Inspired by several slow cooker frittata recipes on Kalyn's Kitchen. Serves 6.
1 small onion, diced
1 small red bell pepper, diced
1/4 cup sun-dried tomatoes (not oil packed), diced
1 4-oz can fire-roasted green chile peppers, drained
1 tsp Mexican oregano
9 large eggs
2 tsp skim milk
8 oz shredded low-fat Cheddar cheese
1/2 tsp fresh black pepper
Optional toppings: chopped avocado, chopped cilantro, scallions, salsa fresca
Spray a 5- or 6-quart slow cooker with cooking spray. (I made this in my Ninja cooker, but you can use any slow cooker; just be sure to spray well if the cooker insert is not a nonstick one.)
Set the cooker to LOW, and add the onion, bell pepper, sun-dried tomatoes, canned chiles, and Mexican oregano. Stir, and let the mixture heat up while you prepare the rest of the ingredients.
In a large (8-cup) measuring cup or mixing bowl, whisk together the eggs and skim milk, until the whites and yolks are thoroughly incorporated. Stir in the grated cheese, and season with black pepper.
Pour the egg mixture into the slow cooker, and use a rubber spatula to gently bring some of the colorful vegetable mixture to the surface.
Cover and cook on LOW for 3 hours (depending on how hot your cooker is, and whether it's a 5- or 6-quart). Check after 2-1/2 hours, using a toothpick inserted in the center to see if the eggs are set; the frittata should be completely set, and beginning to pull away from the sides of the slow cooker.
Cut into individual portions, and top each with chopped avocado, salsa, scallions or cilantro (or all!).
Serve hot or at room temperature. (Can be made ahead; let cool completely, and refrigerate.)