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Summer Slow Cooker Frittata

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

10

eggs

1/4 cup

unsweetened non-dairy milk (I used almond milk)

1

large zucchini, grated and excess water squeezed out

1/4 cup

+ 2 tablespoons chopped sun dried tomatoes, divided

1/4 cup

fresh basil, chopped

2 oz

prosciutto, torn into pieces

1/2 cup

grated parmesan cheese (optional)

1/2 tsp

paprika

1/2 tsp

Italian seasoning

salt and pepper

1/2 cup

baby arugula

1 tbsp

olive oil

1/2 tbsp

red wine vinegar