360 Your Life with Brooke Thomas

Veggie Crock-Tata

By 4 Comments

What is better than a Veggie Frittata on the weekend. This is a great recipe for a small family or a larger group if you have visitors. This recipe has become a staple in my home on the weekends. I like to get up very early on Saturday morning before anyone else is awake and make this recipe, run to an early hot yoga class, and when I get home, my family is just getting up and I am able to sit and serve them a beautiful and healthy breakfast. It literally takes about 5 minutes to prep and 2 hours cook time in the crockpot. 
 

 
Veggie Crock-Tata
What is better than a Veggie Frittata on the weekend. This is a great recipe for a small family or a larger group if you have visitors.
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Prep Time
5 min
Cook Time
2 hr
Prep Time
5 min
Cook Time
2 hr
Ingredients
  1. Parchment Paper
  2. 2 Cups of Sweet Potatoes or 1 Full Potato
  3. 12 eggs
  4. 1 Large Bell Pepper
  5. 1 Cup Fresh Sliced Mushrooms
  6. 1 Cup Fresh Spinach Leaves
  7. Optional: Goat Cheese
Instructions
  1. Line your slow cooker with parchment paper with extra room on sides do lift up.
  2. Peel the sweet potato. Cut the potato and shred it in a food processor or high speed blender to create a sweet potato spread that will become the frittata crust. Spread the shredded sweet evenly on the bottom of the parchment paper as the first layer.
  3. Add the veggies evenly on top of the sweet potato spread.
  4. Whisk all 12 eggs together in a bowl. Pour egg mixture evenly over the top of the sweet potato crust and veggies.
  5. Cook on high for two hours.
Notes
  1. Gluten Free, Nut Free, Dairy Free
360 Your Life with Brooke Thomas https://360yourlife.com/

Veggie Frittata

By 1 Comment

Veggie Frittata
We had a full house all weekend! Six extra kids and four extra adults! As they were leaving this morning, I decided to whip up a healthy egg frittata with my helper, Riley. Riley loves to crack eggs, so this was right up her alley. It was so easy to throw this together for our guests as they were packing up.
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Cook Time
55 min
Cook Time
55 min
Ingredients
  1. 2 dozen eggs
  2. 1/2 can of coconut oil
  3. Fresh Veggies (We used baby spinach and bell peppers)
  4. 1/2 cup Goat Cheese, crumbled
  5. 1 tomato, sliced
  6. 1 tablespoon coconut oil
Instructions
  1. Preheat oven to 325.
  2. In a skillet, heat coconut oil and add veggies. Cook until sauteed and tender.
  3. In a large mixing bowl, whisk the eggs and add the coconut milk.
  4. Add the sauteed veggies and mix well.
  5. Use coconut oil to grease a baking dish and pour the egg mixture into the dish.
  6. Bake for approximately 50 minutes.
  7. Add goat cheese and fresh tomatoes and return to the oven for 5 minutes.
360 Your Life with Brooke Thomas https://360yourlife.com/

 

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