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
| Servings | Prep Time | Cook Time |
| 6servings | 30minutes | 3hours |
| Servings | Prep Time |
| 6servings | 30minutes |
| Cook Time |
| 3hours |
Ingredients
- 1/2 cup water
- 1 tbsp olive oil
- 1 medium Yukon Gold potato peeled and sliced
- 1 small onion thinly sliced
- 1/2 tsp smoked paprika
- 12 large eggs
- 1 tsp minced fresh thyme (or 1/4 teaspoon dried thyme)
- 1 tsp hot pepper sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 log fresh goat cheese (4 oz.), coarsely crumbled, divided
- 1/2 cups soft sun-dried tomatoes (not packed in oil), chopped
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
- 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).
- 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.
- 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.
