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This one-pan brunch incorporates healthy seasonal vegetables into an herbed egg base for a fabulous summer frittata that can go right to the table. The feta cheese and bacon give it sensational flavor — perfect for company or just a “Good Morning Saturday” breakfast.

Summer Vegetable Frittata for 16-inch Electric Skillet

Print Recipe
  • 1 teaspoon olive oil
  • 5 slices bacon, finely chopped
  • 12 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • Seasoning mix*, to taste, if desired
  • 2 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 large red bell pepper, chopped (about 1 1/2 cups)
  • 1 large zucchini, chopped (about 2 1/2 cups)
  • 1 (5- to 6-ounce) bag baby spinach, chopped
  • 6 ounces feta cheese, crumbled, divided

Heat Presto® 16-inch Electric Skillet at 250°. Add oil and bacon; cook until bacon begins to crisp, stirring frequently.

In a medium bowl, whisk eggs, salt, pepper and seasoning mix, if desired. Stir in basil and parsley; set aside.

Add red pepper and zucchini to bacon in skillet; cook at 225° until crisp tender, about 5 minutes, stirring occasionally. Add spinach; cook, covered, just until wilted, about 2 minutes. Uncover and stir mixture. Sprinkle half of the cheese over the vegetable mixture. Stir in eggs, distributing evenly with vegetables and cheese. Cook, until sides set, about 7 minutes, occasionally loosening sides with spatula and allowing uncooked egg to run under edge. Sprinkle with remaining cheese. Cook, covered, until set, about 9 minutes.

Makes 12 servings

*Such as Chef Kevin Belton’s "Big Kevin" Bayou Blend Seasoning, available at the New Orleans School of Cooking General Store.

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