Slow cooker tomato, basil and goat cheese frittata

Ingredients

• Nonstick cooking spray
• 1 clove garlic, chopped
• ¼ cup cherry tomatoes, chopped
• 1 cup chopped spinach
• 4 large eggs
• 4 large egg whites
• ⅓ cup unsweetened almond milk
• ¼ tsp salt
• ¼ tsp pepper
• 3 oz goat cheese, crumbled
• ¼ cup chopped basil

Preparation

• Lightly spray a small skillet. Over a medium flame, sauté garlic, tomatoes and spinach until softened.
• Lightly spray the slow cooker with cooking spray.
• 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.
• 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.
• Using a spatula, gently move the frittata to a cutting board. Let stand for 5 minutes before slicing into 6 servings. 
• To make it a meal, serve with some whole grain bread or sliced fruit.

Nutrition 

Serving size: 1/6 of the frittata

Calories: 129 | total fat: 9 g | saturated fat: 5 g | sodium: 229 mg | cholesterol: 139 mg | total carbs: 2 g | fiber: 0 g | sugars: 1 g | protein: 11 g | potassium: 150 mg