Slow Cooker Western Frittata

By Tonya_Speed

NUTRITION per serving: 186 Calories; 7g Fat; 13g Protein; 18g Carbohydrate; 2g Dietary Fiber; 194mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2
Fat. Points: 4

Ingredients

• 1 pound frozen shredded hash brown potatoes
• 1/2 cup chopped onion
• 3/4 cup chopped green bell pepper, seeded and
• deribbed
• 1 large tomato, chopped
• 1 cup low fat cheddar cheese, shredded
• 6 eggs
• 1/2 cup low fat milk
• Salt and pepper to taste

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Lightly grease slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the onion, bell pepper, tomato and cheddar cheese over the potatoes. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents in the slow cooker. Cover and cook on low heat setting for 7 to 8 hours.

SERVING SUGGESTION: Fruit kabobs: alternate chunks of apples, oranges, bananas and canned pineapple chunks on bamboo skewers.