Slow Cooker Spinach and Mozzarella Frittata

• Vegetarian
• Gluten free

• Produce

  • 1 packed cup Baby spinach
  • 1/2 cup Onion
  • 1 Roma tomato

• Refrigerated

  • 3 Egg whites
  • 3 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp 1% milk
  • 1 cup 2% shredded mozzarella cheese

Found on skinnyms.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onion
• 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

Directions

• In a small skillet, add oil and sauté onion on medium heat until tender, about 5 minutes.
• Lightly spray the inside of the slow cooker with nonstick cooking spray. We like to make our own by filling this reusable cooking spray bottle with olive oil or canola oil.
• In a large bowl, combine sautéed onion, 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.