Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta

Ingredients

• 14 oz. can small artichoke hearts, drained and cut into small pieces
• 12 oz. jar roasted red peppers. drained and cut into small pieces
• 1/4 cup sliced green onions
• 8 eggs, beaten well until yolks and whites are completely combined
• 4 oz. crumbled Feta cheese
• Spike Seasoning to taste, I used about 1 tsp.
• Fresh-ground black pepper to taste
• 2 T chopped parsley for garnish, optional

Directions

1. Set a colander in the sink and empty the artichoke hearts into it so they can drain thoroughly. As they sit, cut the green onions and break up the feta. Coat the slow cooker insert generously with non-stick spray.
2. Move the drained artichoke hearts onto a cutting board, then tip the roasted red peppers into the colander to drain. Chop the artichokes into small bites, about quarters or a bit smaller for larger pieces, and scatter them across the base of the slow cooker insert.
3. Slice the drained red peppers into roughly 1/2 inch pieces, then add them to the slow cooker along with the green onions.
4. Whisk the eggs until the yolks and whites are fully blended, then pour them over the vegetables. With a fork, carefully nudge everything around so the artichokes, peppers, and green onions are evenly spread through the eggs.
5. Scatter the feta across the surface, then add Spike Seasoning and freshly ground black pepper. Cook on low for 2-3 hours, stopping when the eggs have set to your liking and the feta has melted. Mine took about 2 1/2 hours, though some slow cookers may run a bit cooler or hotter.
6. Slice the frittata right in the slow cooker while it is still warm. Serve hot, with chopped parsley over the top if you want the garnish.