Song: "I Feel Good" by James Brown
I'll never forget the day I had my first frittata. During my sophomore year of high school, I took a cooking class where I learned everything related to cooking such as safety tips, measurement abbreviations, and obviously how to cook and bake. One of our assignments was a Bacon, Egg, and Cheese Frittata. It was so good that I made it for my family's Thanksgiving breakfast that year.
Fast forward to a few years later when I started eating healthier and cooking more. My cousin makes frittatas all the time because they're filling and healthy. This egg dish is perfect to have during the summer when you have left-over vegetables that need to serve a purpose.
This past Mother's Day, I decided to make a frittata for my family's brunch. My mom originally wanted to go out for brunch, but then she mentioned how it's one of the worst days to eat out since every restaurant is packed, and people seem to be rushed in and out of restaurants due to the popularity of eating-out on that day.
Anyway, I decided to make something healthy and nutritious since my mom likes eating healthy like I do. I also wanted to try using the crock pot for the first time. The recipe I ended up settling on was a Slow Cooker Spinach and Mozzarella Frittata that I adapted from skinnyms.com. Below is my version of the recipe. If you would like to see the original version by Skinny Ms., click here.
Slow Cooker Spinach and Mozzarella Frittata:
What you'll need:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup part-skim mozarella cheese (divided)
- 2 tablespoons 2% reduced-fat milk
- 3 eggs
- 3 egg whites
- 1/4 teaspoon black pepper
- 1 cup baby spinach (the cup should be PACKED, and the stems need to be removed)
- 1 diced tomato
- dash of salt
1. Put oil in small skillet and saute the onion on medium heat until it's tender. This will take about 5 minutes.
2. Spray the inside of the slow cooker (lightly!) with non-stick cooking spray.
3. In a large bowl combine the sauteed onion, 3/4 cup of mozzarella cheese, and the remaining ingredients. Whisk everything
together to combine, and then pour the mixture into the slow cooker.
4. Sprinkle the remaining 1/4 cup mozzarella cheese on top of the mixture.
5. Cover and cook on the low setting for 1-1/2 hours or until the eggs are set. When you stick a knife in the center of the
mixture, it should come out clean.
6. Cut into 6 pieces and serve with ketchup or my personal favorite, Trader Joe's Peach Salsa!
Since crock-pots obviously make food cook at a slow a pace, I decided to measure out all the ingredients the night before Mother's Day. On the morning of the special day, I woke up real early and made sure everything was in the crock pot before I headed to the gym. Since the dish takes an hour and a half to make, I also stopped at Fairway once I was done working out to pick up sunflowers for Mom, and a fruit salad to go with our meal. By the time I got home, an hour and a half had passed and my mom and brother were ready to eat with me.
I enjoyed this frittata because it tasted great, it was a low-fat dish, and it contained two things that are essential for everyone's diet: vegetables and protein. Because of it's great nutrition, I like to think of this dish as a feel-good food. That's why I've decided to choose the song "I Feel Good" by James Brown for this recipe. When you're done eating this frittata you'll be thinking "I feel good... so good, so good." And later on you might just be thinking "I feel nice...so nice, so nice."
All credit for the original recipe goes to Skinny Ms.
All rights to the song "I Feel Good" go to James Brown.
*Sorry for this post being late-due to working two part-time jobs, I've been extremely busy! Magazines are even starting to pile up in my room because I hardly have time to read them!
