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.
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?
Electric Skillet Vegetable and Goat Cheese Frittata
- 1 tbsp. olive oil
- ¼ cup red bell pepper - chopped
- ¼ cup mushrooms - sliced
- ¼ cup onion - chopped
- ½ cup spinach - chopped
- 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.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Another tasty recipe you might enjoy:
I love how healthy and easy this is! Great way to change up egg night in my house!
It’s easy and a great way to use up veggies! Thanks Terri.
This makes a great breakfast-for-dinner meal! Love the addition of creamy goat cheese.
For sure Elaine, Thank you!