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Slow Cooker Sundried Tomato, Asparagus, & Feta Frittata
Course:
Breakfast
Cuisine:
American
Cook Time:
3
hours
hours
Total Time:
3
hours
hours
Servings:
6
Calories:
Author:
Amber Forbes, Slim Pickin's Kitchen
A slow cooker sundried tomato, asparagus, and feta frittata that's a cinch to make and is perfect for large brunch parties or Monday meal planning!
Print Recipe
Ingredients
8
large eggs
¼
cup
milk of choice
½
teaspoon
salt
¼
teaspoon
freshly cracked black pepper
¼
cup
sweet onion or shallot
finely minced
½
cup
sundried tomatoes
chopped
1
12 oz bundle asparagus, trimmed & cut into ¼ inch pieces
4
oz
feta cheese
crumbled
Optional: 2 tablespoons freshly chopped basil or parsley & additional crumbled feta
for garnish
Instructions
Whisk together eggs, milk, and salt and pepper until well combined.
Spritz slow cooker with olive or coconut oil then pour in egg mixture.
Sprinkle eggs w/ onions, sundried tomatoes, asparagus, and feta.
Cook on low for 2-3 hours or until eggs have set.
Enjoy!