Slow Cooker Frittata with Broccoli, Ham, and Swiss

Ingredients

• 3 cups broccoli flowerets, cut in small bite-sized pieces
• 1 tsp. olive oil, for sauteeing broccoli
• 6 oz. low-fat Swiss cheese, sliced into thin strips
• 6 oz. lean sliced deli ham, sliced into thin strips
• 1 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 12 eggs, well beaten
• Diagonally sliced green onions for garnish

Directions

1. Chop the broccoli into small, bite-sized pieces. Slice both the Swiss cheese and the ham into thin strips. Crack the eggs into a bowl or a large glass measuring cup, then beat them thoroughly.
2. If you’re working with a Ninja Slow Cooker or another model with a sauté setting, coat the insert with the olive oil, set it to high, and cook the broccoli for 3-4 minutes, just until it begins to soften. If your slow cooker does not sauté, microwave the broccoli on high for about 1 minute, or cook it briefly in a frying pan on the stove. If you are not using a Ninja or another non-stick slow cooker, spray the insert with non-stick cooking spray.
3. Add the lightly cooked broccoli, ham, and Swiss to the slow cooker in layers.
4. Pour in the beaten eggs, then add Spike Seasoning or another all-purpose seasoning blend, along with fresh-ground black pepper to taste.
5. With a fork, carefully nudge everything around so the broccoli, ham, and cheese are evenly spread through the eggs.
6. Cook on LOW for about 2 1/2 hours, until the top is fully set and the eggs have begun to separate from the sides of the slow cooker. The surface will not brown the way eggs do in an oven or on the stovetop.
7. Slice the frittata into pieces, transfer them to a serving platter, and scatter green onions over the top if using. Serve.
8. Store leftovers in the fridge for several days, then warm them in the microwave or wrap them in foil and reheat in a toaster oven.