Surprise! You can make brunch in a slow cooker. This veggie-packed frittata is infused with Mediterranean flavors. Invite your friends over, toss a fresh fruit salad, toast some whole-grain country bread, and you’re ready for an almost effortless get-together.
Slow Cooker Size/Shape: 3- to 4 1/2-quart round (preferred) or oval
Slow Cooking Time: 2 1/2 to 3 hours on low
Serving Size: 1 wedge per serving
- Cooking spray
- 4 large eggs
- 4 large egg whites
- 1/3 cup low-fat milk
- 1/2 teaspoon dried oregano (crumbled) – Add more, if you like, to substitute for salt.
- 1/4 teaspoon pepper
- 10 ounces frozen chopped spinach, thawed, drained, and squeezed until very dry
- 1/2 cup bottled roasted red bell peppers, drained, patted dry, and chopped
- 3 ounces soft goat cheese, crumbled
- 2 small thinly sliced green onions
- Lightly spray the slow cooker with cooking spray.
- In a large bowl, whisk together the eggs, egg whites, milk, oregano, and pepper. Stir in the remaining ingredients. Pour into the slow cooker.
- Cook, covered, on low for 2 1/2 to 3 hours, or until set (the frittata doesn’t jiggle when the slow cooker is gently shaken). Using a wide spatula, gently lift the frittata out of the slow cooker. Transfer to a cutting board. Let stand for 5 minutes before slicing.
Source: American Heart Association, heart.org
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