Slow Cooker Frittata

Prep Time: 25 min
Inactive Time: 5 min
Cook Time: 2 hr 30 min
Total Time: 3 hr
Servings: 8
  • 2 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 12 eggs
  • 1/2 cup 35% whipping cream
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 4 cups packed baby arugula
  • 1 1/4 cups roasted red peppers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3/4 cup crumbled goat cheese
  • 1/4 cup toasted pine nuts (optional)
      • Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
      • In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
      • Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
      • Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).

      Tip: Substitute baby spinach for arugula if desired.




    Ingredient: Cheese

    Cooking Method: Slow Cook

    World Cuisine: Italian

    Product: Delicato

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