides are firm but top is still slightly runny.
Place the skillet in a preheated oven and broil about 5" from the heat, until golden and eggs are no longer runny (about 1 to 2 minutes). Run a thin knife along the edges of the skillet to loosen the frittata, slide onto a plate, slice, and ENJOY!
Photo from here, with thanks.
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