Published · Last updated · By Martha McKinnon · Leave a Comment
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This slow cooker vegetarian frittata was my first attempt cooking eggs in the crockpot, but it won't be my last.
Made with an assortment of chopped fresh vegetables, this slow cooked frittata makes an easy, healthy and delicious dish suitable for breakfast, lunch or supper.
We enjoyed it with a tossed green salad for dinner.
Weight Watchers Friendly Slow Cooker Frittata
And we warmed the leftovers in the microwave(affiliate link) for a quick and easy breakfast the following morning.
This frittata is versatile too.
Recipe Notes
Use whatever vegetables you have on hand. I used a combination of chopped artichoke hearts (leftover from my slow cooker artichoke dip), green onion, yellow bell pepper and tomato.
Chopped cooked bacon, sausage, ham or veggie crumbles would be good in it too.
WW Friendly Crock Pot Vegetable Frittata
How Many Calories and WW Points in this Frittata?
Each serving of this easy healthy frittata has 141 calories and:
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
And if you used non-fat cheese or skipped it, I think this would work for Simply Filling too. Enjoy!
Are You Ready To Slow Cook Yourself Slim?
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*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this healthy frittata, you might also like:
Weight Watchers Individual Ham, Cheese and Veggie Frittatas (Simple-Nourished-Living)
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
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But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.
Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.
If you skip pre-cooking them, that excess liquid can make for a watery frittata that steams rather than bakes in the oven. Follow this tip: All veggies really benefit from at least a quick sauté before the eggs are added to the pan.
If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.
A basic egg frittata typically has less than 5g total carbs per serving, depending on what else you put in it. And this keto bacon frittata has less than 2g per serving!
For example, eggs typically are eaten with other foods high in salt, saturated fat and cholesterol, such as bacon, cheese and butter. These foods are known to increase heart disease risk and should be eaten sparingly. Most healthy people can eat up to seven eggs a week without affecting their heart health.
Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast. Cheese: You really can't go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white.
If you don't add seasoning to your frittata, it will end up tasting bland. Season your eggs with salt and pepper before putting them in the pan–a sprinkle of salt on top of the eggs before they bake will only flavor the top crust of the eggs, and not the whole dish.
But if you're starting from scratch, it's best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common "wet" culprits than can water down your eggs. Sauté them separately.
Eggs are delicious almost every way you make them, but they are most often boiled, scrambled, made into an omelet, or baked. A breakfast omelet made with a couple of eggs and some vegetables makes for an excellent and quick weight-loss-friendly breakfast.
And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.
Both boiled eggs and omelettes have their own unique set of nutritional benefits. Boiled eggs are a great source of protein, vitamin D, and choline, while omelettes are rich in fibre, iron, vitamin C, and healthy fats. Ultimately, the better option for your health depends on your specific dietary needs and preferences.
Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial. For every dozen eggs you use, you'll need a half-cup of dairy.
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