Serves 10 to 12.
2 tablespoons olive oil
1 cup sliced domestic mushrooms
1 onion, chopped fine
4 cups spinach leaves, coarse stems
removed, and ripped or cut into
1 cup coconut milk
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1. Lightly grease the inside of the slow
cooker with a teaspoon of the olive oil.
2. In large skillet, cook onion and
mushrooms in remainder of olive oil
until tender. Turn the heat off, place
the spinach leaves over the mixture,
and cover with a tight-fitting lid. Allow the spinach to steam under the lid for about 10 minutes, which will cause it to wilt.
3. In a large bowl, beat the eggs and
coconut milk until well mixed. Add the onion, mushroom, and spinach mixture, then the parsley, and stir just to combine.
4. Pour the eggs and vegetables into the slow cooker, cover and turn on Low. Cook on Low for 1 to 2 hours, until eggs are thoroughly cooked. To test for doneness, insert a clean
knife in the center. If it comes out clean, the dish is ready.
This is delicious served with a fresh salsa. Chop 2 very ripe tomatoes and put them in a small bowl. Add a squirt of lime juice, a tablespoon of finely minced onion, 1 clove of crushed garlic, and a teaspoon or so of chopped jalapeno pepper (or a spicy pepper of
your choice). Season with pepper and just a dash of salt.
This dish will feed a crowd—or you for a couple of days, which isn’t such a bad thing!
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.