Roasted Vegetable Frittata
This five-ingredient recipe is still packed with flavor and is certain to please you and your family.
- 4 cups mixed chopped vegetables such as tomatoes, mushrooms, zucchini, and onion
- 1 tablespoon extra-virgin olive oil
- Gluten-free nonstick cooking spray
- 6 large eggs
- 2 cups grated mozzarella cheese
- 1 cup milk 2% or whole
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
The night before slow cooking, toss the vegetables with the olive oil and bake on a large baking sheet in a 375°F oven for about 15 minutes, or until the vegetables have begun to brown and soften. Cool to room temperature, then refrigerate overnight.
Grease a 6-quart slow cooker with cooking spray. Add the roasted vegetables to the prepared insert. In a large mixing bowl, whisk together the eggs, cheese, milk, salt, and pepper. Pour this mixture evenly on top of the vegetables. Cover and cook on low for 5-6 hours or on high for about 3 hours. The frittata is done when it has browned on top, the eggs have set, and it has begun to pull away from the edges.
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