Slow Cooker Frittata
Prep Time: 25 min
Inactive Time: 5 min
Cook Time: 2 hr 30 min
Total Time: 3 hr
Servings: 8
RECIPE INGREDIENTS
- 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)
RECIPE DIRECTIONS
- 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.