Slow-Cooker Frittata Provencal

“This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings.” —Connie Eaton, Pittsburgh, Pennsylvania

Slow cooker frittata provencal recipe
Slow-Cooker Frittata Provencal
Slow-Cooker Frittata Provencal
Servings Prep Time Cook Time
6servings 30minutes 3hours
Servings Prep Time
6servings 30minutes
Cook Time
3hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
  2. In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
  3. In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
  4. Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
Recipe Notes

Nutrition Facts

1 wedge: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fibre), 15g protein.

Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.