Frittata is good warm or at room temperature, making it perfect for packed lunches. Mini frittatas, baked in metal or silicone molds, are cute, making them perfect for bento boxes.

Sun Oven Broccoli Mini Frittata


6 slices bacon

1 cup broccoli, steamed and chopped

8 eggs

1/2 freshly grated Parmesan cheese

salt and pepper to taste


Set Sun Oven out to preheat.

Arrange the bacon on a rack placed over a rimmed baking sheet. Cook it in the Sun Oven until crispy, about 30 to 45 minutes. Remove from Sun Oven. When cool enough to handle break the strips into pieces.

Spray 8 baking molds with cooking spray (or use the pan droppings from the bacon for extra bacon flavor). Divided the bacon pieces evenly among the molds.

Beat the eggs in a bowl. Stir in the broccoli and cheese. Season to taste with salt and pepper. Set the molds on a baking sheet and fill with the egg mixture.

Bake in the Sun Oven until set, 25 to 30 minutes. Cool in molds for 5 minutes. Run a knife around the edges and carefully remove frittatas from the molds. Serve warm or at room temperature

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