Slow-Cooked Potato Frittata with Apricot Herb Topping
A hearty slow-cooked potato frittata with melted cheese, topped with a sweet and herby apricot-honey mixture for a unique flavor twist.
Equipment
- 3-quart slow cooker
- whisk,
- Nonstick cooking spray
Ingrediënten
- For the frittata:
- 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 tsp salt
- ¼ tsp pepper
- For the topping:
- 1 cup chopped canned apricots
- 2 tbsp honey
- 2 tsp fresh thyme leaves
Instructies
- Spray a 3-quart slow cooker with nonstick cooking spray.
- Layer the hash brown potatoes, diced onions, minced garlic, and shredded cheeses in the slow cooker.
- In a large mixing bowl, whisk together the eggs and sour cream until smooth.
- Stir in salt and pepper.
- Pour the egg mixture evenly over the layered potatoes and cheese.
- Cover and cook on high for 4–5 hours, or until the eggs are fully set and the internal temperature reaches 145°F.
- In a medium bowl, mix the chopped apricots, honey, and fresh thyme leaves.
- Once the frittata is done, slice into portions and serve with the apricot topping.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a fresh green salad or a slice of crusty bread for a balanced meal.
Wine Advice:
Pair with a light sparkling wine or a dry Riesling to complement the sweet and savory flavors.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 15 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.9 g
