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Slow-Cooker Frittata Provencal
Ingredients
  • ½ cup water
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • ½ teaspoon smoked paprika
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, coarsely crumbled
  • ½ cup chopped soft sun-dried tomatoes (not packed in oil)
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