Breakfasts

VEGETABLE FRITTATA

VEGETABLE FRITTATA

Prep time: 10 minutes / Cook time: 6 to 8 hours on low
This breakfast frittata is all about traditional breakfast flavors:
potatoes, eggs, and cheese. The preparation involves some
chopping and whisking the eggs, but then you just add everything
to your slow cooker and you are all set.
Serves 8
Nonstick cooking spray
2 medium sweet potatoes, thinly sliced
½ cup canned light coconut milk
¼ cup water
2 large bell peppers, chopped
1 medium onion, chopped
1 cup chopped kale
12 large eggs, whisked
4 ounces shredded low-fat Swiss cheese
Freshly ground black pepper
1. Spray the inside of a 6-quart slow cooker with the cooking
spray. Place the sweet potato slices on the bottom of the slow
cooker and pour the coconut milk over them.
2. Next layer the chopped bell peppers, onion, and kale. Pour the
eggs on top. Add the cheese and season with black pepper. Cover
and cook on low for 6 to 8 hours, or until the eggs are set.
3. Serve hot.
Per Serving (approximately 1 cup): Calories: 215; Total Fat: 11g; Saturated
Fat: 5g; Trans Fat: 0g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 3g;
Cholesterol: 289mg; Sodium: 188mg; Carbohydrates: 13g; Fiber: 3g; Sugars:
8g; Protein: 15g

VARIATION TIP: You can use whatever vegetables you have on hand
and your favorite herbs and spices. You could also add cooked beans for a
fiber and protein boost.