In the mood for a yummy, easy, healthy and filling breakfast? Then check out this fantastic slow cooker keto frittata! It is to die for and your whole family will love it!
This slow cooker frittata isn't only pretty to look at, is bursting with flavor too! Picture grated zucchini, sun dried tomatoes, basil and prosciutto all wrapped in one heavenly bite!
Did we mention this recipe is low carb and easily done in your slow cooker! Is a no brainer.
Whisk eggs and milk together in a large bowl.
Add zucchini, 1/4 cup sun dried tomatoes, basil, prosciutto, parmesan if using and spices to the bowl and stir until combined.
Line a 6.5 quart slow cooker with parchment paper and pour the mixture into the slow cooker.
Cover and cook on low heat for about 3 hours until the middle of the frittata is set.
Remove by lifting the edges of the parchment paper out of the slow cooker.
Whisk olive oil and vinegar together in a small bowl. Add arugula and remaining 2 tablespoons of sun dried tomatoes, toss until combined.
Let cool for a few minutes, top with arugula salad then slice and serve.
Ingredients
Directions
Whisk eggs and milk together in a large bowl.
Add zucchini, 1/4 cup sun dried tomatoes, basil, prosciutto, parmesan if using and spices to the bowl and stir until combined.
Line a 6.5 quart slow cooker with parchment paper and pour the mixture into the slow cooker.
Cover and cook on low heat for about 3 hours until the middle of the frittata is set.
Remove by lifting the edges of the parchment paper out of the slow cooker.
Whisk olive oil and vinegar together in a small bowl. Add arugula and remaining 2 tablespoons of sun dried tomatoes, toss until combined.
Let cool for a few minutes, top with arugula salad then slice and serve.
