Slow-Cooker Spanakopita Frittata Sandwiches

Total Time

Prep: 20 min. Cook: 2 hours

Makes

8 servings

Updated: Mar. 03, 2023

Ingredients

• 12 large eggs
• 1/2 cup 2% milk
• 2 teaspoons Greek seasoning
• 2 cups fresh baby spinach
• 1-1/2 cups crumbled feta cheese
• 1 cup sliced fresh mushrooms
• 1/2 cup roasted sweet red pepper strips
• 1/2 cup shredded Italian cheese blend
• 1/4 teaspoon smoked paprika
• 8 bagels, ciabatta rolls or English muffins, split and toasted

Directions

1. In a large bowl, whisk eggs, milk and Greek seasoning until blended. Stir in spinach, feta, mushrooms and pepper strips. Pour into a greased 3.5-qt. casserole slow cooker.
2. Cook, covered, on high 2-3 hours until eggs are set and a thermometer reads 160°. Remove lid; sprinkle frittata with shredded Italian cheese blend and paprika. Turn off slow cooker; remove insert. Let stand until cheese is melted, about 10 minutes. Cut and serve on bread of your choice.

Nutrition Facts

1 sandwich: 481 calories, 14g fat (6g saturated fat), 296mg cholesterol, 1115mg sodium, 60g carbohydrate (11g sugars, 3g fiber), 27g protein.

source https://www.tasteofhome.com/recipes/slow-cooker-spanakopita-frittata-sandwiches/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: