It’s important that you cook the vegetables until they’re dry. If they’re not cooked to that point, the frittata will be watery and not come out of the pan easily.
Makes 6 to 8 servings | Prep time: 25 minutes | Minimum cook time: 2 hours in a medium slow cooker
1 (6-ounce) package refrigerated
angel hair pasta
3 tablespoons olive oil
2 small zucchini, sliced
4 scallions, white parts and 3 inches
of green tops, thinly sliced
3 garlic cloves, minced
2 ripe plum tomatoes, rinsed, cored,
seeded, and finely chopped
3 tablespoons chopped fresh basil
or 2 teaspoons dried
1 tablespoon chopped fresh oregano
or 1 teaspoon dried
1⁄4 cup sliced green olives
Salt and freshly ground black pepper
6 large eggs
1⁄2 cup freshly grated Parmesan cheese
Vegetable oil spray
1. Cook pasta according to package directions until al dente. Drain and set aside to cool.
2. Heat oil in a large skillet over medium-high heat. Add zucchini,
scallions, and garlic. Cook, stirring frequently, for 5 minutes, or until
zucchini is tender. Add tomatoes, basil, oregano, and olives. Cook mixture,
stirring frequently, for 5 minutes, or until liquid from tomatoes evaporates.
Season to taste with salt and pepper, and cool for 10 minutes.
3. Grease the inside of the slow cooker liberally with vegetable oil spray or melted butter. Fold a sheet of heavy duty aluminum foil in half, and place it in the bottom of the slow cooker with the sides of the foil extending up the sides of the slow cooker. Whisk eggs with cheese, and stir in cooked pasta and vegetables. Pour mixture into the
4. Cook on High for 2 to 21⁄2 hours, or until eggs are set. Run a spatula
around the sides of the slow cooker. Remove frittata from the slow cooker by pulling it up by the sides of the foil. Slide it gently onto a serving platter, and cut it into wedges. Serve hot, at room temperature, or chilled.
The vegetable mixture can be
cooked up to 1 day in advance and
refrigerated, tightly covered. Reheat
the vegetables to room temperature
in a microwave-safe dish, or over low
heat, before completing the dish.
Add 3⁄4 cup chopped prosciutto
Substitute 2⁄3 cup fresh peas
or frozen peas, thawed, for 1 of
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.