Slow Cooker Western Frittata

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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

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  • 6

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

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.

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