Cast Iron Frittata | Sous-Vide Magazine

Ingredients

Ingredients:

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

Overview

Equipment

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

Timing

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

Servings

4 servings

Directions

For the Frittata:

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.
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.
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.