Best Slow Cooker Spinach And Mozzarella Frittata Recipes

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SLOW COOKER FRITTATA



Slow Cooker Frittata image

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.

Provided by KNOEL1414

Time 1h20m

Yield 6

Number Of Ingredients 12

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

Steps:

  • Spray a slow cooker generously with cooking spray.
  • 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.
  • Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
  • Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 2.3 g, Cholesterol 198.5 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.2 g, Sodium 145.4 mg, Sugar 0.9 g

SLOW-COOKER FRITTATA PROVENCAL



Slow-Cooker Frittata Provencal image

This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Steps:

  • Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.

Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 338mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

SPINACH FRITTATA



Spinach Frittata image

This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.

Provided by Stephanie Lynn

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup red bell pepper, cut into thin matchsticks
½ cup chopped onion
3 eggs
½ cup milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped cooked ham
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
  • Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
  • Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g

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