Slow Cooker Frittata
by Judy
2 Tablespoons olive oil
5 ounces fresh baby spinach, washed and chopped
1 cup fresh mushrooms, chopped
2 green onions, sliced
1/2 cup diced ham
1/4 cup roasted red pepper (from a jar), chopped
5 ounces crumbled Feta cheese
8 eggs, well-beaten
1/2 teaspoon Greek seasoning
Saute spinach, mushrooms, green onions, and ham in a skillet with the olive oil, just until spinach wilts. Spray interior of the Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker with non-stick cooking spray. Spoon spinach mixture into slow cooker, add red pepper and Feta, then top with beaten eggs. Sprinkle with Greek seasoning. Set cooker to low setting and cook for 2 to 2 1/2 hours, until center no longer looks wet. Makes 4 to 6 servings.
1/4 cup roasted red pepper (from a jar), chopped
5 ounces crumbled Feta cheese
8 eggs, well-beaten
1/2 teaspoon Greek seasoning
Saute spinach, mushrooms, green onions, and ham in a skillet with the olive oil, just until spinach wilts. Spray interior of the Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker with non-stick cooking spray. Spoon spinach mixture into slow cooker, add red pepper and Feta, then top with beaten eggs. Sprinkle with Greek seasoning. Set cooker to low setting and cook for 2 to 2 1/2 hours, until center no longer looks wet. Makes 4 to 6 servings.
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