I do editorial reviews monthly for Alive Magazine, a Canadian publication I really appreciate. Today I’d like to share a very creative slow cooker recipe right from this month’s offering  – Issue 399.

Slow cookers are one of my favorite kitchen implements and in the winter, the soups, stews and roasts that can be made are only limited by your imagination. In Skinny Gut Diet we’ve even dubbed the slow cooker as one of our “power tools”. Today I’m offering you a particularly interesting breakfast idea, hopefully one you and yours will enjoy throughout the day.

Egg-Ceptional Slow-Cooked Frittata

Eggs and vegetables – in my mind, that’s a perfect combination for a meal or snack. Add in – “totally easy to prepare” – well, this could be the perfect breakfast, and a great way to keep your blood sugar balanced and your family healthy. Once prepared, this frittata can be made into meal or snack portions and can be safely refrigerated in an airtight container for up to three days (if it lasts that long…) Grab and go – easy and nutritious.

1 tbsp (15 mL) grapeseed or coconut oil

10 large organic eggs

1 ½ tsp (7ml) finely chopped fresh dill or ¾ tsp (4mL) dried dill

2 tbsp (30 mL) Dijon mustard

5 oz (140 g) baby spinach

2 green onions, trimmed and finely chopped

1 cup (250 mL) grated sweet potato

½ cup (125 mL) diced roasted red peppers

½ cup (125 mL) corn kernels, fresh or thawed if frozen

2 oz (56 g) crumbled feta cheese

(truthfully, any veggies you have on hand will be delicious in this – kale, mushrooms, peas, green beans, asparagus – be creative and empty your frig into the slow cooker!)

Grease a 5 quart (4.7L) or 6 quart (5.7L) oval slow cooker with oil.

In large bowl, whisk together eggs, dill, and mustard. Stir in spinach, green onions, sweet potato, roasted red pepper, and corn (or whatever) until well combined. Pour into oiled slow cooker and sprinkle with cheese. Cover with lid and cook on low until frittata is set and cheese is melted, about 2 ½ to 3 hours.

Cut into portions and serve either warm or at room temperature.

Serves 8.

Note – Each serving contains: 178 calories; 10 g protein, 12 g total fat (3 g sat. fat, 0 g trans fat); 8 g total carbohydrates (3 g sugars, 2 g fiber); 280 mg sodium

Here’s to slow and steady cooking on your way to vibrant health!