
Slow Cooker Tomato, Basil, and Ricotta Frittata
2 - 6
PersonalPoints™ per serving
Total Time
3 hr 30 min
Prep
30 min
Cook
3 hr
Serves
4
Difficulty
Easy
A frittata is basically an omelette, Italian style. Instead of tucking the filling inside an egg envelope (the French way), the eggs, ricotta, tomatoes, and basil all get mixed together. This frittata is just as good for breakfast and brunch as it is for lunch or dinner.
Ingredients
Olive oil
2 tsp(s)
Uncooked red onion(s)
1 small, thinly sliced
Uncooked whole white potato(es)
½ pound(s), scrubbed and cut into 1/8-inch slices
Kosher salt
1 tsp(s), divided
Fresh cherry tomato(es)
1¼ cup(s), halved or quartered if large
Fresh basil
⅓ cup(s), thinly sliced
Raw egg(s)
5 large
Black pepper
¼ tsp(s)
Ground nutmeg
⅛ tsp(s)
Part-skim ricotta cheese
½ cup(s)