Presidents Day Sale - Save 20% on Everything   
alert

Vegetable Frittata for 7-8 Qt. Slow Cooker

Vegetable Frittata for 7-8 Qt. Slow Cooker

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: 7 Quart Slow Cooker, 8 Quart Slow Cooker  

  • 2 Tablespoons olive oil
  • 2 large red bell peppers, seeded and sliced
  • 1 medium onion, chopped
  • butter
  • 8 large eggs
  • 1/4 cup freshly grated parmigiano-reggiano
  • 2 tablespoons chopped fresh parsley
  • salt
  • fresh ground pepper
  • 2 medium potatoes, boiled and sliced

Directions

1. In a large skillet, heat the oil over medium heat.  Add the peppers and cook for 5 minutes.  Add the onion.  Cook, stirring frequently, until the peppers are tender-about 15 minutes.  Let cool.

2. Grease the bottom and 2 inches up the sides of the crock with butter.

3. In a large bowl, combine the eggs with the cheese, parsley, salt and pepper to taste until well blended.  Stir in onion mixture and potatoes.  Pour into the slow cooker.

4. Cover and cook on HIGH for 60 to 75 minutes, or until the frittata is just set when the knife is inserted in the center.  Cut into wedges to serve.

Serves: 6-8

TEST KITCHEN TIP:  Boil the potatoes until just tender (about 15 minutes).  Do not allow them to get too soft.



Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top