You definitely want to try this crock-pot recipe

June 5, 2015 1:57 AM

Take the stress out of the next brunch you host with this simple yet produce and protein packed frittata.

Slow Cooker Frittata With Zucchini, Tomato, and Feta

Take the stress out of the next brunch you host with this simple yet produce and protein packed frittata.

You will be pleasantly surprised at how useful your crock pot can be even during the warmer months, sparing you from turning the oven on and turning your kitchen into a sauna.

Forget steaming stews and cozy casseroles, and try some tacos, corn on the cob, or s'mores bars.

Cooking just got a whole lot cooler!

With just a handful of seasonal veggies and eggs and a hands-off cooking method, summer celebrations don’t get much more straightforward than this.

Here's what you need for a Slow Cooker Frittata With Zucchini, Tomato, and Feta.

Ingredients

2 courgettes (zucchini), medium sized, coarsely grated + 1/2 teaspoon of salt

6 eggs

1/4 teaspoon sweet paprika

1/4 teaspoon thyme, dried

1/4 teaspoon salt

1/4 teaspoon black pepper. freshly ground

3 tablespoon persley, finely chopped

150 gram feta cheese, crumbled

10 cherry tomatoes, halved

Few drops of oil for stoneware

Method

1. Place the courgette, (zucchini) in a colander and sprinkle with1/2 teaspoon salt. let the juices drain for a while and then help by squeezing with your hands till most of the liquid has come out. At the end, you should have one cup of tightly packed courgette.

2. Grease the slow cooker stoneware with the oil, Beat the eggs, paprika, thyme, salt, pepper and parsley in a large bowl. Add the grated courgette, tomatoes and crumbled feta. Mix well and pour mixture into the slow cooker.

3. Turn on low and leave for about 3 hours. All cookers vary so check your frittata after 2 hours, 30 minutes or when the surface in the middle looks dry. Insert a knife in the center; its ready if the knife comes out dry of any juices.

Bon Appetite!