Happy Thanksgiving Eve! In the words of The Recipe Redux “The Holiday feast season is upon us. But there’s lots of room on the table for brightly-colored, nutritious foods. Show us your sweet or savory, naturally-colored/naturally-dyed holiday fare.”
My Slow Cooker Frittata is less “holiday fare” and more “get through the holidays by staying nourished” because it all begins this week with Thanksgiving – a favorite holiday for many. This holiday marks the beginning of even busier schedules (if that is possible), longer to-do lists, dinner and cocktail parties with family, friends and co-workers, or… several weeks full of opportunities for your healthy eating plan to be derailed. Eating too much during the holidays isn’t the only issue, but not eating well during more stressful times can easily result in your getting sick, feeling exhausted or even a bit depressed if you allow yourself to get run down. The fact that it’s also flu season makes it even more important to pay attention to your day-to-day eating.
My best tip? Start your day with protein and fiber. It works because it sets you up for making better choices the rest of the day. Eating protein in the morning helps to stabilize blood sugars throughout the day which helps you make better choices at lunch, during the mid-afternoon energy slump and at dinner. Add vegetables to the mix and with all those additional vitamins, minerals and fiber, it’s a win-win.This recipe is so incredibly easy because you can use whatever you have on hand. Chop and saute, steam or nuke any of your favorite vegetables, whip together some eggs, egg whites or some combination thereof, add a little cheese (if you want), throw it in the slow cooker and in 90 minutes you’ve got breakfast, brunch, lunch or a nutritious mid-afternoon snack. That’s it! So easy, so satisfying. I will admit that on my busiest days, I eat this for lunch. Cold. Don’t judge. 😉I added a few sliced radishes on top for even more color, fiber and flavor. The vegetables you use are up to you, but the more variety the better! This season, remember to take care of yourself because There’s No Place Like Health. 🙂
- 2 cups of beaten eggs (10 large eggs or 5 large eggs plus 7 egg whites)
- 1/3 cup lowfat milk (I used unsweetened almond milk)
- 2 cups of chopped, sauteed or steamed vegetables (I used broccoli, shiitake mushroom, cauliflower, and carrot)
- 1/3 cup grated or crumbled cheese of choice (I used Feta cheese)
- 1/4 tsp. kosher or sea salt
- 1/4 tsp. ground black pepper
- Cooking spray
- 2 sliced radishes or scallions
- Spray ceramic insert of slow cooker with cooking spray.
- Spread cooked and cooled vegetables into slow cooker.
- In a large bowl, whisk together eggs or (eggs and egg whites) with milk until well blended. Gently stir in cheese.
- Pour egg mixture over vegetables.
- Set slow cooker on HIGH for 90 minutes. (Slow cookers' temperatures vary. If the center of the frittata is still a bit runny at the end of 90 minutes, turn to WARM for an additional 30 minutes).
- Using a spatula, remove Frittata from slow cooker. Top with sliced radishes or chopped scallions/green onions.
- Serve immediately, or refrigerate.