Preparation time is 10minutes
Cook time is 4hours 5minutes
Total time is 4hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1tablespoons extra virgin olive oil
- 2 zucchini, cut into 1cm-thick rounds
- 1 red onion, cut into thin wedges
- 8 free range eggs
- 1/2 Woolworths milk
- 1/4 cup shredded parmesan
- 320grams mix-a-mato tomatoes, halved
- 50grams Greek style fetta, crumbled
- 60grams baby spinach leaves
Description
Impress your lunch guests with this slow-cooked zucchini and feta frittata recipe, which also boasts tomato, spinach, red onion and parmesan.
Method
Step 1 of 3
Heat oil in 5.5L slow cooker in sear mode. Cook zucchini and onion, uncovered, for 2 minutes or until golden and slightly softened. Transfer mixture to a bowl.
Instruction tip
Tip:If your slow cooker doesn’t have a ‘sear’ mode for step 1, use a medium frying pan over medium heat.
Step 2 of 3
Meanwhile, whisk eggs, milk and parmesan together in a large jug. Season.
Step 3 of 3
Wipe out slow cooker, then grease and line with baking paper (see Tip). Add zucchini mixture, tomato, feta and half of the spinach. Pour egg mixture over veggies, cover with lid and cook on low for 4 hours or until eggs are set. Remove frittata from slow cooker and allow to cool for 15 minutes. Slice and serve with remaining spinach.
Instruction tip
Tip:To line the slow cooker with baking paper, scrunch up the paper, then flatten it out before placing it in slow-cooker bowl.
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