A cast iron frittata is a fantastic way to use up leftovers and create a hearty breakfast all in one skillet and without baking – but totally on the cooktop or camp stove while camping! Make it a meat-lovers frittata like this one, and you’re ready for one heck of a meal.

Skillet with beautiful egg frittata with colorful arugula, potatoes and toamtoes on top.

If you’re a sucker for breakfast, you’re going to love this. While camping, it is the most important meal of the day. If you are going to spend all day hiking at elevations, fishing, and exploring – all before building fires and roasting smores you need a hearty, filling breakfast.

Besides, camping recipes are so thoughtful, using up leftovers and making good on what remains from the night before.

What is Cast Iron Frittata

This recipe is one of those recipes, one you can make often on your last day of camping to use up all. the. things.

All-in-one skillet frittata is a perfect way to make a hearty breakfast and use up everything you’ve got leftover in the cooler. This recipe also works at home on a Sunday morning when cleaning out the fridge too.

You can toss any leftover meats and veggies in with a mix of eggs and cheese and cook it all in a hot skillet for a quick and easy breakfast. Plus, that means only one dish to clean up!

Leftover meats in a pan.
No such thing as too much meats!

Ingredients for meat Frittata

Gathering all of your ingredients for the frittata is part of making this one go by quickly and without fail. You need your leftover meats chopped up into bite-sized pieces, potatoes diced into even cubes, leftover veggies chopped up, eggs, and cheese.

And a skillet. Cuz it all needs to cook in something. Toss it all in and work your cooking magic.

Potatoes and meat in the skillet.

How to Make This Easy Frittata Recipe

Begin by preheating your skillet on medium-high heat. When you can feel the heat above the surface, it’s time to add your oil and give it a swirl. 

Combine your ingredients in a large bowl. Whisk the eggs and heavy cream together, and then add the rest of the ingredients. 

Cook the frittata slowly. This is very important so it doesn’t burn. Top with sharp cheddar and let the eggs set for a moment before pushing them around with your rubber spatula. Cover the eggs with aluminum foil for about 10-15 minutes, so they cook through. When the eggs have been set, remove them from heat. You want your eggs to be at an internal temperature of 185 to 190. 

Serve your delicious breakfast with fresh arugula and sliced tomatoes for a great campsite breakfast! 

Whisked eggs poured into the pan.

Girl Carnivore Expert Recipe Tips

Use a well-seasoned cast iron skillet. The flavors from the seasoned skillet will reflect in your dish. A cast iron pan takes a little love, but it gives a lot back when you treat it right. The better used and seasoned it is, the more naturally non-stick it is, making your frittata slide out and free with ease.

This recipe calls for leftover meat – You can use a variety of taco meat, ham, and cooked sausages from recipes throughout the week’s camping trip. As long as the meat equals 1 ½ cup portion, any variety of leftovers will do.

Overhead shot of this colorful skillet with serving utensils on the side.

What to Serve with Leftover Frittata

Sauces are an important factor for flavor when it comes to a vegetable frittata. Use fresh pesto or chimichurri for some extra pizazz. You can also pair the dish with cherry tomatoes, goat cheese toppings, sautéed onions, or fresh spinach. Add the frittata on top of an English muffin for a sandwich of sorts as well! 

Try red peppers, sour cream, and even red pepper flakes for a variety of options.

Leftovers and Reheating

Store your leftover frittata in an airtight container in the fridge or cooler. To reheat, simply place it back on the cast-iron skillet and cook until it is heated through. Be sure to cook low and slow to avoid burning. 

If you are making this dish at home, you can also use an oven-safe pan to reheat ingredients in the oven. Cooking time will vary based on the size of your frittatas and how many ingredients you stuffed inside. If it’s just an individual slice, it can also go in the microwave. 


What Meats Can You Use in an Egg Frittata

The amazing thing about this egg dish is that you can toss pretty much anything into it, and it works perfectly. Use a variety of leftover ground beef from tacos, chopped ham, or some already-cooked maple breakfast sausages. Delicious!
You can also use steak, salmon, crab meat, deli meat, and even leftover chicken. Frittatas are incredibly versatile and can be altered in a million ways to suit your needs. Any option is amazing mixed in with the egg goodness. 

Is there a ratio for the egg filling?

There is a balance to a good frittata. A fluffy egg + hearty meat and, delicious filling + creamy cheese = magic. 
But, it’s all balance. Try to keep it 6 eggs to 1 1/2 cup meat to 2 cups vegetables to 1 cup cheese for an 8-inch skillet. This ratio works for a 10-inch cast iron skillet, but it gets a little thin. At a 12-inch skillet, increase it by another quarter.
You can thank your math teacher later for fractions. We always knew they would be important.

