Green Frittata

Spring Appetizers


1 tbsp. butter

1 bunch (about 1 lb.) thin asparagus, trimmed and cut into 1″ lengths

5 sheets matzo, broken into large chunks

5 large eggs

1 c. basil leaves, chopped

1 c. frozen (thawed) peas

1 tbsp. lemon zest


  1. Preheat oven to 350°F; spray 8-inch-square baking dish with nonstick cooking spray.
  2. In 12-inch skillet on medium, melt butter. Add asparagus; cook 5 to 8 minutes until crisp-tender. Remove from heat; let cool.
  3. In medium bowl, pour 1 cup warm water over matzo and let soften 5 minutes. Drain.
  4. In large bowl, beat eggs. Stir in asparagus, matzo, basil, peas, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Pour into baking dish.
  5. Bake 40 minutes or until top is golden brown and center is set. Can be refrigerated up to 3 days.

Nutritional information (per serving): About 200 cals, 10 g protein, 25 g carbs, 6 g fat (3 g sat), 3 g fiber, 465 mg sodium

Thank you for reading 🙂


Slow Cooker Frittata Provencal/Recipe Share


  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
  • 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)


  • Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
  • In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
  • In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
  • Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.
Test Kitchen tips

  • We tested this recipe with tomatoes that are ready to use without soaking. When using whole sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before chopping.
  • Smoked paprika adds a rich flavor to this dish. You can also use it in recipes that call for ground chipotle pepper.
  • No feta? Cream cheese or mascarpone mixed with yogurt, for tanginess, will work.
Nutrition Facts

1 wedge: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.

Originally published as Slow Cooker Sun Dried Tomato Frittata in Taste of Home Everyday Slow Cooker & One Dish Recipes 2014

Thank you for reading 🙂

Bacon Apple Cinnamon Breakfast Frittata/Recipe Share


Bacon Apple Cinnamon Breakfast Frittata
• 1 slice of bacon, diced
• 1 medium apple, peeled, cored, and diced
• 1 tablespoon ghee or organic butter
• 3 large eggs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 1 teaspoon orange zest
• 2 tablespoons pure maple syrup

Preheat oven to 350 degrees F.
In an 8-inch oven-proof skillet, cook bacon over medium-high heat until almost crispy. Set bacon aside on a paper towel-lined plate.
Add ghee and apple to the skillet over medium heat and saute for about 5 minutes until the apples are tender.
In a small bowl, whisk eggs, cinnamon, vanilla, and orange zest. Pour into skillet over the apples. Sprinkle with cooked bacon. Swirl until eggs start to set. Pop the skillet into the oven for approximately an additional 3-5 minutes to allow the eggs to set on top.
While the egg mixture is in the oven, heat the maple syrup on medium-high in a small saucepan to allow the syrup to reduce.
Slide your frittata onto a plate and drizzle with maple syrup.

Thank you for reading 🙂