This slow cooker frittata is a great breakfast or brunch. I make my own Italian seasoning, but you can use store-bought. This is a vegetarian frittata, but add sausage, if you like.
Ingredients:
cooking spray
1 teaspoon ghee (clarified butter)
½ (8 ounce) package mushrooms, sliced
¼ cup chopped fresh spinach
¼ cup sliced cherry tomatoes
2 medium green onions, sliced
salt and ground black pepper to taste
6 large eggs
½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon freshly grated parmesan cheese
2 teaspoons italian seasoning
Directions:
Spray a slow cooker generously with cooking spray.
Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.