What veggies can I use?

Use tons of potatoes, tomatoes, and scallions for this down-and-dirty campfire meal. But you can mix in a variety of vegetables for a frittata.
Try artichoke hearts, roasted autumn squash, chard, leeks, asparagus, sauteed mushrooms, or beans.
Another wonderful pairing with frittata, fresh pesto, or chimichurri.

What cheese can I use in a frittata?

Pretty much all and any cheese will work in a frittata. But if you want the cheese to melt throughout the frittata, a good melting cheese will go a long way.
Cheddar cheese is hands down the best, or even American or Colby Jack. Sharp hard cheeses will add a ton of flavor as they will retain their shape. Mozzarella is a favorite sprinkled over top and is a creamy topping as well. If you love Monterey Jack or mozzarella cheese, try it out!

Whats the difference between a strata and a Fritatta?

In one word, bread. Yep, that’s the long and short of it. A frittata is whisked eggs in a skillet baked with meat, cheese, and veggies. A strata just has leftover bread tossed in. So, if you have some bread, add a few extra eggs to your ratio and the stale bread, too, for an even heartier breakfast.
Or skip the carbs and keep it as is.

Filled skillet nestled on a tree truck with a camping kettle in the background.

More epic camping recipe ideas

Cooking frittatas can be so much fun. It’s a fantastic way to reduce food waste, especially at the campsite where you want to use everything up. Add beaten eggs, your favorite veggies, some fresh herbs, and a whole ton of cheese to your skillet, and enjoy. Oh, don’t forget your meat! 

From Italian sausage to bits of ham, the frittata is a versatile dish fit for a king. You and your family will love this cast iron skillet frittata recipe! Add the ingredients for this simple frittata to your grocery list before your next trip. The perfect frittata awaits! 

Cast Iron Frittata (with leftovers)

5 from 1 vote
Prep: 15 minutes
Cook: 35 minutes
Resting Time: 5 minutes
Servings: 6
A cast iron skillet filled with frittata on a table in the woods.
This skillet frittata is made with whatever leftover meats you have on hand and made entirly on the cooktop or camp stove for a seriously delicious breakfast.

Recommended Equipment

  • Cast Iron Skillet
  • Camp Stove


  • 1 tbsp Cooking Oil
  • 6 eggs
  • 2 tbsp heavy cream
  • 1 ½ cup leftover meat sliced into bite-sized pieces
  • ¼ cup grape tomatoes sliced
  • 2 Scallions chopped
  • ¼ cup Roasted peppers chopped
  • 1 ½ cup Idaho russet potatoes washed, peeled and cut into ½” cubes
  • 6 oz Cheese
  • Salt and Pepper
  • Fresh arugula and sliced tomatoes for garnish


Preheat the skillet:

  • Preheat your cast-iron skillet over a camp stove to medium-heat, when you can feel the heat evenly radiating from the skillet while safely holding your hand above the surface.
  • Add the oil and swirl to coat the pan.

Combine the Ingredients:

  • In a large bowl, whisk the eggs with the heavy cream.
  • Add the leftover meat, tomatoes, scallions, peppers, and potatoes to the bowl and stir.

Cook the frittata:

  • Cooking the frittata slowly is important over the camp stove.
  • Top with the cheese.
  • Allow the eggs to set a few moments before carefully with a rubber spatula, scraping the eggs from the center of the pan and stirring a bit, and then pushing the eggs in towards the center.
  • Repeat this step a few times around the edges to prevent sticking to the bottom and cooking quickly in one spot.
  • Cover the frittata with foil and allow to cook through, about 10-15 minutes longer, shimmying the pan occasionally and rotating it so that the heat is evenly distributed.
  • The frittata is done when the eggs have set. Wiggle the skillet to test if the eggs have set, or use an instant read thermometer and temp at 185 to 190.
  • Remove from heat.


  • Serve the frittata hot with fresh arugula and sliced tomatoes over top and on plates to really boost the healthy feeling of this campsite breakfast.


A well-seasoned cast-iron pan will go a long way for this recipe. The better used and seasoned it is, the more naturally non-stick it is, making your frittata slide out and free with ease.
This recipe calls for leftover meat – I used a variety of taco meat, ham, and cooked sausages from recipes throughout the week camping trip. As long as the meat equals 1 ½ cup portion, any variety of leftovers will do.


Serving: 1g | Calories: 314kcal | Carbohydrates: 8g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 238mg | Sodium: 359mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg
Course: Breakfast
Cuisine: American, Camping
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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