This easy Slow Cooker Spring Vegetable Frittata is a simple and nutritious meal, perfect for breakfast or brunch. Packed with fresh veggies, creamy cheese, and Italian seasoning, it’s a versatile dish that can be adapted to what you have on hand. It’s a hot, hearty meal with minimal effort!

Recipe Ingredients

• 1 tsp (5 ml) olive oil
• 4 oz (113 g) mushrooms, sliced
• ¼ cup (37 g) cherry tomatoes, sliced or quartered
• 2 green onions, sliced
• ¼ cup (8 g) fresh spinach, chopped
• 6 eggs
• ½ cup (57 g) shredded cheddar cheese
• 1 tbsp (6 g) Parmesan cheese
• 2 tsp (5 g) Italian seasoning

How To Make Slow Cooker Spring Vegetable Frittata

1. Prepare the slow cooker: Lightly coat a 4½- to 5-quart (4.5- to 5-L) slow cooker with non-stick cooking spray.
2. Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, tomatoes, green onions, and spinach. Cook for about 4 minutes, until the spinach wilts. Transfer the vegetables to the slow cooker.
3. Mix the egg mixture: In a medium bowl, whisk together the eggs, cheddar, Parmesan, and Italian seasoning. Pour the mixture over the vegetables in the slow cooker.
4. Cook: Cover the slow cooker and cook on high for 2 hours or low for 4 hours. The frittata is ready when it’s set in the middle.
5. Storage: Store any leftovers in the fridge for up to 3 days. This dish is not suitable for freezing.  

Recipe Tips

• Use fresh veggies: For the best flavor, choose fresh mushrooms, tomatoes, and spinach. If you use frozen spinach, make sure to drain it well.
• Don’t skip the cheese: The combination of cheddar and Parmesan gives the frittata a creamy texture and rich flavor.
• Check cooking time: Slow cookers vary, so keep an eye on your frittata towards the end of cooking. It’s done when the center is firm.
• Add more veggies: Feel free to add more vegetables like bell peppers, zucchini, or asparagus for extra flavor and nutrients.
• Use low-fat cheese: For a lighter version, you can swap in low-fat cheddar or use a reduced-fat Parmesan.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Healthy, Hearty Vegan Brekkie
• Slow Cooker Coconut Brown Rice Pudding With Banana And Ginger
• Slow Cooker Chai-Spiced Poached Pears

Slow Cooker Spring Vegetable Frittata

Recipe by Shili MohamedCourse: , Breakfast, BrunchCuisine: AmericanDifficulty: , Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

210

kcal

This easy Slow Cooker Spring Vegetable Frittata is a simple and nutritious meal, perfect for breakfast or brunch. Packed with fresh veggies, creamy cheese, and Italian seasoning, it’s a versatile dish that can be adapted to what you have on hand. It’s a hot, hearty meal with minimal effort!

Ingredients

• 1 tsp (5 ml) olive oil

• 4 oz (113 g) mushrooms, sliced

• ¼ cup (37 g) cherry tomatoes, sliced or quartered

• 2 green onions, sliced

• ¼ cup (8 g) fresh spinach, chopped

• 6 eggs

• ½ cup (57 g) shredded cheddar cheese

• 1 tbsp (6 g) Parmesan cheese

• 2 tsp (5 g) Italian seasoning

Directions

• Prepare the slow cooker: Lightly coat a 4½- to 5-quart (4.5- to 5-L) slow cooker with non-stick cooking spray.
• Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, tomatoes, green onions, and spinach. Cook for about 4 minutes, until the spinach wilts. Transfer the vegetables to the slow cooker.
• Mix the egg mixture: In a medium bowl, whisk together the eggs, cheddar, Parmesan, and Italian seasoning. Pour the mixture over the vegetables in the slow cooker.
• Cook: Cover the slow cooker and cook on high for 2 hours or low for 4 hours. The frittata is ready when it’s set in the middle.
• Storage: Store any leftovers in the fridge for up to 3 days. This dish is not suitable for freezing.