Ingredients
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1 clove garlic, minced
1 cup 2% shredded mozzarella cheese, divided
3 eggs
3 egg whites
2 tablespoons 1% milk
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 (packed) cup chopped baby spinach, with stems removed
1 Roma tomato, diced
Salt to taste
Preparation
In a small skillet, add oil and sauté onion and garlic on medium heat until tender, about 10 minutes. Lightly spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, combine sautéed onion and garlic, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook on LOW for 1-1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.
