Tomato-Herb Frittata Recipe

While a frittata can often be thought of as a breakfast or brunch dish, we also love our Tomato-Herb Frittata served with a leafy green salad tossed in a light vinaigrette for a delicious lunch or savory dinner recipe. So, what exactly is a frittata? It’s basically like a flat omelet. Instead of using the fold-over technique that defines most omelets, this frittata is cooked in the slow cooker with the lid on, allowing the entire egg dish to set without the hassle of trying to flip an already fragile concoction.

1 1/2 cups halved grape tomatoes
10 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled (about 1/2 cup)

Lightly grease a 5- or 6-quart slow cooker with cooking spray. Spread tomato halves in slow cooker. Whisk together eggs and next 7 ingredients in a medium bowl; pour egg mixture over tomatoes. Sprinkle evenly with feta. Cover and cook on LOW until set, about 3 hours.




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