Prep Time::15 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 20 mins
Servings::6
Yield::6 servings
Ingredients
cooking spray
1 teaspoon ghee (clarified butter)
½ (8 ounce) package mushrooms, sliced
¼ cup chopped fresh spinach
¼ cup sliced cherry tomatoes
2 medium green onions, sliced
salt and ground black pepper to taste
6 large eggs
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
2 teaspoons Italian seasoning
Directions
Spray a slow cooker generously with cooking spray.
Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.
Cook's Notes:
Feel free to use butter instead of ghee. Any type of shredded cheese works.
If you want to make your own Italian Seasoning, mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons dried rosemary, 2 tablespoons dried parsley, 2 tablespoons dried coriander, 2 tablespoons dried thyme, 2 teaspoons pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons red pepper flakes together in a bowl. Store in an airtight container.