I received a promotional copy of The Magical Slower Cooker by Sarah Olson who writes the blog The Magical Slow Cooker to review, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own. This post also contains an affiliate link. What that means is if you click on the link and decide to purchase the book, I will earn a penny or two.
Recently my friend Matt asked if I wanted some duck eggs. I am not one to turn down free food, I readily and excitedly said yes. I have never worked with duck eggs before. In fact, I have very little experience with any type of egg other than chicken, outside the random quail egg served to me at restaurants and an emu egg or two when I lived in Texas.
I had been wanting to make a mushroom, caramelized onions, white cheddar, and spinach frittata. When the duck eggs entered my life, it was an easy decision to use them in this frittata. Then, as the fates have it, I settled upon making Sarah Olson’s recipe for a sausage and mushroom frittata in a slow cooker.
Those that have been following along on my journey here know I don’t follow recipes all that well. I think it is against my religion or maybe my DNA. Her recipe was so close to what I had been wanting to make that I just went with it. I have never, ever made a frittata in the slow cooker nor has the thought even crossed my mind. Honestly, it’s pure genius on her part.
I followed her methods and used the few extra ingredients I wanted to work with…hope she’ll forgive me. The results were splendid. Sure, it takes longer than the traditional stove top/oven methods, but there is something to be said for set it and go. This recipe or any adaptation of ingredients would be perfect for kids to make and surprise their mothers’ for Mother’s Day.
One note I would give is know your slow cooker. I followed the cooking directions in the recipe, but my slow cooker runs hot. I should have trusted my instincts on the cooking time and temperature. Because I didn’t, the sides of my frittata were crispy. I actually enjoyed the crispy bits, but I know not many share my love for near-burned food. If your slow cooker runs hot, adjust the cooking time or even lower the heat half way through the cooking process. My crispy edges are not the fault of the recipe directions, just my slow cooker.
Also duck eggs have a larger yolk than chicken eggs, making the frittata richer and velvetier than with chicken eggs. The shells are different too, soft but hard to break. They were fun, I recommend everyone try using ducks eggs once.
Sausage and Mushroom FrittataPrint
- 1 lb breakfast sausage
- 1/2 cup mushrooms; sliced
- 4 green onions; chopped reserving some for garnish if desired
- 7 duck eggs (10 large chicken eggs)
- 1/2 cup caramelized onions
- 1/3 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 cups shredded cheddar (white or yello)
- 2 oz spinach; cleaned and torn
- Brown the sausage, mushrooms and green onions together.
- Once cooked, add them to the bottom of the slow cooker.
- Add the caramelized onions and spinach to the slow cooker.
- In a medium-sized bowl; whisk the eggs, make, salt and pepper together.
- Pour the eggs mixture over the ingredients in the slow cooker.
- Cover and cook on high for 2 hours and 15 minutes WITHOUT opening the lid.
- When done, turn slow cooker off, add the cheese to the top, replace the lid and allow the cheese to melt.
- If green onions have been reserved, garnish and serve.
If you like this recipe and would love more recipes to make in your slow cooker, pick up this book. It really can make meals simpler. This book provides recipes for breakfast and brunch to appetizers all the way to desserts.