Ingredients
The following ingredients have 4 Servings
- 1 Tbsp avocado oil, or olive oil
- 6-8 large free range eggs
- 1/4 cup milk of choice, such as unsweetened coconut milk, almond, cashew milk, or even grass-fed whole cows milk
- 1/4 cup shredded Parmesan cheese
- 1/2 Tbsp dried oregano
- 1 small zucchini, chopped
- 1 small red onion, diced
- 1 red bell pepper, diced
- 4 oz. mushrooms, sliced
Instruction
- Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil.
- Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
- Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker.
- Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, milk, and a pinch of sea salt and pepper.
- Pour egg mixture into slow cooker and give it a gentle stir.
- Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.
- Enjoy!
- NOTES: I’ve had great results with full-fat coconut milk (unsweetened), grass-fed heavy cream, and whole milk. Sour cream and plain Greek yogurt work as well. However, non-fat nut milks and skim milk are too watery. Omitting the milk altogether results in a frittata that is just a lot more eggy in flavor and less creamy.
