EASY SLOW COOKER FRITTATA

I love a frittata.  If you’re not familiar, think beautiful, glorified omelette using any leftovers, or veg you may have on hand.  Have a few leftover cooked new baby potatoes from last night’s dinner. Put it into your frittata.  Have a handful of baby spinach or half a jar of roasted red peppers?  Add it to your frittata.  A couple kinds of cheese with only a 1/4 cup left of each?  Add it to your frittata.  Some olives, asparagus, a bit of chicken sausage.  Just about anything goes.


The result is a mouth watering, beautiful veggie jewel studded frittata that is typically cooked in a skillet then finished briefly in the oven.  This version is cooked in a slow cooker, available on our shop page,  so you can set it and forget it.  With a dozen eggs and lots of vegetables, this took almost 2 hours in my slow cooker set on high.   That was 2 hours I could go about my business and work on other things, coming back to a delightful light dinner with no oven, stove or grill involved.

THIS IS WHAT I HAD ON HAND. WHAT WILL YOU USE IN YOUR FRITTATA?

THIS IS A DOZEN EGGS FOLKS! LOVE THOSE GOLDEN YOLKS.

I love frittata with a simple arugula or field greens salad and of course a glass of white wine is the perfect accompaniment, but with all the vegetables in this version, there’s honestly nothing additional needed.


If you’re hosting a brunch, this is fabulous.  I frequently make frittatas for brunch or breakfast get togethers, but I’m usually doing the stove top version.  Now I know I can start my frittata in the slow cooker, set it, get ready for my guests and have confidence that it will be ready to serve at the appropriate time.

ALL MY VEGGIES, OLIVES & SUNDRIED TOMATOES INTO THE SLOW COOKER

POUR IN THE BEATEN EGGS AND A QUICK MIX. READY TO LET THE SLOW COOKER DO ITS MAGIC

Oozy cheese is always a bonus in a frittata.  I love to bite into a warm eggy bit that has some gooey cheese present.  Goat cheese is wonderful and slightly tangy.  I used smoked gouda in this particular version since I had some slices on hand and smoked gouda is incredibly flavorful.  


While the recipe provides what I used in my frittata, you have to think of this as frittata du jour.  Frittata of the day.  Get creative with what you have on hand.

READY TO EAT!

Slow Cooker Frittata


1 dozen eggs, beaten until fluffy
1 zucchini, cut in half inch half moon pieces
1 cup (packed) arugula
Large handful basil, roughly chopped (plus extra for garnishing if desired)
8 spears asparagus, cut in 1 inch pieces and woody ends removed
1/2 cup shredded smoked gouda (or cheddar, fontina or goat cheese)
1/4 cup sun dried tomatoes packed in oil, chopped
1/4 cup kalamata olives, chopped 
1/2 to 1 teaspoon red pepper flakes (I use Aleppo pepper which are smoky floral and not as hot)
1/2 teaspoon course sea salt 
1/2 teaspoon pepper (I like freshly ground)
Herb Sauce -optional accompaniment


Set slow cooker on high.  I sprayed mine with cooking spray just to assist in getting the frittata slices out easily.   
Add all vegetables and cheese to slow cooker.  Add in beaten eggs, Aleppo pepper, salt & pepper.  Stir gently to combine. Cover and let cook for approximately 1 hour, 45 minutes to 2 hours.  The time will depend on all the veggies you use as well as your individual slow cooker so begin to check it after the first hour and 30 minutes.  
When the frittata is set you can cut pieces right in the slow cooker then remove with a spatula or use a large spoon to scoop out rustic servings.


Garnish with basil if desired and you can also optionally serve with my go to herb sauce.