If you’ve yet to try our mouth-watering Spinach and Mozzarella Fritatta, you don’t know what you’re missing! This slow cooker recipe combines the flavors of mozzarella cheese, onion, spinach, and eggs to create a savory and filling recipe that will have you coming back for more.
Spinach and Mozzarella Frittata tastes great, whether served hot or cold, and goes perfectly with a garden fresh salad or our Quinoa Rice Pilaf. We love to experiment by added sauteed mushrooms and goat cheese.
Yields: 6 Servings | Serving Size: 1/6 of entire recipe | Calories: 139 | Previous Points: 3 | Points Plus: 4 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 94 mg | Carbohydrates: 4 g | Fiber: 1 g | Sugars: 2 g | Protein: 12 g
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 1 cup 2% shredded mozzarella cheese, divided
- 3 eggs
- 3 egg whites
- 2 tablespoons 1% milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1 (packed) cup chopped baby spinach, with stems removed
- 1 Roma tomato, diced
- Salt to taste
In a small skillet, add oil and sauté onion on medium heat until tender, about 5 minutes.
Lightly spray the inside of the slow cooker with nonstick cooking spray. We like to make our own by filling this reusable cooking spray bottle with olive oil or canola oil.
In a large bowl, combine sautéed onion, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook on LOW for 1–1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.