Slow Cooker Spinach Tomato Frittata – CE
cantaloupe, strawberries
Slow Cooker Spinach Tomato Frittata – CE
cantaloupe, strawberries
Servings:

Ingredients

Prep
  • 8 egg
  • 1/2 C ricotta cheese
  • 1/4 t garlic powder
  • 1 1/2 t Italian seasoning
  • salt and pepper to taste
  • 2 T milk
  • 8 oz cherry tomatoes
  • 1/3 C frozen chopped onion
  • 3 C baby spinach
On Cooking Day
  • cooking spray
  • 16 oz strawberries
  • 16 oz cantaloupe sliced

Instructions

To Assemble
  1. Add the first 6 ingredients to a large bowl with a lid. Whisk well to combine.
  2. Cut tomatoes in half and add to the bowl.
  3. Add the last 2 ingredients to the bowl and stir well. Cover with lid.
To Cook
  1. Spray slow cooker with cooking spray. Give egg mixture a stir and pour it into the slow cooker. Cook on low for 2-2 1/2 hours or until eggs have set.
  2. Serve with strawberries and cantaloupe.

Ingredients

Prep
  • 8 egg
  • 1/2 C ricotta cheese
  • 1/4 t garlic powder
  • 1 1/2 t Italian seasoning
  • salt and pepper to taste
  • 2 T milk
  • 8 oz cherry tomatoes
  • 1/3 C frozen chopped onion
  • 3 C baby spinach
On Cooking Day
  • cooking spray
  • 16 oz strawberries
  • 16 oz cantaloupe sliced

Instructions

To Assemble
  1. Add the first 6 ingredients to a large bowl with a lid. Whisk well to combine.
  2. Cut tomatoes in half and add to the bowl.
  3. Add the last 2 ingredients to the bowl and stir well. Cover with lid.
To Cook
  1. Spray slow cooker with cooking spray. Give egg mixture a stir and pour it into the slow cooker. Cook on low for 2-2 1/2 hours or until eggs have set.
  2. Serve with strawberries and cantaloupe.
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