Food Blog Check out our recipes
Cast Iron Frittata 2mp

Cast Iron Frittata

Written By: Shantel Whitford

Prep Time: 5 minutes

Cook Time: 25 minutes


  • 8 eggs
  • ½ cup milk
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons olive oil divided
  • ½ onion diced
  • 1-pint cherry tomatoes halved
  • ¼ cup basil chopped
  • ½ cup shredded parmesan cheese


Prepare a campfire or charcoal for cooking.

In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.

Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the onion and saute until soft and beginning to brown, 7-10 minutes.

Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid.

Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heatproof gloves or a lid lifter to remove the lid).

Serve with additional cheese and basil if desired and enjoy!

There are so many options to switch this up to your taste. Try adding broccoli, peppers, potatoes, or even some cooked bacon! Enjoy your morning campfire and this warm hearty breakfast!

Cooking cast iron frittata on a grill grate over a bed of embers is ideal because the broad heat profile warms the bottom of the skillet evenly, and embers can be placed on the lid to cook it from the top. This method is as close to an oven as you can get at a campsite.

Since it takes a while for an actual campfire to burn down to usable embers, we tend to opt for hardwood charcoal, especially in the morning. The charcoal fires up quickly when started with a chimney and functions just the same as embers – better because they burn longer.

If you have a cast-iron skillet with a lid or a Dutch oven with a lid, this method is perfect. If you have a cast-iron skillet but no lid, you can tightly cover the top of the skillet with aluminum foil and carefully place a few small charcoals/embers on top.


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

Shopping List:


Do you have a wonderful recipe you want to suggest?

Use the form below to suggest a delicious recipe!