Breakfast for 4

Summer Slow Cooker Frittata

Name: Summer Slow Cooker Frittata
Total time: 190 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 eggs; 1/4 cup unsweetened non-dairy milk; 1 large zucchini; 1/4 cup + 2 tablespoons chopped sun dried tomatoes; 1/4 cup fresh basil; 2 oz prosciutto; 1/2 cup grated parmesan cheese (optional); 1/2 tsp paprika; 1/2 tsp italian seasoning; salt and pepper to taste (optional); 1/2 cup baby arugula; 1 tbsp olive oil; 1/2 tbsp red wine vinegar

$7.70for 4190 minServes 4

Eggs, zucchini, tomatoes, basil, and prosciutto cook slowly with milk and cheese until the frittata is firm.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 10$0.30 each typical	10	$3.00Typical price
	Almond, 2.25 oz$0.05/oz typical	2.25 oz	$0.11Typical price
	Zucchini and summer squash, 0.65 lb$1.79/lb typical	0.65 lb	$1.12Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
	Prosciutto, 2 oz$1.20/oz typical	2 oz	$2.40Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
	Bok choy and napa cabbage, a little$1.99/lb typical	a little	$0.12Typical price
Total for the servings shown		$7.70

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices

Pantry staples you likely have

Dried spices (cumin, paprika, chili powder, oregano)Salt and pepperOlive and cooking oilWine, beer and spirits

Not included in the cost.

190 minstart to table
Involveddifficulty
4servings as written
$typical cost tier

American Low-carb Budget Breakfasts Slow cooker Summer

Typical price

$1.93 per serving$7.70 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

10 eggs
1/4 cup unsweetened non-dairy milk
1 large zucchini
1/4 cup + 2 tablespoons chopped sun dried tomatoes
1/4 cup fresh basil
2 oz prosciutto
1/2 cup grated parmesan cheese (optional)
1/2 tsp paprika
1/2 tsp italian seasoning
salt and pepper to taste (optional)
1/2 cup baby arugula
1 tbsp olive oil
1/2 tbsp red wine vinegar

Steps

Grease a 6-quart slow cooker with the olive oil.
Whisk the eggs, milk, paprika, Italian seasoning, salt, and pepper in a bowl.
Layer the zucchini, sun-dried tomatoes, basil, prosciutto, and Parmesan in the cooker, then pour the eggs over them.
Cover and cook on high for 3 hours, until the center is firm and the eggs reach 160 F.
Toss the arugula with the red wine vinegar, then scatter it over the cooked frittata before slicing.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.