Years ago my husband and I took a cruise through the Greek islands for our 10th anniversary. Delicious and nutritious foods like this were served on our ship all day, every day. I enjoyed re-creating the flavors in this brunch sandwich. —Laura Wilhelm, West Hollywood, California

Ingredients

• 12 large eggs
• 1/2 cup 2% milk
• 2 teaspoons greek seasoning
• 2 cups fresh baby spinach
• 1-1/2 cups crumbled feta cheese
• 1 cup sliced fresh mushrooms
• 1/2 cup roasted sweet red pepper strips
• 1/2 cup shredded italian cheese blend
• 1/4 teaspoon smoked paprika
• 8 ciabatta rolls, bagels or english muffins, split and toasted

Directions

1. In a large bowl, whisk eggs, milk and Greek seasoning until blended. Stir in spinach, feta cheese, mushrooms and pepper strips. Pour into a greased 3-1/2-qt. slow cooker.
2. Cook, covered, on high 2-3 hours or until eggs are set and a thermometer reads 160°. Remove lid; sprinkle frittata with shredded Italian cheese blend and paprika. Turn off slow cooker; remove insert. Let stand until cheese is melted, about 10 minutes. Cut and serve on bread of your choice.