4.5
2 ratings

Slow-Cooker Spinach and Ham Frittata

Spinach and Ham Frittata

The soft filling and crispy edges of this egg dish are going to make your brunch extra enjoyable! Consider adding your favorite herbs to the eggs, or sprinkle some on top.

 

Recipe courtesy of Christine Brady and Gluten Free Bread.

Notes

This recipe is a tasty glimpse into gluten-free-bread.org's first cookbook! ALL gluten-free, ALL Paleo and ALL delicious! Tweet us at @noglutenbread

Ingredients

  • 8 eggs, beaten
  • 2 cloves garlic
  • 2 Cups spinach, chopped
  • 1 Cup ham, diced
  • 1 small onion, chopped
  • ½ Cup canned coconut milk
  • 1 Teaspoon coconut oil
  • 1 Teaspoon sea salt
  • ½ Teaspoon pepper

Directions

 

In a medium skillet, heat coconut oil. Add the onion and garlic and cook until tender.

Add the garlic and onion mixture to the slow cooker along with the spinach and ham. Stir all ingredients together.

In a medium bowl, add eggs, coconut milk, and salt and pepper and whisk together with a fork. Add the mixture to the slow cooker and mix well.

Set the slow cooker on low for 4—6 hours and cook covered until the egg is set. Alternatively, you can cook on high for 2—3 hours. Serve hot.

Nutritional Facts
Servings8
Calories Per Serving152
Total Fat11g16%
Sugar0.6gN/A
Saturated5g27%
Cholesterol177mg59%
Protein11g21%
Carbs3g1%
Vitamin A104µg12%
Vitamin B120.6µg10.7%
Vitamin B60.2mg10.6%
Vitamin C3mg5%
Vitamin D1µgN/A
Vitamin E0.7mg3.4%
Vitamin K37µg46%
Calcium40mg4%
Fiber0.4g1.5%
Folate (food)39µgN/A
Folate equivalent (total)39µg10%
Iron2mg9%
Magnesium23mg6%
Monounsaturated3gN/A
Niacin (B3)1mg6%
Phosphorus150mg21%
Polyunsaturated1gN/A
Potassium241mg7%
Riboflavin (B2)0.3mg16%
Sodium364mg15%
Thiamin (B1)0.2mg14.1%
Zinc1mg8%