Slow-Cooker Spanakopita Frittata Sandwiches
Years ago my husband and I took a cruise through the Greek islands for our 10th anniversary. Delicious and nutritious foods like this were served on our ship all day, every day. I enjoyed re-creating the flavors in this brunch sandwich. —Laura Wilhelm, West Hollywood, California
Ingredients
- 12 large eggs
- 1/2 cup 2% milk
- 2 teaspoons Greek seasoning
- 2 cups fresh baby spinach
- 1-1/2 cups crumbled feta cheese
- 1 cup sliced fresh mushrooms
- 1/2 cup roasted sweet red pepper strips
- 1/2 cup shredded Italian cheese blend
- 1/4 teaspoon smoked paprika
- 8 ciabatta rolls, bagels or English muffins, split and toasted
Directions
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1In a large bowl, whisk eggs, milk and Greek seasoning until blended. Stir in spinach, feta cheese, mushrooms and pepper strips. Pour into a greased 3-1/2-qt. slow cooker.
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2Cook, covered, on high 2-3 hours or until eggs are set and a thermometer reads 160°. Remove lid; sprinkle frittata with shredded Italian cheese blend and paprika. Turn off slow cooker; remove insert. Let stand until cheese is melted, about 10 minutes. Cut and serve on bread of your choice.
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