When it’s too hot outside to turn on your oven, your slow cooker is a lifesaver. Microwave leftovers about a minute, checking after 30 seconds.

Robby Melvin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
20 mins
total:
2 hrs 5 mins
Yield:
Serves 8 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium. Add shallots, broccoli, and zucchini, and cook, stirring often, until slightly browned, about 3 minutes. Add ham, and cook 2 minutes. Remove from heat, and let cool.

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  • Coat bottom and 2 inches up sides of a 5-quart slow cooker with cooking spray; add vegetable mixture.

  • Whisk together eggs, Parmesan, basil, salt, and pepper; pour over vegetables in cooker. Cover slow cooker, and cook on high until frittata is set and the tip of a knife inserted into center comes out clean, about 1 hour and 45 minutes. Cut into 8 slices; lift slices out with a spatula to plate.

Nutrition Facts

349 calories; fat 23g; saturated fat 6g; protein 27g; carbohydrates 9g; fiber 2g; sugars 4g; added sugar 1g; sodium 610mg.
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