One of Brandy's favorite things about fall is breaking out the ol' slow cooker, chucking in some choice ingredients, and plugging in the setting, then leaving to have a stroll in the beautiful crisp autumn air, and returning home to find a meal warm and ready to eat. "It's like having my own personal butler, who is also my own personal chef, and he just slips in and cooks for me while I'm out. I love that silly slow cooker," Brandy often says. Recently, Brandy's friends at Red Gold Tomatoes offered to set her up with some kitchen tools and a few cans of their perfect tomatoes, challenging her to put her slow cooker expertise to the test. Never one to back down from a challenge, Brandy put her thinking cap on and came up with an Italian style slow cooker frittata that is sure to be a crowd pleaser.
Red Gold's other awesome slow cooker recipe ideas! Also, make sure to checkout Red Gold's Facebook page to find out how to win your very own slow cooker!
The writers of this blog were sent products from Red Gold Tomatoes in order to facilitate this post.
Tomato, Basil, and Garlic Slow Cooker Frittata
6-8 B sized yukon gold potatoes, sliced thin
1 can of Red Gold Garlic and Olive Oil Tomatoes
1 cup of shredded cheese (we suggest a melty cheese with pungency, like Swiss or gruyere)
1 tablespoon of baking soda
2-3 leaves of fresh basil, sliced thinly
* Optional 6-8 white pearl onions
In a medium bowl, scramble all of the eggs together, then add the baking soda and the can of tomatoes. Stir quickly to combine, then add the cup of cheese and the shredded basil and stir again until everything is coated.
Spray the bottom and sides of your slow cooker with cooking spray or coat with a small amount of butter, then begin layering in the potato slices. Lightly salt the potato slices, then pour in the egg mixture and let it settle for a minute or two (all the cheese should float to the top when it's ready). Place the pearl onions (if using) in a circle halfway between the center and the edge.
Cook on high for 2 hours or on low for 6, or until the top is slighting browned and the eggs are cooked all the way through. Slice into wedges and serve immediately.
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