Ingredients
Scale
- 1½-2 cup spinach, fresh
- 6 slices bacon, chopped
- 1½ cup shredded cheddar cheese
- 1 cup tomato, diced
- ¼ tsp garlic powder
- dash salt and pepper
- ¼ tsp thyme
- ¼ tsp Onion powder
Instructions
- Line the slow cooker pot with parchment paper.
- Spray with nonstick cooking spray.
- In a bowl, whisk eggs and add the seasonings.
- Pour the eggs into the slow cooker insert.
- Take the spinach leaves and stack them on top of each other. Slice them thinly (chiffonade).
- Mix the spinach, cheddar, tomato and bacon all into a bowl and combine well.
- Sprinkle this mixture over the eggs and push them down with a spoon to ensure they are sitting in the egg mixture.
- Cover and cook on high for 2 hours .
- When cook time is complete, lift the frittata out by the parchment paper and let cool slightly before turning it out onto a platter and cutting into slices.
- Enjoy!
Notes
You can add a small dash of dried red pepper flakes if you’d like to add some heat to the frittata, when you add the rest of the seasonings.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0