Slow cooker tomato, basil and goat cheese frittata

A plate with a slice of vegetable frittata and a variety of mixed fruits, including strawberries, grapes, blackberries, and orange pieces.
A plate featuring a slice of vegetable frittata alongside a colorful assortment of fresh berries and grapes, with a fork resting on the side, set against a textured yellow background.
Slow cooker tomato, basil and goat cheese frittata
Prep Time 5 minutes
Cook Time 3 minutes
Servings 6 servings
Serving Size 1/6 of the frittata

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Ingredients

Preparation

  1. Lightly spray a small skillet. Over a medium flame, sauté garlic, tomatoes and spinach until softened.
  2. Lightly spray the slow cooker with cooking spray.
  3. In a large bowl, whisk the eggs, egg whites, almond milk, salt and pepper together. Then stir in the rest of the ingredients, including the cooked vegetables.
  4. Pour into the slow cooker, then cook, covered, on low for 2½ to 3 hours or until set. The frittata is ready when it doesn’t jiggle.
  5. Using a spatula, gently move the frittata to a cutting board. Let stand for 5 minutes before slicing into 6 servings. 
  6. To make it a meal, serve with some whole grain bread or sliced fruit.

Nutrition

(per serving)
  • 129 Calories
  • 9 g Total Fat
  • 5 g Saturated Fat
  • 229 mg Sodium
  • 139 mg Cholesterol
  • 2 g Total Carbs
  • 0 g Fiber
  • 1 g Sugars
  • 11 g Protein
  • 150 mg Potassium

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