Ingredients and Weight:
- Eggs, 12 large
- Heavy cream, 1 cup
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Onion, 1 medium, chopped
- Red bell pepper, 1/2 medium, chopped
- Mushrooms, 1 cup sliced
- Spinach, 10 ounces, chopped
- Shredded cheddar cheese, 1 cup
- Mozzarella cheese, 1/2 cup
- Parmesan cheese, 1/4 cup
Preparation Time:
15 minutes
Cooking Time:
3-4 hours on low
Difficulty Level:
2 - Easy
Preparation Method Steps:
- Whisk eggs, cream, salt, and pepper in a large bowl.
- In a skillet, sauté onion and bell pepper until softened. Add mushrooms and cook until browned.
- Stir in spinach and cook until wilted.
- Combine egg mixture, vegetable mixture, and cheeses in a 6-quart slow cooker.
- Cook on low for 3-4 hours, or until eggs are set and frittata is golden brown.
- Let stand for 10 minutes before serving.
Nutritional Information:
- Calories: 340
- Protein: 25 grams
- Carbohydrates: 20 grams
- Fat: 20 grams
Dish Characteristics:
- Soft and fluffy interior
- Golden brown exterior
- Savory and cheesy flavor
- Packed with vegetables
User Comments:
- "This frittata is a great way to get your day started. It's delicious and filling."
- "I love that I can make this ahead of time and just pop it in the slow cooker for a quick and easy meal."
- "The vegetables and cheeses add so much flavor to this dish."
- "I've never made a frittata before, but this recipe was so easy to follow."
- "This is a perfect dish for brunch or dinner."
Special Precautions and Tips:
- To prevent overcooking, insert a toothpick into the center of the frittata. If it comes out clean, the frittata is done.
- For a crispier texture, broil the frittata in the oven for 2-3 minutes before serving.
- You can add any other vegetables or cheeses that you like to this recipe.
- For a vegan version, substitute tofu for eggs and plant-based milk for cream.
