I’m currently experimenting with my newly acquired Lodge skillets. I have 3 perfectly good frying pans in three different sizes that work well. But my frying pans are not seasoned cast iron skillets. Yes, there is a difference. And skillets are quite affordable. I almost wish I had started out with them. But onward.
First I purchased the griddle and it makes fantastic crepes and pancakes. I just grease it with ghee or oil and off I go. No scratching, no messy cleanup, no burnt surface to soak for days and remove with elbow grease. It just needs to be cleaned with water and a scrub brush, dried, and then lightly oiled or greased to coat the seasoned surface (sometimes I use mild soap). Here’s a link to caring for cast iron skillets that I found helpful.
Then I decided to buy the 8-inch skillet, not realizing that it was a tad smaller than I had invisioned. Never mind though, I have found infinite uses for it, from making 2 eggs scrambled, to caramelizing a small batch of onions or shallots, or make a small batch of cornbread in it. Finally, I purchased the 10-inch skillet which has a long and short handle on oppposite sides so I can grab it easily. It’s great for slightly larger scrambles, full meals, and larger frittatas.
I had a large bunch of Dino kale that was on the way out so that’s what I used here, but you can use any green you like in this recipe. Quite often I use spinach, chard, or a mix of left-overs greens. If you haven’t cooked in a skillet before, it’s a great way to make a quick and healthy one pan meal. It easily goes between range and oven.
I don’t use a lot of eggs or other additions in my frittata, but feel free to add more stuff to this and possibly a few more eggs. It’s a very flexible recipe. The only thing I would not skip is the caramelized shallots (or use onions). An 8-inch skillet will make a small, high fritatta, or use a 10-inch skillet for a flatter version, or add more stuff to your frittata.
Kale Skillet FrittataI prefer adding less eggs and more other stuff in frittatas but feel free to add more stuff and/or more eggs to this (thanks Joshua). It’s a very flexible recipe. An 8-inch skillet will make a small, high fritatta, or use a 10-inch skillet for a flatter version, or add more stuff to your frittata.
- 1 tablespoon of ghee, unsalted butter or oil
- 6 ounces of shallots, peeled and thinly sliced (or use onions)
- drizzle of honey and pinch of salt (optional)
- 1 large bunch of Dino kale (or other kale)
- 5 ounces of shredded or crumbled cheese (Feta, goat, Swiss, or other)
- 4 large eggs (or up to 8 large eggs for a fluffier frittata)
- 8 or 10-inch seasoned skillet
- salt, nutmeg, and pepper to taste (optional)
- Place the skillet on a medium heat and melt the ghee.
- Preheat your oven to 375°F/190°C.
- Add the shallots to the skillet, and optionally add a drizzle of honey and a pinch or two of salt. Stir the shallots occasionally to brown evenly.
- While the shallots are caramelizing, boil a saucepan of water.
- Tear the kale leaves off the stem and tear the leaves into bite-size pieces.
- Submerge the kale in the boiling water for a few minutes and then remove it from the saucepan and drain in a colander, or just remove the kale from the saucepan with a slotted spoon.
- When the shallots are browned and caramelized (about 10 minutes or so), turn off the heat.
- Blend the eggs, cheese, and kale in a bowl with some salt, pepper, and nutmeg to taste.
- Pour the egg mixture over the shallots.
- Place the skillet in the oven and bake for 10 minutes or so, or until the frittata is firm and slightly browned on top. If you’re using more than 4 eggs, it will take 5 to 10 minutes longer to fully bake.
- Cool and enjoy!