Asparagus, Pepper and Mozzarella Frittata

This colorful dish is as gorgeous to look at as it is delicious to eat.

Serves: 4Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 8 large eggs
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ cup diced red bell pepper
  • 10 asparagus spears, trimmed and sliced
  • 1 cup shredded mozzarella
  • ½ tsp. cayenne
  • 1 tsp. olive oil

Directions

  • Whisk the eggs, salt, and pepper in a medium bowl. Add the peppers, asparagus, mozzarella, and cayenne to the egg mixture.
  • Grease the inside of a 4- to 5-quart slow cooker with olive oil.
  • Pour the egg and bell pepper mixture into the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. The frittata is done when a knife inserted into the center comes out clean.
  • Remove from slow cooker, cut into wedges, and serve hot or at room temperature.

Recipe Information

Serves: 4

Ingredients

  • 8 large eggs
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ cup diced red bell pepper
  • 10 asparagus spears, trimmed and sliced
  • 1 cup shredded mozzarella
  • ½ tsp. cayenne
  • 1 tsp. olive oil

Directions

  • Whisk the eggs, salt, and pepper in a medium bowl. Add the peppers, asparagus, mozzarella, and cayenne to the egg mixture.
  • Grease the inside of a 4- to 5-quart slow cooker with olive oil.
  • Pour the egg and bell pepper mixture into the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. The frittata is done when a knife inserted into the center comes out clean.
  • Remove from slow cooker, cut into wedges, and serve hot or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat16g
Saturated Fat6g
Cholesterol440mg
Sodium820mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars3g
Protein21g