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Southwestern Frittata in a cast iron skillet

Southwestern Frittata

This is an easy, quick, yet flavorful weeknight dinner, or hearty brunch. I use a 12 inch cast iron skillet and 10 eggs are perfect for covering the vegetable mixture, but if you use a smaller 10 inch cast iron skillet, you will likely only need 8 eggs.
Course Breakfast, Brunch, Easy Weeknight Dinner, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Author With Two Spoons


  • 1 Tablespoon olive oil
  • 1 cup red pepper diced (approximately 1 red pepper)
  • 1 cup green onion sliced thin (approximately 1 bunch of green onion)
  • 4 ounce can green chiles
  • 20 ounces shredded hashbrown potatoes fresh or thawed
  • 10 eggs see note above if not using a 12 inch skillet
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup cheddar jack cheese shredded
  • cilantro chopped for garnish
  • salsa for garnish
  • sour cream for garnish


  1. Preheat oven to 400°F.
  2. Heat olive oil in cast iron skillet (or other nonstick, oven safe skillet) over medium high heat.
  3. Add red pepper, green onions, green chiles and hashbrown potatoes to skillet and sauté for 5 minutes or until red pepper is soft.
  4. In a medium bowl, whisk eggs, salt, pepper and red pepper flakes.
  5. Pour egg mixture over vegetable mixture in cast iron skillet.
  6. Sprinkle cheese over the top of the egg mixture.
  7. Place frittata into oven and bake for 12-15 minutes until center set.
  8. Broil for 1-2 minutes to get a bubbly, browned top.
  9. Remove from oven and allow to cool for 5 minutes.
  10. Slice and garnish with cilantro, salsa and sour cream.
  11. Serve and enjoy!