Slow Cooker Frittata Provencal Recipe

Directions Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water. In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker). In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack. Cook, covered, on low 3 hours or until eggs are set and a knife inserted near the center comes out clean. Yield: 6 servings. Editor’s Note: This recipe was tested with sun-dried tomatoes that are ready-to-use without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using. Originally published as Slow Cooker Frittata Provencal in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p46 Nutritional Facts 1 wedge equals 245 calories, 14 g fat (5 g saturated fat), 385 mg cholesterol, 338 mg sodium, 12 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch 1/2 fat. Print Add to Recipe Box Email a Friend