Egg-ceptional Slow-Cooked Frittata - alive magazine
Loaded with seasonal vegetables, frittatas are one of those great comfort foods that can be enjoyed all day long as either breakfast, lunch, or dinner.
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Cooking tools:
- Slow cooker
- Grater
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
Ingredients
- 1 Tbsp (15 mL) grapeseed oil or coconut oil
- 10 large organic eggs
- 1 1/2 tsp (7 mL) finely chopped fresh dill or 3/4 tsp (4 mL) dried dill
- 2 Tbsp (30 mL) Dijon mustard
- 5 oz (140 g) baby spinach
- 2 green onions, trimmed and finely chopped
- 1 cup (250 mL) grated sweet potato
- 1/2 cup (125 mL) diced roasted red peppers
- 1/2 cup (125 mL) corn kernels, fresh or thawed if frozen
- 2 oz (56 g) crumbled feta cheese
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