Crockpot Veggie Frittata

There are MANY, many things that I LOVE about this recipe, the first is FLAVOR!

Next, complete flexibility, and ease! If I wake up a few hours earlier than the rest of the fam, I can throw this together…and the kitchen smells of deliciousness, then I sip my coffee and read for a while…breakfast is cooking, and ready by the time everyone else wakes!

NOTES:

I’ve had great results with full-fat coconut milk (unsweetened), grass-fed heavy cream, and whole milk. Sour cream and plain Greek yogurt work as well. However, non-fat nut milks and skim milk are too watery. Omitting the milk altogether results in a frittata that is just a lot more eggy in flavor and less creamy.

Makes 4 servings

Ingredients:

• 1 Tbsp avocado oil, or olive oil
• 6-8 large free range eggs
• 1/4 cup milk of choice, such as unsweetened coconut milk, almond, cashew milk, or even grass-fed whole cows milk
• 1/4 cup shredded Parmesan cheese
• 1/2 Tbsp dried oregano
• 1 small zucchini, chopped
• 1 small red onion, diced
• 1 red bell pepper, diced
• 4 oz. mushrooms, sliced

Instructions:

Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil.

Heat 1 Tablespoon of oil in a large skillet over medium-high heat.

Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker.

Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, milk and a pinch of sea salt and pepper.

Pour egg mixture into slow cooker and give it a gentle stir.

Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.

Enjoy!

❤Rachel

Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker. Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, a pinch of sea salt and pepper.Pour egg mixture into slow cooker and give it a gentle stir. Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.

Crockpot Veggie Frittata is Full of Flavor and Easy to Make!

January 19, 2019

by Rachel Maser

Category Breakfast Food Prep

Ingredients

• 1 Tbsp avocado oil, or olive oil
• 6-8 large free range eggs
• 1/4 cup milk of choice, such as unsweetened coconut milk, almond, cashew milk, or even grass-fed whole cows milk
• 1/4 cup shredded Parmesan cheese
• 1/2 Tbsp dried oregano
• 1 small zucchini, chopped
• 1 small red onion, diced
• 1 red bell pepper, diced
• 4 oz. mushrooms, sliced

Instructions

1. Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil.
2. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
3. Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker.
4. Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, milk, and a pinch of sea salt and pepper.
5. Pour egg mixture into slow cooker and give it a gentle stir.
6. Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.
7. Enjoy!

NOTES: I’ve had great results with full-fat coconut milk (unsweetened), grass-fed heavy cream, and whole milk. Sour cream and plain Greek yogurt work as well. However, non-fat nut milks and skim milk are too watery. Omitting the milk altogether results in a frittata that is just a lot more eggy in flavor and less creamy.

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