Slow Cooker tomato, basil, and ricotta frittata

3 Points, Weight Watchers

Prep Time: 0:30 Cook Time: 3:10 Total Time: 3:50 Difficulty: Easy Servings: 4 Source:

Ingredients

2 spray cooking spray

2 tsp olive oil

1 small red onion, scrubbed and thinly sliced

1/2 pound new potatoes, cut into 1/8-inch slices

1 tsp kosher salt

6 oz (1 1/4 cups) cherry tomatoes, halved or quartered if large

1/3 cup basil, thinly sliced

5 large eggs

1/4 tsp black pepper

1/8 tsp ground nutmeg

1/2 cup part-skim ricotta cheese

Directions

LIne 4- or 5-quart slow cooker with plastic slow cooker liner. Spray liner with nonstick spray.

Heat oil in medium heavy nonstick skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften and turn golden, about 6 minutes. Add potatoes and sprinkle with 1/4 teaspoon salt; cook, stirring, until potatoes are partially cooked, about 4 minutes, reducing heat to medium if onion browns too quickly.

Transfer potato mixture to prepared slow cooker, spreading to form even layer; sprinkle with 1/4 teaspoon salt. Top with tomatoes and basil. Beat eggs, pepper, nutmeg, and remaining 1/2 teaspoon salt in medium bowl; pour over potato mixture. With fork, gently stir to ensure eggs are mixed throughout. Dollop ricotta on top, spacing evenly. Cover and cook until potatoes are fork-tender and knife inserted into center of frittata comes out clean, 3-3 1/2 hours on Low. (Carefully remove lid to prevent condensation from dripping onto frittata.)

Using liner as handles, lift out frittata and set on work surface; let stand, uncovered, 5 minutes. Cut frittata into 4 wedges.

Per serving: 1 wedge

Nutrition

3 smart points