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Summer Slow Cooker Frittata
This slow cooker frittata is bursting with grated zucchini, sun dried tomatoes, basil and prosciutto then topped with a simple arugula salad. Great for a summer breakfast or dinner!
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
slow cooker frittata, slow cooker summer frittata, summer frittata
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
10
eggs
1/4
cup
unsweetened non-dairy milk
I used almond milk
1
large zucchini
grated and excess water squeezed out
1/4
cup
+ 2 tablespoons chopped sun dried tomatoes
divided
1/4
cup
fresh basil
chopped
2
ounces
prosciutto
torn into pieces
1/2
cup
grated parmesan cheese
optional
1/2
teaspoon
paprika
1/2
teaspoon
Italian seasoning
salt and pepper to taste
1/2
cup
baby arugula
1
tablespoon
olive oil
1/2
tablespoon
red wine vinegar
Instructions
Whisk eggs and milk together in a large bowl.
Add zucchini, 1/4 cup sun dried tomatoes, basil, prosciutto, parmesan if using and spices to the bowl and stir until combined.
Line a 6.5 quart slow cooker with parchment paper and pour the mixture into the slow cooker.
Cover and cook on low heat for about 3 hours until the middle of the frittata is set.
Remove by lifting the edges of the parchment paper out of the slow cooker.
Whisk olive oil and vinegar together in a small bowl. Add arugula and remaining 2 tablespoons of sun dried tomatoes, toss until combined.
Let cool for a few minutes, top with arugula salad then slice and serve.
Video
Nutrition
Serving:
1
SERVING
|
Calories:
308
kcal
|
Carbohydrates:
6
g
|
Protein:
24
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
487
mg
|
Sodium:
872
mg
|
Fiber:
1
g
|
Sugar:
3
g