Heart Healthy
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
Print Recipe
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
-
Servings:
6
-
Serving Size :
1 wedge per serving
Ingredients
-
Cooking spray -
4 large eggs -
4 large egg whites -
1/3 cup milk -
1/2 teaspoon oregano -
1/4 teaspoon salt -
1/4 teaspoon pepper -
spinach -
red bell peppers -
3 ounces goat cheese -
2 small green onions
Directions
Tip: Click on step to mark as complete.
-
Lightly spray the slow cooker with cooking spray. -
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. -
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
Calories
Protein
FiberNutrition 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
-
Servings:
6
-
Serving Size :
1 wedge per serving
Ingredients
-
Cooking spray -
4 large eggs -
4 large egg whites -
1/3 cup milk -
1/2 teaspoon oregano -
1/4 teaspoon salt -
1/4 teaspoon pepper -
spinach -
red bell peppers -
3 ounces goat cheese -
2 small green onions
Directions
Tip: Click on step to mark as complete.
-
Lightly spray the slow cooker with cooking spray. -
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. -
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.