Food & Wine
Cheese and vegetable frittata
We love this recipe as a fresh meal served with salad and coleslaw. The frittata can also be sliced into squares for lunchboxes or self-serve bites at your next party.
Serves: Eight
Ingredients:
- 10 eggs
- 1 cup grated cheddar cheese
- 1/2 red capsicum, chopped
- 1/2 yellow capsicum, chopped
- 1 tomato, diced
- 1 small onion, finely diced
- 3 spring onions (scallions), sliced
Method:
- Whisk the eggs in large bowl, then fold the remaining ingredients through.
- Line the slow cooker with baking paper, then pour in the egg mixture.
- Cover, putting a tea towel (dish towel) under the lid, and cook on HIGH for 1½ hours.
- Cooking times may vary so test that the egg is cooked through.
- Use the baking paper to lift the frittata up and out.
What’s your favourite dish to make in the slow cooker?
Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker.
This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.