• 1 c. zucchini, thinly sliced
  • 1 c. yellow squash, thinly sliced
  • 1/2 c. red pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 c. asparagus, cut into 1 inch pieced
  • 8 large eggs, beaten
  • 1/2 c. fontina cheese, grated
  • 1/2 c. mozzarella cheese, grated
  • 1/2 c. Parmesan cheese, grated
  • 1/2 c. fresh Italian parsley, minced
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper

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This Italian-style breakfast is a great alternative for vegetarians. Complete Slow Cooker Fresh Vegetables & Three Cheese Frittata with fresh fruit, toast and a cup of steaming Italian espresso.

  1. In a medium skillet, saute the zucchini, yellow squash, red pepper and garlic until tender.
  2. Transfer the vegetables to the slow cooker, and add the remaining ingredients, mixing thoroughly to combine.
  3. Cover. Cook on Low 4-6 hours or on High for 2-3 hours.

Note: Virtually any vegetable can be used in a frittata.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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