Summer Slow Cooker Frittata

This slow cooker frittata is bursting with grated zucchini, sun dried tomatoes, basil and prosciutto then topped with a simple arugula salad. Great for a summer breakfast or dinner!
Summer Slow Cooker Frittata

INGREDIENTS:

  • 10 eggs
  • 1/4 cup unsweetened non-dairy milk (I used almond milk)
  • 1 large zucchini, grated and excess water squeezed out
  • 1/4 cup + 2 tablespoons chopped sun dried tomatoes, divided
  • 1/4 cup fresh basil, chopped
  • 2 ounces prosciutto, torn into pieces
  • 1/2 cup grated parmesan cheese (optional)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1/2 cup baby arugula
  • 1 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar
Summer Slow Cooker Frittata


INSTRUCTIONS:

  1. Whisk eggs and milk together in a large bowl.
  2. Add zucchini, 1/4 cup sun dried tomatoes, basil, prosciutto, parmesan if using and spices to the bowl and stir until combined.
  3. Line a 6.5 quart slow cooker with parchment paper and pour the mixture into the slow cooker.
  4. Cover and cook on low heat for about 3 hours until the middle of the frittata is set.
  5. ...........................
  6. ...........................

You can find complete recipes click here!

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