This makes a colorful as well as nutritious baked egg dish.
Makes 6 servings.
2 tablespoons olive oil
1 medium white onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, seeds and ribs removed, thinly sliced
8 large eggs
3 tablespoons low-fat milk
3/4 cup fresh broccoli florets, cut into bite-sized pieces
1/4 cup Parmesan cheese
2 tablespoons fresh chopped parsley
1 tablespoon fresh thyme
Salt to taste
Non-stick cooking spray
1. Heat the olive oil in a skillet and add onion, garlic, and red pepper. Cook over medium-high heat until onion is translucent, about 3 minutes.
2. In a large bowl, whisk eggs with milk and add broccoli pieces, Parmesan, parsley, and thyme. Add the cooked vegetables.
3. Spray the inside of the slow cooker liberally. Take a large piece of heavy duty aluminum foil, fold it in half, and place it in the slow cooker so the sides come up the sides of the cooker. Pour the egg mixture in on top of the foil.
4. Cover and cook on High for 2 to 21/2 hours or until eggs are set.
5. Run a spatula along the sides of the cooker to loosen the foil. Lift the frittata out of the cooker with the foil, and slide it onto a serving plate.