Slow Cooker Frittata
Description
This vegetarian slow cooker frittata is a great breakfast or brunch option with vegetables, cheese, and Italian seasoning. Add sausage, if you like!
Ingredients
•
cooking spray
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1 teaspoon ghee (clarified butter)
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1/2 (8 ounce) package mushrooms, sliced
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1/4 cup chopped fresh spinach
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1/4 cup sliced cherry tomatoes
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2 medium green onions, sliced
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salt and ground black pepper to taste
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6 large eggs
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1/2 cup shredded Cheddar cheese
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2 tablespoons chopped fresh parsley
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1 tablespoon freshly grated Parmesan cheese
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2 teaspoons Italian seasoning
Directions
1
Spray a slow cooker generously with cooking spray.
2
Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
3
Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
4
Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.