Slow-Cooker Frittata Provencal

Name: Slow-Cooker Frittata Provencal
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 1/2 cup water; 1 tablespoon olive oil; 1 medium Yukon Gold potato, peeled and sliced; 1 small onion, thinly sliced; 1/2 teaspoon smoked paprika; 12 large eggs; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 teaspoon hot pepper sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 log (4 ounces) fresh goat cheese, coarsely crumbled; 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

A slow-cooker egg dish combining potatoes, onions, and sun-dried tomatoes with creamy goat cheese, finished with smoked paprika and thyme for a rustic Provençal flavor.

Glycemic Load: 3.4 (Low)

250 calories per serving

Serves: 6

Prep: 30 minutes

Cook: 3 hours

breakfast diabetes friendly

Original recipe: www.tasteofhome.com

About This Calculation

Slow-Cooker Frittata Provencal has a low glycemic load of 3.4 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are Yukon Gold potato, raw, peeled (GL 3.0), sun-dried tomatoes, dry, chopped (GL 0.3), onion, raw (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.