Makes 6 servings
Prep: 5 min Cook: 2 ½-3 hours
Nonstick cooking spray
1 clove garlic, chopped
¼ cup cherry tomatoes, chopped
1 cup chopped spinach
4 large eggs
4 large egg whites
⅓ cup unsweetened almond milk
¼ tsp salt
¼ tsp pepper
3 oz goat cheese, crumbled
¼ cup chopped basil
Lightly spray a small skillet. Over a medium flame, sauté garlic, tomatoes and spinach until softened.
Lightly spray the slow cooker with cooking spray.
In a large bowl, whisk the eggs, egg whites, almond milk, salt and pepper together. Then stir in the rest of the ingredients, including the cooked vegetables.
Pour into the slow cooker, then cook, covered, on low for 2½ to 3 hours or until set. The frittata is ready when it doesn’t jiggle.
Using a spatula, gently move the frittata to a cutting board. Let stand for 5 minutes before slicing into 6 servings. To make it a meal, serve with some whole grain bread or sliced fruit.
Serving size: 1/6 of the frittata
Calories: 129; Total fat: 9 g; Saturated fat: 5 g; Sodium: 229 mg; Cholesterol: 139 mg; Total carbs: 2 g; Fiber: 0 g; Sugars: 1 g; Protein: 11 g; Potassium: 150 mg