Iron-Skillet Succotash Frittata
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We had some of the Iron-Skillet Succotash leftover from last night’s Supper Club, and I had an idea to use up the leftovers – frittata! And since today is Mother’s Day, Dino said he’d make it. Woohoo!! He warmed the succotash up in the cast iron skillet. While it was heating, he whisked 5 eggs together in a bowl and added salt, freshly cracked black pepper, dried marjoram, dried minced garlic and dried minced onion. He poured it over the veggies and stirred until it was about halfway cooked. Then, he popped it under the broiler for a few minutes until the top started to brown, and breakfast was served!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Miss Messy
Looks like my kind of food! Yummy.