Electric Skillet Vegetable and Goat Cheese Frittata

This electric skillet frittata really has it all: health, convenience, and a touch of luxury. This colorful vegetarian dish has a light and airy texture as its base, with a slightly toasted crisp on top and on the edges. Then, you will discover surprising pockets of creamy goat cheese scattered throughout to truly enhance the richness of this dish.

As delicious as this all sounds, electric skillet eggs basically take zero skill in the kitchen to produce and ingredients you can probably already find in your fridge.

Electric Skillet Vegetable and Goat Cheese Frittata on a pie server and in a cast iron pan.
A piece of Electric Skillet Vegetable and Goat Cheese Frittata on a pie server.

Electric Skillet Vegetable and Goat Cheese Frittata

Joss D
This electric skillet frittata really has it all: health, convenience, and a touch of luxury.
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American, Italian
Servings 2
Calories 353 kcal


  • 1 tbsp. olive oil
  • ¼ cup red bell pepperchopped
  • ¼ cup mushroomssliced
  • ¼ cup onionchopped
  • ½ cup spinachchopped
  • 4 eggs
  • 4 tbsp. goat cheese
  • Salt and pepper


  • Heat electric skillet to 375ºF.
  • Add 1 tbsp. of olive oil. Sauté the peppers, mushrooms and onions until tender (around 4 minutes). Add the spinach and sauté for 1 more minute. Turn off the electric skillet.
  • In a bowl, beat the eggs. Add the sautéed vegetables, salt and pepper.
  • Grease a small cast iron pan and pour the egg mixture in.
  • Add the goat cheese in chunks, scattered throughout the pan.
  • Clean the electric skillet and bring it to 375ºF again.
  • Place a small baking rack inside electric skillet (to use like an oven). Place the cast iron pan on top of the baking rack, cover the skillet with the lid and bake for 30 minutes, or until cooked through.
  • Cool for a few minutes and serve.


Electric Skillet
Small cast iron pan (6")
Small baking rack


Calories: 353kcalCarbohydrates: 4gProtein: 18gFat: 30gSaturated Fat: 9gCholesterol: 341mgSodium: 242mgPotassium: 270mgFiber: 1gSugar: 2gVitamin A: 2067IUVitamin C: 27mgCalcium: 98mgIron: 2mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

You can watch the eggs bubble as they cook. Once they start puffing up, you know your frittata is done. Just like a pizza, a frittata is best-served when well-rested. So allow it to cool a little before slicing. Once you have mastered this meal, you’ll realize just about anything can go into a frittata. I especially like it to absorb my leftover vegetables and cheese.

It is such a versatile dish. Have it for breakfast with a slice of sour-dough toast and a pot of coffee. Or for brunch, serve this on top of an arugula salad and pair it with your favorite turkey sausage.

For a complete meal you can take to work, slice the finished frittata and separate the pieces into meal-prep containers. This way, you can have healthy, delicious and portable meals for 1-2 days after preparation. Just chuck them in the microwave!

To expand on the theme of convenience, this dish can be partially prepared beforehand. You can chop and sauté the vegetables ahead of time. These can be stored in an air-tight container for 1-2 days. Once you’re ready for a fresh frittata, all you need to do is add in the eggs.

Allow the simplicity and versatility of this dish to unleash your creativity. How would you personalize your frittata?

Another tasty recipe you might enjoy:

Electric Skillet Biscuits

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