Potato Frittata
Topping a moist and hearty potato frittata with an herb-and-apricot
mixture really perks up the flavor and wakes up your taste buds.
Equipment
Ingredients
- 1 16-ounce package frozen hash brown potatoes
- 1 onion diced
- 2 cloves garlic minced
- ¾ cup shredded Cheddar cheese
- ¼ cup shredded Muenster cheese
- 6 eggs
- ½ cup sour cream
- ½ teaspoon salt
- teaspoon pepper
- 1 cup chopped canned apricots
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves
Instructions
- Spray a 3-quart slow cooker with nonstick cooking spray.
- Layer potatoes, onions, garlic, and cheeses in slow cooker.
- In large bowl, combine eggs with sour cream and beat until blended.
- Stir in salt and pepper and mix well.
- Pour into slow cooker.
- Cover and cook on high for 4–5 hours or until eggs are set.
- In medium bowl, combine apricots, honey, and thyme; mix gently.
- Serve apricot topping with frittata.
Notes / Tips / Wine Advice:
About Frittatas
Frittatas are heavier, sturdier omelettes. Because they arecooked over lower, slower heat, the end result isn’t as puffy or
light as an omelette; perfect for the slow cooker. Check the
consistency of the frittata at the shortest cooking time. The
temperature should reach 145°F, and the eggs will be set and
firm.
Nutritional Information
Calories: 329.18 kcal | Protein: 21.17 g | Fat: 10.19 g
