Best Slow Cooker Spinach And Mozzarella Frittata Recipes

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

Ingredients

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

Ingredients

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