Slow Cooker tomato, basil, and ricotta frittata
7
Points®
Total time: 3 hr 50 min • Prep: 30 min • Cook: 3 hr 10 min • 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 are all mixed together. This frittata is just as good for breakfast and brunch as it is for lunch or dinner.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp
Uncooked red onion(s)
1 small
Uncooked new potato(es)
0.5 pound(s)
Kosher salt
1 tsp
Cherry tomato(es)
6 oz
Basil
0.333 cup(s)
Egg(s)
5 large egg(s)
Black pepper
0.25 tsp
Ground nutmeg
0.125 tsp
Part skim ricotta cheese
0.5 cup(s)
Instructions
1
LIne 4- or 5-quart slow cooker with plastic slow cooker liner. Spray liner with nonstick spray.
2
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.
3
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.)
4
Using liner as handles, lift out frittata and set on work surface; let stand, uncovered, 5 minutes. Cut frittata into 4 wedges.
5
Per serving: 1 wedge
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.