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Slow-Cooker Frittata Provencal

Connie Eaton
  • minutes
  • Serves

INGREDIENTS

1/2 cup

water

1 tbsp

olive oil

1

medium Yukon Gold potato, peeled and sliced

1

small onion, thinly sliced

1/2 tsp

smoked paprika

12

large eggs

1 tsp

minced fresh thyme or 1/4 teaspoon dried thyme

1 tsp

hot pepper sauce

1/2 tsp

salt

1/4 tsp

pepper

1

log (4 ounces) fresh goat cheese, coarsely crumbled, divided

1/2 cup

chopped soft sun-dried tomatoes (not packed in oil)