Cast iron is always a kitchen go-to for me. I can cook breakfast, lunch, dinner, and dessert in it. I can’t think of many other options I can count on for cooking both eggs and pie—not to mention I can use it with a stove or campfire. It’s an heirloom piece that can last a lifetime. And, it actually gets better with use—it’s not often you find cookware that does that.
One of my favorite weekend routines is picking up some fresh ingredients at the local farmers market in the morning and then using them to cook up something fun and tasty in my skillet in the afternoon.
To get some new inspiration for cast-iron cooking, we spoke with the cast-iron specialists at FINEX, who handcraft their cookware right in Portland, Oregon.
Here’s their recipe for cooking up their Delicata Frittata:
10-12 slices oven-roasted delicata squash, ¼” thick
7 large eggs
½ cup milk
1 leek, trimmed and thinly sliced
2 garlic cloves, minced
2½ cup spinach
1 red bell pepper, thinly sliced
¼ tbsp black pepper, freshly ground
¼ tbsp Jacobsen Pure Kosher Sea Salt
¾ cup grated Romano and 1-year-aged cheddar cheese, 50/50 mix
Fresh parsley, for garnish when removed from the oven
In a medium bowl, whisk the eggs and milk together, then mix in salt and pepper.
Pre-heat your oven to 350 degrees F.
In a 12″ FINEX Cast Iron Skillet, heat olive oil and sauté leek, garlic, and red bell pepper. Reduce heat and add spinach to wilt in the final 1-2 minutes.
Pour egg mixture and half of your squash slices into vegetable sauté and let set for 1 minute before stirring gently. Then set remaining squash slices into top of mixture.
Top with grated cheese and place in oven to bake at 350 degrees for 15-20 minutes.
Let rest 10 minutes before slicing and serving in your FINEX skillet.
Enjoy your creation!