Vegetable Three Cheese Frittata {Slow Cooker Monday} Recipe
I am so happy to announce that I have made another slow cooker breakfast that the family has enjoyed!
This recipe has everything you need to get your mornings started. You have your eggs for protein, your cheeses for dairy, and your spices to kick up it a notch.
Perhaps the most important ingredient, however, are these bad boys below.....
Yes...the veggies!!
Have some left over broccoli? Add it in there. Have an onion you need to use up? Toss that in as well. Basically any type of veggie will work in this recipe.
This dish is a veggie-lovers dream come true....in the slow cooker :)
You can add meat if you want, however, we think it tastes just fine without it.
Another added bonus.....it will make your house smell delightful. Don't be surprised if your neighbors start knocking on the door to ask what's cooking in your kitchen :)
Complete crockpot nirvana....yummmm!
Vegetable Three Cheese Frittata
(serves 6)
Ingredients:
- 1 cup zucchini, thinly sliced
- 1 cup yellow squash, thinly sliced
- 1 red bell pepper, seeded and chopped
- 2 cloves of garlic, minced
- 2 tbsp. olive oil
- 1 cup broccoli florets, fresh or frozen
- 8 large eggs, beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1 tsp. dried Italian Seasoning
- 1 tsp. salt
- 1 tsp. ground black pepper
Directions:
1. In a frying pan over medium heat, saute' zucchini, squash, bell pepper, garlic, olive oil, and broccoli until they are soft.
2. Combine the mozzarella, cheddar, and Parmesan cheeses with the beaten eggs in a medium bowl with a whisk. Add the Italian Seasoning, salt, and pepper. Whisk until well combined.
3. Spray the slow cooker with non-stick spray and add the veggies. Top with the egg/cheese mixture. Stir until well combined.
4. Cook on high for 2-3 hours or on low for 4-6 hours.
Recipe Source: Adapted from www.getcrocked.com. Original recipe can be found here.