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Food

Egg-ceptional Slow-Cooked Frittata

Serves 8.

Written by
Egg-Ceptional Slow-Cooked Frittata
Loaded with seasonal vegetables, frittatas are one of those great comfort foods that can be enjoyed all day long as either breakfast, lunch, or dinner. Once cooked, this frittata may be portioned and refrigerated in an airtight container for up to three days, ready to make a quick grab-and-go meal or after-school snack.

Ingredients

  • 1 Tbsp (15 mL) grapeseed oil or coconut oil
  • 10 large organic eggs
  • 1 1/2 tsp (7 mL) finely chopped fresh dill or 3/4 tsp (4 mL) dried dill
  • 2 Tbsp (30 mL) Dijon mustard
  • 5 oz (140 g) baby spinach
  • 2 green onions, trimmed and finely chopped
  • 1 cup (250 mL) grated sweet potato
  • 1/2 cup (125 mL) diced roasted red peppers
  • 1/2 cup (125 mL) corn kernels, fresh or thawed if frozen
  • 2 oz (56 g) crumbled feta cheese
  • Grease 5 quart (4.7 L) or 6 quart (5.7 L) oval slow cooker with oil.

Nutrition

Per serving:

  • calories 178
  • protein 10g
  • fat 12g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 8g
    • sugars 3g
    • fibre 2g
  • sodium 280mg

Directions

01
In large bowl, whisk together eggs, dill, and mustard. Stir in spinach, green onions, sweet potato, roasted red pepper, and corn until well combined. Pour into oiled slow cooker and sprinkle with cheese. Cover with lid and cook on low until frittata is set and cheese is melted, about 2 1/2 to 3 hours.
02
Cut into portions and serve either warm or at room temperature.

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