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Slow Cooker Spanakopita Frittata Sandwiches Exps Rc23 271150 P2 Md 02 01 9b

Slow-Cooker Spanakopita Frittata Sandwiches

TOTAL TIME: Prep: 20 min. Cook: 2 hours + standing YIELD: 8 servings.
Years ago my husband and I took a cruise through the Greek islands for our 10th anniversary. Delicious and nutritious foods like this were served on our ship all day, every day. I enjoyed re-creating the flavors in this brunch sandwich. —Laura Wilhelm, West Hollywood, California

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 ciabatta rolls, bagels or English muffins, split and toasted

Directions

  • 1. In a large bowl, whisk eggs, milk and Greek seasoning until blended. Stir in spinach, feta cheese, mushrooms and pepper strips. Pour into a greased 3- or 4-qt. slow cooker.
  • 2. Cook, covered, on high 2-3 hours or 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.

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