Summer Vegetable Frittata for Electric Skillet

A nice tasty vegetarian meal.

  • 6 eggs, beaten
  • 4oz (110g) feta cheese, crumbled, divided
  • 5oz to 6oz (140-170g) bag baby spinach, chopped
  • 2 tablespoons chopped fresh basil
  • 1 cup coarsely chopped red pepper
  • 3 slices bacon, finely chopped
  • 2 cups coarsely chopped zucchini
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Cooking Procedure:

  1. Whisk eggs, basil, parsley, salt and pepper in medium bowl. Stir in half of the cheese and stand aside.
  2. Heat 11″ or 12″ Electric Skillet to 225°F (105°C).
  3. Add oil and bacon; cook until edges begin to crisp, turning frequently.
  4. Add red pepper and zucchini; cook for about 5 minutes, or until tender, stirring occasionally.
  5. Add spinach; cook covered, until just wilting, up to 2 minutes. Uncover.
  6. Stir in egg mixture, mixing evenly with vegetables.
  7. Cook, until sides set, about 6 to 8 minutes, keeping sides from sticking with spatula.
  8. Sprinkle with remaining feta cheese.
  9. Cook, covered, until set, about 7 to 9 minutes.

Makes 6 servings

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