Slow-cooked Peppers Frittata

Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 6
½ cup almond milk
8 eggs, whisked
Salt and black pepper to the taste
1 teaspoon oregano, dried
1 and ½ cups roasted peppers, chopped
½ cup red onion, chopped
4 cups baby arugula
1 cup goat cheese, crumbled
Cooking spray
In a bowl, combine the eggs with salt, pepper and the oregano and whisk.
Grease your slow cooker with the cooking spray, arrange the peppers and the
remaining ingredients inside and pour the eggs mixture over them.
Put the lid on and cook on Low for 3 hours.
Divide the frittata between plates and serve.
Nutrition: calories 259, fat 20.2, fiber 1, carbs 4.4, protein 16.3

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