You Say Frittata, and I Say....Frittata

Cast iron pans are my absolute favorite for most daily cooking projects, except baking eggs.  Not only do they stick like crazy, but they can take on a weird flavor from the iron pan.  I haven't figured out a tried-and-true method for preventing the eggs from sticking when making a dish like this, but I have learned that the more flavor-y ingredients you add, the less iron taste leeches into the dish.

Frittatas are incredibly versatile, so finding flavorful ingredients to mask off-tastes is super easy.  Bacon, of course, is a no-brainer.  Diced ham is a close 2nd.  The more veggies you pile in, the better.  The eggs just serve to "glue" it all together.

Here's our favorite version, the one I make the most; below are some additional suggestions.  This makes a giant skillet's worth of frittata that you slice up and wrap individually for daily breakfast throughout the week.

Generous amount of butter, ghee, or oil
4 whole eggs, beaten
4 egg whites
6 slices bacon, pre-cooked and crumbled
1/2 sweet onion, like Vidalia, chopped and pre-sauteed
2 handfuls of fresh spinach
Small bunch of asparagus, chopped in 1/2-1" pieces
S/P

Make it all in one pan like this:  Preheat oven to 350.  Saute your onions in the cast iron pan in the butter or olive oil til softened.  Remove to a bowl and set aside.  Turn pan down a bit, and add bacon.  Cook bacon til very crispy.  While bacon is cooking, beat eggs/egg whites together, and chop the asparagus (or whatever veggies you're using).  Remove bacon from pan onto a paper towel and allow to cool a bit before crumbling.  Turn heat off, leave bacon drippings/fat, and add beaten eggs.  Sprinkle all remaining ingredients evenly around the skillet and use a fork to submerge as much as possible into the eggs.  Toss the whole thing in the oven for 25-30 minutes - watch carefully for the edges over-browning.  Check the center toward the end of baking time to ensure it's cooking evenly - the eggs should be firmed up.
This could also be baked in a casserole dish instead of the cast iron pan.  Adjust heat/time settings accordingly for glass.


Variations:
Diced ham, chopped broccoli
Crumbled sausage, chopped cauliflower, pre-steamed kale
Italian sausage, mushrooms, sliced olives, onion
Avocado, cilantro, green onion, spinach