We recommend using a slow-cooker liner for this recipe and hitting it with some cooking spray before adding the potato mixture. It makes serving and cleanup a cinch.

Recipe by Oxmoor House September 2012

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Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato, onion, and bell pepper. Cook 8 minutes or until onion is tender and potato just begins to brown, stirring occasionally.

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  • Coat a 3-quart electric slow cooker with cooking spray. Place potato mixture in slow cooker. Combine eggs and next 3 ingredients (through black pepper), stirring with a whisk. Pour egg mixture over vegetables in slow cooker. Cover and cook on LOW for 2 1/2 hours or just until egg is set in center.

  • Turn off slow cooker. Let stand, covered, 10 minutes. Sprinkle with cheese, parsley, and capers. Cut into wedges.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

200 calories; calories from fat 0%; fat 7.6g; saturated fat 2.1g; mono fat 3.5g; poly fat 0.9g; protein 15.2g; carbohydrates 28.9g; fiber 2.7g; cholesterol 161mg; iron 2.3mg; sodium 483mg; calcium 109mg.
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