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
Greek Frittata with Spinach Goat Cheese and Roasted Red Bell Peppers
Calories121 Per Serving
Protein11g Per Serving
Fiber2g Per Serving
|Total Fat||6.5 g|
|Saturated Fat||3.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||2 g|
2 lean meat
4 large eggs
4 large egg whites
1/3 cup low-fat milk
1/2 teaspoon dried oregano (crumbled)
1/4 teaspoon 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, salt, 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.
Cooking Tip: Don’t be alarmed by the liquid in the slow cooker when the frittata is done—and don’t drain it off. By letting it stand, you give the liquid time to absorb into the frittata, preserving its moisture and flavor.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.