Slow Cooker Frittata

SERVES: 8

PREPARATION TIME: 25 min

COOKING TIME: 2 hr 30 min

Ingredient

2 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
12 eggs
1/2 cup 35% whipping cream
1 tsp minced garlic
1 tsp dried oregano
1/4 tsp red pepper flakes
1 1/2 tsp salt
3/4 tsp pepper
4 cups packed baby arugula
1 1/4 cups roasted red peppers, thinly sliced
1/2 red onion, thinly sliced
3/4 cup crumbled goat cheese
1/4 cup toasted pine nuts (optional)

Method

Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).

Cook with:
Delicato Extra Virgin Olive Oil

A mild, light bodied Extra Virgin Olive Oil that complements your favourite dishes and enhances the unique flavour of the other ingredients. Enjoy its delicate character on seafood, in stews and sauces, or even drizzled over a fresh garden salads.