The Crock Pot Series: Spinach and Mozzarella Frittata

Recipe from

This addition to the Crock Pot Series combines two of my favorite things, breakfast food and easy recipes. This protein and nutrient packed meal can be eaten any time of the day. Have it solo or served with a side of fresh fruit. Feel free to modify the Skinny Ms. recipe and add whatever you like!


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 almond 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. In a large bowl, combine sautéed onion, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into crock pot. 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.




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