Slow-Cooker Frittata Provencal
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow-cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
Ingredients
- 1/2 cup water
- 1 tablespoon olive oil
- 1 medium Yukon Gold potato, peeled and sliced
- 1 small onion, thinly sliced
- 1/2 teaspoon smoked paprika
- 12 large eggs
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 log (4 ounces) fresh goat cheese, coarsely crumbled
- 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)
Directions
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1Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
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2In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
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3In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
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4Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
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