Potato and Cheese Frittata

Use both nonstick spray and butter in this recipe to prevent the starch in the potatoes from sticking to the slow cooker.

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

Serves: 4


  • 1 large Yukon gold potato, peeled
  • 4 tsp. butter, melted
  • Nonstick olive oil cooking spray
  • 6 large eggs
  • ½ cup grated Parmesan cheese
  • 6 sage leaves, minced
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 2 cups mixed greens


  • Slice the potato as thinly as possible. Grease a 4- to 5-quart slow cooker with melted butter and a spritz of nonstick cooking spray and place the potatoes on the bottom in a thin layer.
  • In a medium bowl, beat the eggs well. Add the cheese, sage, salt, and pepper; stir to combine. Pour over the potatoes.
  • Cover and cook on high for 2 hours or on low for 4 hours. Cut into wedges and serve with mixed greens.