{Recipe} Crockpot Frittata & Coffee Cake

This past weekend, we hosted a brunch for Eric’s college friends. It capped off a great, fun weekend with friends we hadn’t seen in far too long. Given how unpredictable Ethan’s schedule tends to be on the weekends, I knew I didn’t want to spend the entire morning in the kitchen cooking in case I needed to be with him. So the menu included:

Crockpot frittata
Sweet potato hash
Fruit salad
Coffee cake
Mimosas
Coffee

Here’s a couple of yummy recipes. This was my first time using either, and they turned out great!

Crockpot Frittata
1.5 cups sliced zucchini
1.5 cups sliced yellow squash
1.5 cups broccoli florets (from frozen or fresh)
1/2 of a red pepper, diced
3 t. minced garlic (3-5 cloves)
1/2 cup chopped fresh parsley
12 eggs, beaten
2 cups shredded cheese (I used mozzarella & parmesan, 1 cup of each)
1.5 t. salt
1.5 t. freshly ground pepper

In a saute pan, saute the zucchini, squash, broccoli, pepper and garlic until tender. Put the veggies in the crockpot, add the rest of the ingredients, and mix thoroughly to combine. Cook on high for 2.5 hours, or low for 5-6 hours, until the frittata starts to solidify and the edges start to brown.

*Note: You can use any veggies in a frittata–so if you don’t have these on hand, or if they’re out of season, just substitute your seasonal favorites.

The best frittata picture I ended up with. Baby hands trying to eat the photo subject are a hazard of taking pictures of food while your one-year old wants to eat it. This was the last piece!

Coffee Cake
This coffee cake was to-die-for. Seriously. I mean it. Moist, sugary, cinnamon-y…yum. And with 16 pieces cut from your 9×13 pan, it’s about 7 points a piece as written. Eh, not great…but it’s worth it. Although you may not be able to eat only one piece.

Preheat the oven to 350F. Spray a 9×13 baking pan with Pam.

Combine in a bowl:
2 c. white-wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 T. cinnamon

Cream in another bowl:
1 stick (1/2 c.) Earth Balance (or butter, etc.)
1 c. sugar

Add 2 eggs and 1T. vanilla to the creamed mixture.

Add 1/2 the flour mixture to the creamed mixture and beat well.
Add 16 oz. plain greek yogurt, mix well.
Add remaining 1/2 of the flour mixture, mix well.

Let the batter rest while you prepare the filling.

To make the filling, combine:
1/2 c. sugar
1/2 c. brown sugar
1/2 T. cinnamon
1 cup chopped pecans

Spread half the batter into the bottom of your baking dish. Sprinkle with half the filling. Spread the other half of the batter on top of the filling. Finish by sprinkling with the remaining sugar mixture. Bake for 30-35 minutes, until a cake tester (or toothpick) comes out clean.