SLOW COOKER FRITTATA
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.
Provided by KNOEL1414
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
- Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 2.3 g, Cholesterol 198.5 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.2 g, Sodium 145.4 mg, Sugar 0.9 g
GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.
Provided by David Tanis
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
- In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
- Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
- Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams
SLOW COOKER SPINACH AND MOZZARELLA FRITTATA
Steps:
- In a small skillet, add oil and sauté onion and garlic on medium heat until tender, about 10 minutes. Lightly spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, combine sautéed onion and garlic, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook on LOW for 1-1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.
SPINACH FRITTATA
This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.
Provided by Stephanie Lynn
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
- Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
- Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g
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