Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 cups small broccoli flowerets
- 1/2 cup low-fat cottage cheese, rinsed and drained
- 6 oz. swiss cheese (low-fat swiss is best for the south
- 9 eggs, beaten until whites and yolks are well-combi
- 1/4 cup (not packed) coarsely grated parmesan cheese
- salt and fresh ground black pepper to taste (i di
- chopped parsley for serving (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Cut the broccoli into small bite-sized flowerets while you bring a medium-sized pot of water to a boil.Add a little salt to the water and cook the broccoli just 2 minutes; then dump into a colander placed in the sink and let it drain well.Put the cottage cheese into a fine-mesh strainer and spray with cold water until all only the curds remain.Let the cottage cheese drain well while you grate the Swiss cheese and measure out the Parmesan.Beat the eggs until the whites and yolks are well combined.Spray the inside of the slow cooker with non-stick spray or mist with olive oil.When the broccoli has drained well, spread it across the bottom of the slow cooker.Layer the cottage cheese and swiss cheese over the top of the broccoli.Pour eggs over and “stir†gently with a fork so ingredients are well-combined.Season to taste with salt and fresh ground black pepper and sprinkle with coarsely grated Parmesan cheese.Cook for 2 1/2 – 3 hours on LOW, or until the frittata is completely set and starting to pull apart at the sides.Serve hot, with chopped parsley to sprinkle on the top if desired.
