Slow Cooker Spinach and Mushroom Frittata

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Place the oven-safe dish inside your slow cooker filled with the ingredients.

Cheesy, deliciousness

Cut and serve

Makes 4 servings

6 eggs, lightly beaten

Salt and pepper to taste

2 garlic cloves, minced

3 mushrooms, sliced

1 cup fresh spinach

1/2 cup - 1 cup shredded cheese

1.  Spray an oven-safe dish that fits inside your large slow cooker with non-stick cooking spray.

2.  Combine the eggs, salt and pepper, garlic, mushrooms, spinach in the dish.  Sprinkle the top with cheese.

3.  Place dish in the bottom of the slow cooker.  Cover and cook on HIGH for 90 minutes to 2 1/2 hours.  

4.  Slice and serve.

Review:

I had zero expectations for this dish (I wasn't sure how the eggs would cook and if the texture would be rubbery or what).  I was pleasantly surprised by how it turned out.  It was delicious.  My husband and my kids all ate it and thought it was great.  My husband commented on the consistency of the eggs.  This is a perfect brunch recipe or a quick and easy dinner.  4 stars