Slow-Cooker Spinach and Ham Frittata

Slow-Cooker Spinach and Ham Frittata
Spinach and Ham Frittata
Christine Brady/Gluten Free Bread

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.

8
Servings
63
Calories Per Serving
Deliver Ingredients

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

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
16mg
5%
Carbohydrate, by difference
3g
2%
Protein
8g
17%
Vitamin A, RAE
302µg
43%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
270µg
100%
Calcium, Ca
133mg
13%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Folate, total
61µg
15%
Iron, Fe
1mg
6%
Magnesium, Mg
41mg
13%
Phosphorus, P
25mg
4%
Selenium, Se
3µg
5%
Sodium, Na
306mg
20%
Water
44g
2%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.