I love finding new ways to use my slow cooker. Some recipes can easily be made in the oven, but sometimes using a crock pot instead can be convenient!
One thing I never thought about making in a slow cooker is a frittata. I usually make a breakfast casserole like this in the oven, but it’s nice to know I can use my slow cooker for it too!
This slow cooker frittata is easily customizable with all the combinations of foods you enjoy. Keep scrolling to get to the recipe card and to get more tips and tricks!
Why use a slow cooker?
The cooking time may be a bit longer, but a slow cooker can help free up space if you need your oven for something else.
The best part is, the slow cooker won’t heat up your house! So if you want a hearty recipe like this in the Summer, you’ll definitely want to use your slow cooker.
I actually use my Instant Pot as a slow cooker most of the time, but a regular slow cooker will work too.
This would be great for a Sunday brunch, too. Something you could easily travel with. I like bringing egg casseroles; but if we won’t be eating for a few hours, the slow cooker helps keep everything warm!
Ingredients
Eggs
Milk
Zucchini
Broccoli
Garlic
Parmesan cheese
Italian seasoning
Salt and black pepper
Other additions/substitutions
Cheese: Instead of Parmesan, you could use other types like feta cheese, cheddar cheese, or mozzarella cheese.
Vegetables: Use your favorite vegetables here! Others include mushrooms, green onion, leafy greens like spinach, or bell peppers.
Meat: This is a vegetarian frittata, but you could add meat like diced ham or cooked sausage crumbles.
How to make
In a large bowl, whisk eggs, milk, salt, pepper, Italian seasoning, garlic, and grated Parmesan.
Chop the zucchini and broccoli into small pieces.
Add both vegetables to the bowl and stir to combine.
Pour the egg mixture into the bottom of a greased slow cooker. Cook on HIGH for 1-2 hours until the eggs are set and a knife comes out clean.
Slice into 4 pieces and serve.
How to store
Once the frittata has cooled to room temperature, you can store leftovers in an airtight container in the fridge for up to 3-5 days.
I’ve never frozen this recipe, but I imagine it would freeze well!
What to serve with this
This easy frittata is lower in carbs, so I like to serve some sort of bread. It could be biscuits, English muffins, bagels, or dinner rolls.
Fruit would be a nice option, too!
The next time you need some easy dinners or breakfast ideas, give this healthy frittata a try. Be sure to save this recipe for later!
Slow Cooker Veggie Frittata
This Slow Cooker Veggie Frittata is great for breakfast or dinner! Full of vegetables, high in protein, and easy to make!
Ingredients
- 6 eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 large head broccoli
- 1 medium zucchini
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon minced garlic
Instructions
- In a large bowl, add eggs, milk, salt, pepper, Italian seasoning, garlic, and grated Parmesan, and use a whisk to combine.
- Chop the zucchini and broccoli into small pieces.
- Add both vegetables to the bowl and stir to combine.
- Pour the mixture into the bottom of a greased slow cooker. Cook on HIGH for 1-2 hours until the eggs are set and a knife comes out clean.
- Slice into 4 pieces and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 292mgSodium: 509mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 16g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.