Use ONE Cast Iron Pan To Make Any Of These Delicious Vegetarian Meals! (Plus A Dessert!)

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I love my cast iron pan. Ever since I found out just how bad those other conventional non-stick pans are, I’ve switched them all out for a cast iron set. So when I heard I can make whole meals just using ONE cast iron pan, I knew I had to give it a try. Here are some of my favorite cast iron pan recipes, and I’m sure they’ll be your favorites too!

Cast Iron Recipes

Mushroom – Asparagus Frittata

Frittatas are great. They can be eaten at any time of the day, and can be made with almost anything! This is one of my favorite combos, but feel free to use your own favorite veggies!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/4 medium organic red onion, thinly sliced
  • 1 organic garlic clove, minced
  • 2 cups thinly sliced organic white button, cremini, or baby bella mushrooms (from about 8 ounces of mushrooms)
  • 1 bunch of organic asparagus (about 10 spears), cut into 1 1/2-inch pieces
  • 1 tablespoon fresh thyme leaves
  • 6 large free range organic eggs
  • 1/2 cup of goat feta cheese, cubed
  • Himalayan pink salt and pepper

Directions

Preheat your oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Then, add the onions, and cook until they’re translucent, it takes about 5 minutes. Add the garlic and mushroom slices, and cook until soft, another 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.    

While the veggies are cooking, whisk the eggs, then add the cubed feta. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.

Vegetable Paella With Chickpeas

Paella is a dish from Spain that is usually made with seafood. This vegetarian version however is just as hearty and has all of the Spanish flare of the dish it’s based on!

Ingredients

  • 1 cup of organic short-grain brown rice
  • Hefty pinch saffron (about 8 strands)
  • 6 cups of organic vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 large organic  yellow onion, diced
  • 4 organic  garlic cloves, thinly sliced
  • 1 organic  red bell pepper, sliced
  • 1 organic yellow bell pepper, sliced
  • 3/4 cup organic  crushed tomatoes, fresh or canned
  • 2 tablespoons organic  tomato paste
  • 1/2 tablespoon hot paprika
  • 1 cup organic green beans, trimmed and halved
  • 3 organic artichoke hearts, sliced (fresh, or frozen)
  • 1 cup organic cooked chickpeas
  • 1/4 cup organic peas, fresh or frozen
  • 1/4 cup organic chopped parsley, for garnish (optional)
  • Himalayan pink salt and pepper

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