Yields: 4 servings | Calories: 198 |Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Sodium: 522 mg | Cholesterol: 244 mg | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 2 g | Protein: 13 g | SmartPoints: 6
1 teaspoon olive oil
1-1/2 cups potatoes, thinly sliced
1/2 cup salsa, no sugar added
1/4 cup diced onion
1 jalapeño, seeded and diced
5 large eggs
1/2 cup (part-skim) mozzarella, grated
1/4 teaspoon kosher or sea salt
1/8 teaspoon black pepper
(A smaller baking dish was placed inside the slow cooker for this serving size).
Rub olive oil on all sides of the slow cooker. You may also use an oil spray. Distribute the potatoes, onions, jalapeno, and salsa inside the slow cooker.
In a separate bowl, lightly whisk the eggs. Add the mozzarella, salt, and pepper. Pour this mixture into the slow cooker, being sure to cover the potatoes.
Set the slow cooker on low for 4 hours, or until potatoes are tender and the eggs set.