This slow cooker frittata is a great breakfast. I mix my own Italian seasoning, but you can use store-bought as well. This is a vegetarian frittata but feel free to add sausage as well.
Ingredients
- cooking spray
- 1 teaspoon ghee (clarified butter)
- ½ (8 ounce) package mushrooms, sliced
- ¼ cup chopped fresh spinach
- ¼ cup sliced cherry tomatoes
- 2 medium green onions, sliced
- salt and ground black pepper to taste
- 6 large eggs
- ½ cup shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
Directions
Step 1
Spray a slow cooker generously with cooking spray.
Step 2
Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
Step 3
Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
Step 4
Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
Cook’s Notes:
Feel free to use butter instead of ghee. Any type of shredded cheese works.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 129 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat4g | 21% |
Cholesterol199mg | 66% |
Sodium145mg | 6% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein10g | |
Vitamin C5mg | 25% |
Calcium119mg | 9% |
Iron2mg | 8% |
Potassium189mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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