Mediterranean Frittata

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 cups (8 ounces) sliced mushrooms
• 6 cloves garlic, sliced
• 1 teaspoon dried basil
• 1 medium red bell pepper, chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• ¼ cup sliced kalamata olives
• 8 eggs, beaten
• Feta cheese, crumbled
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Butter, softened
• Fresh strawberries (optional

Instructions:

• Coat the inside of your Crock-Pot® slow cooker with butter.
• Heat oil in a large skillet over medium-high heat.
• Add onion, mushrooms, garlic and basil; cook 2 to 3 minutes or until slightly softened, stirring occasionally.
• Add bell pepper, and cook for 4 to 5 minutes, or until vegetables are tender.
• Stir in spinach and cook for 2 minutes.
• Stir in olives.
• Remove onion mixture to slow cooker.
• Combine eggs, cheese, salt and black pepper in a large bowl.
• Pour over the vegetables in your slow cooker.
• Cover, and cook on LOW for 2½ to 3 hours or on HIGH 1½ to 2 hours, or until eggs are set.
• Cut into wedges.
• Serve with strawberries, if desired.