Slow Cooker tomato, basil, and ricotta frittata
Uncooked red onion(s)
1 small, scrubbed and thinly sliced
Uncooked new potato(es)
½ pound(s), cut into 1/8-inch slices
Fresh cherry tomato(es)
6 oz, (1 1/4 cups), halved or quartered if large
⅓ cup(s), thinly sliced fresh
Part-skim ricotta cheese
- LIne 4- or 5-quart slow cooker with plastic slow cooker liner. Spray liner with nonstick spray.
- Heat oil in medium heavy nonstick skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften and turn golden, about 6 minutes. Add potatoes and sprinkle with 1/4 teaspoon salt; cook, stirring, until potatoes are partially cooked, about 4 minutes, reducing heat to medium if onion browns too quickly.
- Transfer potato mixture to prepared slow cooker, spreading to form even layer; sprinkle with 1/4 teaspoon salt. Top with tomatoes and basil. Beat eggs, pepper, nutmeg, and remaining 1/2 teaspoon salt in medium bowl; pour over potato mixture. With fork, gently stir to ensure eggs are mixed throughout. Dollop ricotta on top, spacing evenly. Cover and cook until potatoes are fork-tender and knife inserted into center of frittata comes out clean, 3-3 1/2 hours on Low. (Carefully remove lid to prevent condensation from dripping onto frittata.)
- Using liner as handles, lift out frittata and set on work surface; let stand, uncovered, 5 minutes. Cut frittata into 4 wedges.
- Per serving: 1 wedge