Slow Cooker Spinach and Mozzarella Frittata

By aamundson

Yields: 6 Servings | Serving Size: 1/6 of entire recipe | Calories: 74 | Previous Points: 2 | Points Plus: 2 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 54 mg | Carbohydrates: 3 g | Fiber: 1 g | Sugars: 1 g | Protein: 10 g

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 cup 2% shredded mozzarella cheese, divided
• 3 eggs
• 3 egg whites
• 2 tablespoons 1% milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1 (packed) cup chopped baby spinach, with stems removed
• 1 Roma tomato, diced
• Salt to taste

Preparation

Step 1

In a small skillet, add oil and sauté onion and garlic on medium heat until tender, about 10 minutes.

Lightly spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, combine sautéed onion and garlic, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook on LOW for 1–1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.