Greek Frittata with Spinach, Goat Cheese, and Roasted Red Bell Peppers
From the American Heart Association....
Serves 6; 1 wedge per serving
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
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.
4 large eggs
4 large egg whites
1/3 cup low-fat milk
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach, thawed, drained, and squeezed until very dry
1/2 cup bottled roasted red bell peppers, drained, patted dry, and chopped
3 ounces soft goat cheese, crumbled
2 small green onions, thinly sliced
1. Lightly spray the slow cooker with cooking spray.
2. 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.
3. 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.
Cook’s 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.
Total Fat6.5 g
Saturated Fat3.0 g
Trans Fat0.0 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat2.0 g
2 lean meat
This recipe is reprinted with permission from Healthy Slow Cooker, 2nd Edition. Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.