This recipe needs to be made in a 5 or 6-quart removable stoneware slow cooker or crock pot.
2 tsp olive oil
1 large onion, chopped
1 box (10-oz) frozen broccoli, thawed & drained
1 cup shredded carrots
1 1/4 cups low-fat buttermilk
3 large eggs
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded low-fat Cheddar cheese
In a large nonstick skillet over medium heat, heat oil. Add onion and cook until softened, approximately 3 minutes. Reduce heat and cook, stirring occasionally about 15 minutes until golden and very soft. Add the broccoli and cook, stirring occasionally, 2 to 3 minutes to blend the flavors.
In a medium bowl, whisk buttermilk and eggs. Whisk in flour, baking soda, salt, and nutmeg just until blended. Stir the broccoli mixture and 3/4 cup of the cheese into the buttermilk mixture until combined.
Transfer the mixture into the stoneware pot that has been lightly sprayed with nonstick cooking spray. Sprinkle top with the remaining 1/4 cup of cheese. Cover and cook until a wooden toothpick inserted in the center comes out clean, 3 to 4 hours on high or 6 to 8 hours on low.
Transfer the stoneware to a cooling rack and allow the frittata to cool slightly, probably about 15 minutes. Cut into 10 pieces and serve warm or room temperature.
Yield: 10 servings
Per serving: Approximately 100 calories, 4 g (1 g sat)fat, 67 mg cholesterol, 406 mg sodium, 9 g carbs, 1 g fiber, 7 g protein