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.