A good frittata makes an ideal breakfast, brunch, lunch or easy dinner. They’re a cinch to prepare. You can fill them with your favorite veggies, cheeses and meats. You can add potatoes or cubes of cooked polenta or pasta. You can serve them hot, warm, at room temperature, or even cold right out of the fridge. But it gets even better: They can be made in a slow cooker for set-it-and-forget-it simplicity. What's not to love about that?
This vegetarian frittata is full of vegetables, including spinach, mushrooms, scallions and cherry tomatoes. We've left out the starches to make it a light, low-carb option. Prepare this exceptional dish for your next potluck or brunch, or make it on Sunday for quick breakfasts and lunches throughout the week. Feel free to add diced cooked sausage, crumbled bacon or leftover roasted potatoes if you want to make the frittata a bit more substantial.
Slow Cooker Spinach Frittata
4
5 minutes
2 hours and 10 minutes
2 hours and 15 minutes
Nonstick cooking spray
1 tablespoon butter
4 ounces mushrooms, sliced
2 cups chopped fresh spinach
1 cup halved cherry tomatoes
2 scallions, sliced
1 garlic clove, minced
6 large eggs
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup shredded Gruyere cheese
1 tablespoon Parmesan cheese
2 teaspoons Italian seasoning
Spray the inside of the slow cooker with nonstick cooking spray.
Melt the butter in a medium skillet over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently, until softened, about 5 minutes.
Add the spinach, cherry tomatoes, scallions, and garlic and cook, stirring, 2 minutes more. Transfer the mixture to the slow cooker.
In a medium bowl, whisk together the eggs, salt, pepper, Gruyere and Parmesan cheeses, and Italian seasoning. Pour the egg mixture into the slow cooker over the vegetables.
Cover the slow cooker and cook on low for 4 hours or on high for 2 hours.
Serve hot, warm, or at room temperature.
