A good frittata makes an ideal breakfast, brunch, lunch or easy dinner. They’re a cinch to prepare. You can fill them with your favorite veggies, cheeses and meats. You can add potatoes or cubes of cooked polenta or pasta. You can serve them hot, warm, at room temperature, or even cold right out of the fridge. But it gets even better: They can be made in a slow cooker for set-it-and-forget-it simplicity. What's not to love about that?
This vegetarian frittata is full of vegetables, including spinach, mushrooms, scallions and cherry tomatoes. We've left out the starches to make it a light, low-carb option. Prepare this exceptional dish for your next potluck or brunch, or make it on Sunday for quick breakfasts and lunches throughout the week. Feel free to add diced cooked sausage, crumbled bacon or leftover roasted potatoes if you want to make the frittata a bit more substantial.