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When it comes to quick, nutritious meals, the Savory Spinach & Egg Frittata Delight stands out as a versatile option that can easily fit into any meal of the day. Whether you're looking for a hearty breakfast, a light lunch, or a comforting dinner, this frittata checks all the boxes. Its blend of fresh ingredients not only caters to various dietary preferences but also promises a mouthwatering experience that leaves everyone asking for seconds.

Crockpot Egg & Spinach Frittata

Discover the delicious Savory Spinach & Egg Frittata Delight, a quick and versatile meal perfect for any time of day. Packed with fresh spinach and eggs, this nutritious dish is rich in vitamins and protein. Cooking it in a crockpot makes preparation easy, allowing flavors to meld beautifully. Whether for breakfast, lunch, or dinner, this customizable frittata caters to all tastes. Join the fun of creating a wholesome meal that your family will love!
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Ingredients
  

8 large eggs

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/2 cup onion, diced

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Fresh herbs for garnish (optional)

Instructions
 

Prepare the Crockpot: Lightly grease the inside of the crockpot with cooking spray or a drizzle of olive oil to prevent sticking.

    Sauté Vegetables: Heat olive oil in a skillet over medium heat. Once the oil is shimmering, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and lightly caramelized. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, or until the spinach is wilted. Remove from heat and allow to cool slightly.

      Whisk Eggs: In a large mixing bowl, crack all 8 eggs. Using a whisk, blend the eggs until fully combined. Add the milk, garlic powder, salt, and black pepper to the bowl, whisking again until the mixture is smooth and uniform.

        Mix Ingredients: Into the egg mixture, gently fold in the sautéed vegetables (onion, red bell pepper, spinach) along with the halved cherry tomatoes, shredded mozzarella cheese, and grated Parmesan cheese. Ensure all ingredients are evenly incorporated without overmixing.

          Transfer to Crockpot: Carefully pour the combined egg and vegetable mixture into the greased crockpot. Use a spatula to spread it out evenly for consistent cooking.

            Cook: Place the lid on the crockpot and select the cooking setting. Cook on low for 4-5 hours, or on high for 2-3 hours, ensuring that the frittata is set in the center and has a light golden color around the edges.

              Serve: Once cooked, turn off the crockpot and let the frittata rest for about 10 minutes. Using a sharp knife, carefully cut the frittata into wedges and serve warm. If desired, garnish with fresh herbs for an added touch of flavor and presentation.

                Storage: Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving for best results.

                  Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 6-8

                    - Presentation Tips: Serve the frittata on a beautiful platter and sprinkle fresh herbs across the top for a vibrant flourish. Consider adding a side of mixed greens for color and freshness.