A few months ago for my birthday my brother got me a 10-inch Staub cast iron skillet, which looks so sleek with its dark cast iron interior and French red enamel exterior.
But I actually never got around to using it until this weekend, when I decided to make a frittata inspired by a delicious cast iron skillet frittata I ate for brunch at Tasty N Adler in Portland. The thing about this frittata, other than it’s served rustically in the cast iron skillet, is the use of fontina cheese for that creamy and oozy texture.
The frittata I had at Tasty N Adler was made with escarole, so I went the same route but pumped up the salt level with the addition of prosciutto that I just happen to have in the refrigerator. That’s the nice thing about a frittata; you can pretty much add whatever you want or whatever you have in your refrigerator.
Now that I’ve broken in my Staub cast iron skillet, I plan to make more frittatas and other things, helping season my skillet even more. Enjoy!
Escarole Prosciutto Cast Iron Skillet Frittata
Makes four servings
1/2 bunch escarole, chopped (about 2-3 cups)
1/4 cup milk
4 oz fontina cheese, grated
2 oz prosciutto (reserve some for garnish)
1 T extra virgin olive oil
chives, smoked paprika (pimenton) and croutons for garnish
salt for seasoning
Preheat oven to 375 degrees
Rinse your escarole and then drain and set aside.
Grate your cheese but leave a few tiny cubes for later.
In a medium bowl, whisk the eggs with milk and grated cheese and season with about a 1/2 teaspoon of salt.
Add olive oil to your cast iron skillet over medium high heat. When pan is warm, add escarole and season with a pinch of salt. Cook for 3 to 4 minutes until the moisture from the escarole evaporates. It’s ok if the escarole chars about (that’s more flavor). Add prosciutto to the pan (you can just rip them into bite size pieces) and quickly cook. You might need to add a bit more oil depending on the pan. Then pour egg mixture into the pan, let cook for about two to three minutes. Tip: With a spatula, push down the edges of the frittata to make sure the egg cooks evenly.
Add the chunks of fontina you set aside earlier, scattering them throughout the top. Then place in oven and cook until egg puffs up and the frittata is done. The time it takes to cook depends on your pan and the thickness of your frittata. Mine took about 10 minutes in a 10-inch skillet with eight eggs. Check your frittata with a knife about two minutes before you think it should be done. You want the egg to be creamy and set, but not watery or not dry and spongey.
When done, you can serve in the skillet and garnish with sprinkling of pimenton and finely chopped chives. I also stud a few croutons, inspired by Tasty N Alder’s addition of biscuit bites to the frittata. Serve immediately.
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