When it’s too hot outside to turn on your oven, your slow cooker is a lifesaver. Microwave leftovers about a minute, checking after 30 seconds.
2 tablespoons olive oil
2 medium shallots, chopped
8 ounces broccoli florets
1 medium (6-oz.) zucchini, cut into 1/2-inch-thick slices
1/2 cup chopped lower-sodium deli ham
12 large eggs
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh basil or flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Added sugars 1g
Calcium 17% DV
Potassium 11% DV
How to Make It
Heat olive oil in a large skillet over medium. Add shallots, broccoli, and zucchini, and cook, stirring often, until slightly browned, about 3 minutes. Add ham, and cook 2 minutes. Remove from heat, and let cool.
Coat bottom and 2 inches up sides of a 5-quart slow cooker with cooking spray; add vegetable mixture.
Whisk together eggs, Parmesan, basil, salt, and pepper; pour over vegetables in cooker. Cover slow cooker, and cook on high until frittata is set and the tip of a knife inserted into center comes out clean, about 1 hour and 45 minutes. Cut into 8 slices; lift slices out with a spatula to plate.
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