Cast Iron FrittataWith the Perfect Egg


The sous vide method transforms a weekend brunch basic into something utterly luxurious.



8 large eggs
¼ C red pepper, diced small
¼ C red onion, diced small
2 tsp garlic powder
1 Tbsp unsalted butter
½ C baby potatoes, halved
1 Tbsp parsley, chopped, plus extra for garnishing
1 1/2 tsp and 1 tsp salt, divided
½ tsp and ¼ tsp ground pepper, divided
½ Tbsp olive oil



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Large mixing bowl
  • Knife
  • Six-inch cast iron skillet
  • Aluminum foil
  • Toothpick


Prepping time: 20 minutes / Cooking time: 25–30 minutes (excludes sous vide cooking time)


4 servings


For the Frittata:

  1. In a mixing bowl, add four eggs, red pepper, red onion, garlic powder, 1½ teaspoons salt, and ½ teaspoon pepper and mix. Transfer mixture to a sous vide pouch, add the butter, and seal. Cook at 147.2°F (64°C) for 45 minutes. After cooking, agitate the bag with egg mixture to prevent coagulation and achieve pasteurization.
  2. Lay potatoes flat in a single layer in a sous vide bag and add 1 teaspoon salt, ¼ teaspoon pepper, and olive oil. Seal and cook at 181.4°F (83°C) for 90 minutes.
  3. Once cooked, pour the egg mixture and potatoes into a large mixing bowl and add chopped parsley. Transfer contents into the greased cast iron skillet. Cover with aluminum foil and bake in oven at 375°F for 20–25 minutes. You may wish to remove the foil for the final 10 minutes of baking for a browned surface. A toothpick inserted into the center of the frittata should come out clean once it is cooked all the way through.

For the Perfect Egg:

  1. Cook four eggs at 145.7°F (63.2°C) for 60 minutes. Remove from the water bath and set aside until ready for service.

To Serve:

After removing the cast iron frittata from the oven, crack open the poached eggs on top, garnish with additional chopped parsley, and serve.

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