One slice of this hearty Mexican breakfast will definitely hold off your hunger until lunch. To make it a little quicker, chop the peppers and onions the night before, cover, and store in the fridge.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 4-qt. slow cooker with a disposable slow cooker liner; coat liner with cooking spray. For frittata, in prepared cooker combine next seven ingredients (through chili powder). Stir in eggs. Cover and cook on low 2 1/2 hours or until eggs are set (at least 165°F).

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  • Meanwhile, for guacamole, in a medium bowl combine avocados, chipotle pepper, and lime juice. Mash using a potato masher or fork. Cover surface with plastic wrap and chill until ready to serve.

  • Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, 10 minutes. Top servings with cheese and cilantro and serve with guacamole.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

242 calories; 15 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 284 mg cholesterol; 427 mg sodium. 386 mg potassium; 15 g carbohydrates; 4 g fiber; 3 g sugar; 13 g protein; 0 g trans fatty acid; 1229 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 78 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 2 mg iron;

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