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 recipeTaste of Home
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.