Egg-ceptional Slow-Cooked Frittata
Loaded with seasonal vegetables, frittatas are one of those great comfort foods that can be enjoyed all day long as either breakfast, lunch, or dinner. Once cooked, this frittata may be portioned and refrigerated in an airtight container for up to three days, ready to make a quick grab-and-go meal or after-school snack.
1 Tbsp (15 mL) grapeseed oil or coconut oil
10 large organic eggs
1 1/2 tsp (7 mL) finely chopped fresh dill or 3/4 tsp (4 mL) dried dill
2 Tbsp (30 mL) Dijon mustard
5 oz (140 g) baby spinach
2 green onions, trimmed and finely chopped
1 cup (250 mL) grated sweet potato
1/2 cup (125 mL) diced roasted red peppers
1/2 cup (125 mL) corn kernels, fresh or thawed if frozen
2 oz (56 g) crumbled feta cheese
Grease 5 quart (4.7 L) or 6 quart (5.7 L) oval slow cooker with oil.
In large bowl, whisk together eggs, dill, and mustard. Stir in spinach, green onions, sweet potato, roasted red pepper, and corn until well combined. Pour into oiled slow cooker and sprinkle with cheese. Cover with lid and cook on low until frittata is set and cheese is melted, about 2 1/2 to 3 hours.
Cut into portions and serve either warm or at room temperature.
Each serving contains: 178 calories; 10 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 8 g total carbohydrates (3 g sugars, 2 g fibre); 280 mg sodium