In last week’s blog about the importance of iron, it was mentioned that one of the ways to get iron in our diet was using cast iron cookware. Personally, I believe that everyone should own at least one heavy, good quality cast iron skillet. A cast iron skillet is an oven-proof, naturally nonstick tool that will actually last you a lifetime and could be also be one of the most used items in your kitchen.
Aside from helping with iron levels, a cast iron pan is free of toxins such as PFOA (perfluorooctanoic acid) and PTFE (polytetrafluoroethylene), which can be a worry with many nonstick options.
A favorite quick dinner meal is a frittata, using my cast iron skillet. A frittata is similar to an omelette, but it’s usually thicker and more dense, which makes a cast iron skillet a perfect tool to make this delicious dish. The great thing about this recipe is how versatile it is. Don’t like mushrooms? Use peppers!
2 tsp extra-virgin olive oil
3 cups cremini mushrooms, sliced
2 cups shiitake or oyster mushrooms, sliced
2 leeks, white and light green parts, thinly sliced
7 large free-range eggs
3/4 cup Swiss or Gruyère cheese, grated
1/3 cup organic milk
2 Tbsp fresh thyme
Salt and pepper, to taste
Heat oil in a 10″ to 12″ cast iron skillet over medium heat. Cook the mushrooms and leeks until softened, about 6 minutes. In a bowl, lightly beat eggs and combine with cheese, milk, thyme, and salt and pepper to taste.
Pour the egg mixture into the skillet with mushrooms and leeks; cook for 8 to 10 minutes, or until sides are firm but top is still slightly runny.
Place the skillet in a preheated oven and broil about 5″ from the heat, until golden and eggs are no longer runny (about 1 to 2 minutes). Run a thin knife along the edges of the skillet to loosen the frittata, slide onto a plate, slice, and ENJOY!
Photo from here, with thanks.