Super Easy Crockpot Frittata!

I heart my slowcooker!  There is nothing more satisfing then coming home to a meal that's ready and waiting and requires little work!  These days, it seems like we are always on the run.  The girls go to school, I try to pull the house together quickly before I take off to get to work, fly back to school to pick them up and then emptying their backpacks.  Is it me or does this seem to take a ridiculous amount of time?  Unpacking it all, then getting lunches ready again for the next day, getting the kids settled to do homework and then of course making dinner.  This slowcoooker dish makes my life just easier and I'm all for one less thing to do on my agenda! 

Recently, I started making Frittata in my slow cooker.  I was skeptical at first but once I had this tasty recipe, I was sold!  The combo of mozzerella cheese, egg and veggies were a hit all around.  Since we are sensitive to dairy in our home, I also made one with a dairy free mozzerella and the result was just as yummy!
 Slow Cooker Veggie Frittata 

2 tablespoons milk

1 tablespoon olive oil

1 small chopped tomato

1/2 chopped onion

1/2 cup chopped pepper (I used yellow)

1 cup spinach 

4 large eggs

4 large egg whites

1 cup mozzerella cheese or dairy free alternative

2 tsp olive oil

salt and fresh pepper

Directions:

In a small saucepan, add oil and sauté onions and peppers on medium heat until tender, about 3-4 minutes. Add tomatoes and cook for an additional 2 minutes.  Lightly spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, combine sautéed veggies, mozzarella cheese and remaining ingredients; whisk to combine, and pour into slow cooker.  Cover, and cook on LOW for 3- 4 hours, or until eggs are set and a knife inserted in the center comes out clean.