Author disclaimer: I am not a food blogger. I am a trainer on a mission to get you fit and healthy. So, you will not find stunning photos of the foods that I make (like you see on other (amazing) food blogs on the ol’ web). Instead, you will find delicious, easy-to-prep, healthy recipes with adequately taken photos of them (sometimes, other times I may not even have an adequate photo, in which case you must use you imagination to picture it in your mind’s eye) with my iPhone.
I am obsessed with easy-to-make meals that both loving husband (aka picky-as-hell, has the tastebuds of a 10 year old) and myself can enjoy.
Because of my obsession I am on the internet every morning scanning the latest food blogs and seeing what is hip in the food world and what I can adapt for our nightly meals. Oftentimes I find recipes that sound and look amazing, but aren’t that great for the waistlines or our health. So, I re-work them.
This one, however, was created by yours truly.
When I first had the idea of using my slow cooker for eggs I honestly did not think an egg frittata would work out. However, after the first try I was convinced.
This recipe is a winner!
Slow Cooker Egg Frittata
A fast and healthy dinner, with leftovers for breakfast. It’s a win-win.
- 6 whole eggs
- 1 cup egg whites
- 1 cup diced any veggie you have in the fridge
- 1/4 cup crumbled feta cheese
- 1 tbsp Italian seasoning
- Dash salt & pepper to taste
- spray olive oil
Spray your slow cooker with olive oil. If your slow cooker runs hot I suggest you do what I do and make it into a double boiler. I fill my slow cooker a quarter of the way with water and then place another ceramic dish inside of it. This has saved me a world of heart ache. Nothing burns, and clean up is super easy.
Whisk the 6 eggs and then add the egg whites, crumbled feta, veggies, seasoning and salt and pepper.
Dump in your slow cooker, cover and cook on low for four hours.
Makes 4 servings, so with just the two of us I always have breakfast for the next two days. Love that!!
Note: for the nutritional info listed below I used 1 small red pepper and 1/4 cup of onions for the 1 cup of diced veggies – since that is what I made last 🙂