Wednesday, November 12, 2014

Slow Cooker Frittata

I'm always looking for an easy, healthy, and TASTY dish for brunch! This slow cooker frittata fills the bill. Perfect with a blueberry muffin and fruit cup.

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.

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