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.
Ingredients
- cooking spray:
- ghee (clarified butter): 1 tsp
- mushrooms: 0.5 pack (8 ounce pack, sliced)
- fresh spinach: 0.25 cup (chopped)
- cherry tomatoes: 0.25 cup (sliced)
- medium green onions: 2 piece (sliced)
- salt and ground black pepper: (to taste)
- eggs: 6 piece
- cheddar cheese: 0.5 cup (shredded)
- fresh parsley: 2 Tbsp (chopped)
- freshly grated Parmesan cheese: 1 Tbsp
- italian seasoning: 2 tsp
Metric Conversion
Stages of cooking
-
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.
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Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
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Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
