Slow-Cooker Mediterranean Frittata

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slow cooker frittata recipe
Photo: Liz Andrew/Styling: Erin McDowell

What looks super-fancy but takes virtually no effort to make for breakfast? Why, this slow-cooker Mediterranean frittata. You basically drop all the ingredients into your Crock-Pot and go about your business until it's ready. All mornings should be this easy (and delicious).


8 eggs

⅓ cup milk

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

4 cups baby arugula

1¼ cups chopped roasted red peppers

½ cup thinly sliced red onion

¾ cup crumbled goat cheese


1. Grease the inside of the slow cooker with nonstick spray.

2. In a large bowl, whisk the eggs with the milk and oregano to combine. Season with salt and pepper to taste.

3. Arrange the baby arugula, roasted red peppers, red onion and goat cheese in the slow cooker. Pour the eggs over the vegetables.

4. Cook on low for 2½ to 3 hours. Serve immediately.

Nutrition Facts
  • 164 calories

  • 11g fat

  • 4g carbs

  • 12g protein

  • 3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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