Easy Slow Cooker Frittata Recipe

Ingredients

• cooking spray
• 1 teaspoon ghee (clarified butter)
• 0.5 (8 ounce) package mushrooms, sliced
• 0.25 cup chopped fresh spinach
• 0.25 cup sliced cherry tomatoes
• 2 medium green onions, sliced
• salt and ground black pepper to taste
• 6 large eggs
• 0.5 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon freshly grated Parmesan cheese
• 2 teaspoons Italian seasoning

Instructions

1. Thoroughly coat your slow cooker with cooking spray to prevent sticking.
2. In a skillet, melt ghee over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until tender, approximately 5 minutes. Season with salt and pepper to taste. Transfer the sautéed vegetables to the prepared slow cooker.
3. In a bowl, whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning until well combined. Carefully pour the egg mixture evenly over the vegetables in the slow cooker.
4. Cook until the frittata is fully set. This typically takes 1 to 2 hours on High or 3 to 4 hours on Low. Check for doneness before serving.

Nutrition

• Calories: 129 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 145 mg
• Protein Content: 10 g
• Cholesterol Content: 199 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g