Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan

Ingredients

• 4 cups small broccoli flowerets
• 1/2 cup low-fat cottage cheese, rinsed and drained
• 6 oz. Swiss Cheese
• 9 eggs, beaten until whites and yolks are well-combined
• 1/4 cup coarsely grated Parmesan cheese
• Salt and fresh ground black pepper to taste
• Chopped parsley for serving, optional

Directions

1. As you heat a medium-sized pot of water to a boil, trim the broccoli into small, bite-sized pieces. Lightly salt the water, add the broccoli, and cook it for just 2 minutes. Tip it into a colander set in the sink, and leave it to drain thoroughly.
2. Set the cottage cheese in a fine-mesh strainer and rinse it with cold water until you’re left with just the curds. Let it drain well while you grate the Swiss cheese and measure the Parmesan.
3. Whisk the eggs until the yolks and whites are fully blended. Coat the inside of the slow cooker with non-stick spray, or mist it with olive oil.
4. Once the broccoli is well drained, arrange it evenly in the bottom of the slow cooker. Scatter the cottage cheese and Swiss cheese over the broccoli.
5. Pour the eggs over everything, then use a fork to gently nudge the mixture around so the ingredients are distributed. Add salt and fresh ground black pepper to taste, then finish with the coarsely grated Parmesan.
6. Cook on LOW for 2 1/2 – 3 hours, until the frittata is fully set and has begun to loosen from the edges. Serve hot, adding chopped parsley on top if you’d like.