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Greek Frittata with Spinach Goat Cheese and Roasted Red Bell Peppers

Greek Frittata with Spinach, Goat Cheese, and Roasted Red Bell Peppers
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Greek Frittata with Spinach Goat Cheese and Roasted Red Bell Peppers

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


Ingredients

Servings  6   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)
  • 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

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray.
  2. 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.
  3. 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.

Nutrition Facts

Greek Frittata with Spinach Goat Cheese and Roasted Red Bell Peppers
CaloriesCalories
121 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 121
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
Cholesterol 131 mg
Sodium 286 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 2 g
Protein 11 g

Dietary Exchanges
2 lean meat

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.

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


Nutrition Facts

Greek Frittata with Spinach Goat Cheese and Roasted Red Bell Peppers
CaloriesCalories
121 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
2g Per Serving
×
Calories 121
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
Cholesterol 131 mg
Sodium 286 mg
Total Carbohydrate 4 g
Dietary Fiber 2 g
Sugars 2 g
Protein 11 g

Dietary Exchanges
2 lean meat

Ingredients

Servings  6   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)
  • 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

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray.
  2. 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.
  3. 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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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