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 Frittata
- 10-inch seasoned skillet
- 1 tablespoon oil coconut, unsalted butter, or ghee
- 6 ounces shallots, peeled and sliced or one small yellow onion, trimmed and diced
- 1 large bunch of Dino kale destemmed and chopped into pieces
- 7 ounces shredded or crumbled cheese Feta, Goat, Swiss or other
- 4 large eggs or up to 8 for a fluffier frittata
- salt and pepper to taste
- Place the skillet on a medium heat and add the oil.
- Preheat your oven to 375°F/190°C.
- Add the shallots to the skillet.
- After a few minutes, add the kale to the skillet. Stir the shallots and kale occasionally to cook evenly. Cook a few mintues or enough to soften the kale.
- Blend the eggs and cheese together in a bowl and add some pepper and any other seasonings you like.
- Turn the heat off the skillet and pour the egg and cheese mixture in the skillet. Blend all the skillet ingredients together.
- Place the skillet in the oven and bake for 12 minutes, 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.