Yes, Virginia, you can make a frittata in your crockpot. Surprise! This healthy, colorful spinach frittata gets an extra punch of flavor from basil, fresh tomatoes, and Parmesan cheese. It is perfect for those hot summer days when you don’t want to heat up the kitchen. This is a great choice for those on low-carb diets, and it couldn’t be easier to make. Great for breakfast, lunch, brunch, or dinner.
Take a tip from me and add about 1/2 teaspoon of dry mustard powder and 1/4 teaspoon of onion powder to perk up up the eggs. This tip works for pretty much any frittata or onion. You’ll be surprised at the difference it makes. You might also want to experiment using different vegetables, such as sweet red bell peppers, zucchini, or whatever sounds good. Toss in some leftovers!
Spinach Frittata Recipe
Recipe Contributed By: Shirley Unternahrer, Wayland, Iowa
Preparation Time: 15 minutes
Cooking Time: 1-1/2 to 2 hours
Ideal slow-cooker size: 5-quart
1/2 teaspoon salt
1/2 teaspoon dried basil
Fresh ground pepper, to taste
3 cups chopped fresh spinach, stems removed
1/2 cup chopped tomato, liquid drained off
1/3 cup freshly grated Parmesan Cheese
Whisk eggs well in mixing bowl. Whisk in salt, basil, and pepper.
Gently stir in spinach, tomato, and Parmesan.
Pour into lightly greased slow cooker.
Cover and cook on High for 1 to 2 hours, until middle is set.
Yield: 4 to 6 servings
Good go-alongs with this recipe: Biscuits or hash brown potatoes.
Recipe Source: “Fix-It and Forget-It Slow Cooker Magic: 550 Amazing Everyday Recipes” by Phyllis Good (Skyhorse Publishing, Inc.)
Reprinted with express written permission.