Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 6

A simple fresh vegetable frittata looks wonderfully colourful and is a great way to use up seasonal vegetables in the summer months.

Preparation time: 10 minutes

Cooking time: 2½–3 hours

Serves 6

3 peppers (preferably mixed colours), deseeded and cut into chunks

1 medium courgette, trimmed and cut into chunks

1 medium aubergine, trimmed and cut into chunks

1 red onion, peeled and cut into chunks

12 cherry tomatoes

2 garlic cloves, peeled and roughly chopped

12 new potatoes, washed and cut into quarters

3 fresh thyme sprigs

2 tbsp olive oil

Sea salt and freshly ground black pepper

8 eggs

10 tbsp grated Parmesan cheese

Place the peppers, courgette, aubergine and onion in the slow cooker dish and scatter the cherry tomatoes, garlic, new potatoes and thyme over the top.

Drizzle with the olive oil and season generously with salt and pepper. Mix well with a wooden spoon until all the vegetables are coated in the oil. Cover with the lid and cook on high, stirring occasionally, for 1½–2 hours or until tender. Remove the thyme and discard.

Whisk the eggs and half of the Parmesan cheese together in a bowl. Season generously, then pour the mixture over the vegetables. Replace the lid and cook for a further hour or until just set.

Remove from the slow cooker base and sprinkle with the remaining Parmesan cheese. Run a knife around the edge of the frittata to loosen, then leave to cool, uncovered, for 5 minutes before cutting into wedges or squares to serve.