Still Slow Cooker Season!

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I am all about a slow cooker lately. Easy prep and then leave it to cook. This frittata recipe is a winner and can be altered to your own personal tastes. I added frozen asparagus spears to my first one; you could also vary the cheese you use. Take a piece for lunch with a salad or it could be a quick light dinner paired with a salad.


1 (14 oz) can small artichoke hearts, drained and cut in small pieces.
1 (12 oz) jar roasted red peppers drained and cut in small pieces.
1/4 cup sliced green onions
8 eggs, beaten until yolks and whites are completely combined. ( I used 4 eggs and 5 egg whites).
4 oz. crumbled Feta cheese
salt and pepper to taste
-Drain artichoke hearts and cut in small pieces.
-Slice green onions and crumble the Feta.
-Spray the slow cooker with cooking spray.
-Drain roasted peppers and cut in small pieces.
-Put artichokes and red peppers in bottom of the slow cooker.
-Add the green onions to slow cooker.
-Pour eggs over vegetables and stir to combine.
-Sprinkle the Feta on top.
-Cover the slow cooker and cook on low for 2-3 hours. Check at 3 hours to see if the eggs are the firmness you like.
-Cut into pieces while still in slow cooker.

SERVINGS: 6 generous servings; CALORIES: 207; PROTEIN: 13gr.; FIBER: 3gr.


Kathy Soury
Healthy Living & Weight Loss Coach
Healthy Fit For Women

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