Name: Slow-Cooker Asparagus and Zucchini Frittata
Cook time: 30 minutes
Total time: 1 hour 40 minutes
Yield: Serves 6
Ingredients: 3 tablespoons olive oil; 2 medium-size shallots, chopped; 8 ounces asparagus, trimmed and cut into 2-inch pieces on the diagonal; 1 medium-size zucchini, sliced 1/2-inch thick; 12 large eggs; 1 cup grated Parmesan cheese; 1/4 cup chopped fresh basil or flat-leaf parsley leaves; Sea salt and freshly ground black pepper; 5-7-qt. oval slow-cooker

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Photo by Matt Duckor, Food Styling by Molly Baz

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Recipe notes

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